Layered Salad || GF
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!
Ingredients
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
Directions
Place salad greens on large plate or platter.
Line ingredients in rows on top of salad.
Prepare dressing*:
Microwave fruit preserves for 25 seconds, or until slightly bubbling.
Whisk fruit preserves with vinegar, mustard, pepper and a little oil until well blended.
Gradually whisk in remaining oil/bacon grease
Mix well.
Serve.
Enjoy!!