2008 Woodie Awards
Dine in/ Dine out with Sue Szterling
Sue Szterling
Issue date: 3/2/05 Section: Life
- Page 1 of 1
Hello and welcome back! The weather has finally decided to agree with me and all of those who were hoping to see the snow melted and the sunshine permanently out. I chose to celebrate this wonderful time of the year by bringing you a great spring dish. For this week's Dine In recipe, I am going to share with you this delicious Layered Vegetable Salad.
Preparation time: 20 minutes
Cooking time: none!!!
Perfect partner: grilled chicken
Perfect alcoholic drink partner: pineapple margarita
Perfect non-alcoholic drink partner: pineapple juice
Shopping list: ranch salad dressing mix, red onion, iceberg lettuce, peas, sour cream, celery, cheddar cheese, bacon.
On hand: paprika, mayonnaise.
Money saving tip: Purchasing pre-shredded cheddar cheese from the supermarket may be a convenience, but you will save money if you buy the cheese in block on shred it yourself.
Ingredients (serves 6): listed below.
Instructions: Fry bacon in a medium skillet over medium heat until browned and crisp, about 5 minutes; drain and crumble. Reserve 3 table spoons; set aside. Reserve 1 cup of lettuce. Layer lettuce, red onion, celery, and peas in a glass salad bowl. Sprinkle with bacon and 1 cup cheddar. Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread over top layer, covering completely. Chill salad, covered, until serving time. Sprinkle with remaining bacon, lettuce, 1 cup cheddar and paprika just before serving. Voila! You have a great tasting salad to serve on a perfect spring day barbecue! Enjoy!
For this week's Dine Out tip, I wanted to take you to a place where you could enjoy the outdoors at least a little bit. I would suggest that you pay the Sandpiper a visit. Located at 1400 Bench road, this place offers a wonderful atmosphere and a decoration to die for in the restaurant, but my very favorite part is the gorgeous patio that they have, just the thing for a sunny early evening date. The Sandpiper is not price friendly, so I would go and order a couple of drinks and an appetizer, unless you want to leave there with a very empty wallet. Enjoy!
Layered Vegetable Salad
Ingredients:
10 slices bacon
medium head iceberg lettuce, shredded
1 large red onion, thinly sliced
1 cup finely chopped celery
1 (10 ounce) package frozen peas, thawed
1 cup shredded cheddar cheese, divided
1 cup mayonnaise, chilled
1 cup sour cream
1 envelope ranch dressing mix
1 teaspoon paprika
Instructions:
Fry bacon in a medium skillet over medium heat until browned and crisp, about 5 minutes; drain and crumble. Reserve 3 table spoons; set aside. Reserve 1 cup of lettuce. Layer lettuce, red onion, celery, and peas in a glass salad bowl. Sprinkle with bacon and 1 cup cheddar. Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread over top layer, covering completely. Chill salad, covered, until serving time. Sprinkle with remaining bacon, lettuce, 1 cup cheddar and paprika just before serving.
Preparation time: 20 minutes
Cooking time: none!!!
Perfect partner: grilled chicken
Perfect alcoholic drink partner: pineapple margarita
Perfect non-alcoholic drink partner: pineapple juice
Shopping list: ranch salad dressing mix, red onion, iceberg lettuce, peas, sour cream, celery, cheddar cheese, bacon.
On hand: paprika, mayonnaise.
Money saving tip: Purchasing pre-shredded cheddar cheese from the supermarket may be a convenience, but you will save money if you buy the cheese in block on shred it yourself.
Ingredients (serves 6): listed below.
Instructions: Fry bacon in a medium skillet over medium heat until browned and crisp, about 5 minutes; drain and crumble. Reserve 3 table spoons; set aside. Reserve 1 cup of lettuce. Layer lettuce, red onion, celery, and peas in a glass salad bowl. Sprinkle with bacon and 1 cup cheddar. Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread over top layer, covering completely. Chill salad, covered, until serving time. Sprinkle with remaining bacon, lettuce, 1 cup cheddar and paprika just before serving. Voila! You have a great tasting salad to serve on a perfect spring day barbecue! Enjoy!
For this week's Dine Out tip, I wanted to take you to a place where you could enjoy the outdoors at least a little bit. I would suggest that you pay the Sandpiper a visit. Located at 1400 Bench road, this place offers a wonderful atmosphere and a decoration to die for in the restaurant, but my very favorite part is the gorgeous patio that they have, just the thing for a sunny early evening date. The Sandpiper is not price friendly, so I would go and order a couple of drinks and an appetizer, unless you want to leave there with a very empty wallet. Enjoy!
Layered Vegetable Salad
Ingredients:
10 slices bacon
medium head iceberg lettuce, shredded
1 large red onion, thinly sliced
1 cup finely chopped celery
1 (10 ounce) package frozen peas, thawed
1 cup shredded cheddar cheese, divided
1 cup mayonnaise, chilled
1 cup sour cream
1 envelope ranch dressing mix
1 teaspoon paprika
Instructions:
Fry bacon in a medium skillet over medium heat until browned and crisp, about 5 minutes; drain and crumble. Reserve 3 table spoons; set aside. Reserve 1 cup of lettuce. Layer lettuce, red onion, celery, and peas in a glass salad bowl. Sprinkle with bacon and 1 cup cheddar. Combine mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread over top layer, covering completely. Chill salad, covered, until serving time. Sprinkle with remaining bacon, lettuce, 1 cup cheddar and paprika just before serving.