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Recipes

  • baby spinach & iceberg salad

    with creamy chive dressing

      • This simple-to-prepare salad has become one of my favorite "stand by" recipes. It works well with almost any dinner party menu, or on it's own for a delicious lunch.

      Yield: 4 - 6 servings
      Ingredients

      DRESSING

      • 1/3 cup of buttermilk
      • 1 cup mayonnaise
      • 1/2 cup sour cream
      • 1 teaspoon onion powder
      • 1 small minced shallot
      • 1 teaspoon Dijon mustard
      • 1 bunch chives, washed
      • 3 green onions, washed and trimmed to approx. 4"

      SALAD

      • 6 oz. sweet baby spinach
      • 1/2 head iceberg lettuce
      • 8 slices bacon (about 1/2 pound), cooked until crispy
      • 1/2 red onion, thinly sliced
      • 6 hard-boiled eggs

      1. Mix the first 6 dressing ingredients in a small bowl. Using the Herb Snips, mince the scallions and chives into the dressing and mix well. Cover and refrigerate, until ready to use. (Note: This dressing is best if made at least 4 hours ahead of time.)

      2. Place the spinach and iceberg lettuce in a large bowl. Using the Toss & Chop Salad Chopper, chop until reduced in size by approximately one third. Place the bacon (except for 3 slices), eggs, and red onion in the bowl. Continue tossing and chopping the ingredients until well chopped and mixed. Add the dressing, 1/4 cup at a time, and mix until well coated. Serve the extra dressing on the side.

      3. Using the Herb Snips, thinly slice the remaining 3 strips of bacon on top of salad as garnish.

      SERVING SUGGESTION

      For special occasions try chopping the ingredients separately and layering them in a clear glass bowl. Place the lettuce on the bottom and build your salad in colorful layers. Before serving, mix all of the ingredients together with the dressing.

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Helpful Tip

Layered salads look wonderful in a clear glass salad or trifle bowl.