Layered Salad || GF

March 28, 2018

This is a gorgeous salad to look at and eat! It's one of our favorites for family & friend gatherings! Pair with Celia Ann's Gluten-free Fried Chicken!


1 bag prepared salad greens

1 pound strawberries, diced (substitute: apples, grapes, peaches)

1 package Boar's Head gluten-free bleu cheese (remove if dairy-free)

1 to 2 avocados, cubed 

4 boiled eggs, sliced

3 to 5 long carrots, sliced

½ large red onion, diced

1 to 2 cups grated Parmesan cheese (remove if dairy-free)

Bacon, cooked and crumbled (Reserve bacon grease for dressing.)

1 to 2 cups honey roasted almonds* (substitute: pecans or walnuts)


Bacon-Strawberry Vinaigrette Dressing* 

1/4 olive oil (optional: add 1-2 TBSP of bacon grease)

1/4 cup strawberry preserves

1 tablespoon vinegar (balsamic, raspberry or apple cider)

1 to 2 teaspoons mustard, to taste

1/2 teaspoon pepper, or to taste



  1. Place salad greens on large plate or platter.

  2. Line ingredients in rows on top of salad.

  3. Prepare dressing*:

    1. Microwave fruit preserves for 25 seconds, or until slightly bubbling.

    2. Whisk fruit preserves with vinegar, mustard, pepper and a little oil until well blended.

    3. Gradually whisk in remaining oil/bacon grease

    4. Mix well.

    5. Serve.




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