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!
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
Place salad greens on large plate or platter.
Line ingredients in rows on top of salad.
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