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Old 04-07-2009, 01:00 AM   #1
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Spectacular Mixed Tossed Salad

Spectacular Mixed Tossed Salad

Romaine lettuce
Red leaf lettuce
Boston and/or Bib lettuce
Escarole
Dandelion greens
Watercress
Arugula
Mescaline greens (baby wild greens)
Baby spinach
Radicchio

Wash and tear above greens into bite size pieces; spin dry.

Red cabbage - Shred Red cabbage on mandolin type slicer or slice very thin with knife.
Carrot - peel skin off; then using peeler shave carrot.
Black olives
Cherry or Grape tomatoes
Red onion - thinly sliced
Olive oil
Canola oil
Grated fresh garlic - grated on a microplane type grater or minced fine - to taste
Green olive paste - to taste
Anchovy paste - to taste
Granulated Garlic powder
Onion powder
Adobo seasoning
Accent (or MSG)
Salt
Ground black pepper

In bottom of large salad bowl place grated fresh garlic, green olive paste and anchovy paste. Add olive and canola oil (to taste) to bowl; and mix well to dissolve. Add greens, Radicchio, Red cabbage, black olives, tomatoes, carrot and red onion. Toss with oil; add more if necessary. Add small amounts each of red wine vinegar, Chianti Wine vinegar , champagne vinegar, Maggi sauce, garlic powder, onion powder, adobo seasoning, accent, salt and ground black pepper. Toss well and taste; adjust seasoning to taste.

You may add crumbled blue cheese or feta cheese if desired.
For a fancy presentation serve in bacon bowls.

Bacon Bowls:

Place muffin tin upside down on a lipped sheet pan; cover tin with foil. Wrap bacon strips as pictured around each cup. Bake in 350F oven till fully cooked and crisp. Remove from oven and allow to cool; then gently remove from mold. Use as individual salad bowls/cups.
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Old 04-07-2009, 09:24 AM   #2
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Now that's a salad. I love the bacon bowl idea. That would have to be for a very special occasion, maybe Easter . I think I'll try that bowl with a spinach salad. Thanks for the great idea .
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Old 04-07-2009, 11:25 AM   #3
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Now that's a salad. I love the bacon bowl idea. That would have to be for a very special occasion, maybe Easter . I think I'll try that bowl with a spinach salad. Thanks for the great idea .
thank you and you're welcome. the bowls are good for a holiday dinner presentation.
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Old 04-07-2009, 11:52 AM   #4
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Those bacon bowls are fabulous!

and your dressing sounds intriguing. However, with olive paste and anchovy paste, I can't imagine any need for salt, let alone msg! Sounds like Over-salting 101!
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Old 04-07-2009, 11:56 AM   #5
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Those bacon bowls are fabulous!

and your dressing sounds intriguing. However, with olive paste and anchovy paste, I can't imagine any need for salt, let alone msg! Sounds like Over-salting 101!
very little of the pastes. just a hint. i don't always add the salt or msg. it's to taste if needed to correct the flavor.
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Old 04-07-2009, 03:24 PM   #6
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Mesclun, not mescaline.
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Old 04-07-2009, 03:35 PM   #7
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Mesclun, not mescaline.
thanx thats what i originally had on my puter. i did a spell check and it changed it. i thought i was wrong. so i just went back and added it to the dictionary.
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Old 04-07-2009, 03:45 PM   #8
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Mesclun, not mescaline.
oops. i don't think we want mescaline mixed in with those baby greens!!
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Old 04-08-2009, 11:41 AM   #9
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oops. i don't think we want mescaline mixed in with those baby greens!!
it's funniest when restaurants misspell that word on their menu.
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Old 04-08-2009, 11:50 AM   #10
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Looks good, appart from the dandeloin greens. Not so sure I would want to eat those. You do mean dandeloins, as in the ones with the yellow flowers?

Mel
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