Carrots (Carottes)
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The Chef's Layered Salad



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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.

~ Oscar Wilde

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Oil and Vinegar
Glenda Brown
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The Chef’s Layered Salad

“Layered salads seem to have made their debut in the mid '70s with
the publication of a recipe for "Overnight Layered Chicken Salad"
in Sunset Magazine.  Their popularity peaked in the '80s, with many
variations being printed on packages by various American food
producers. Here is a composite recipe representative of the typical
layered salad”:

Layered Salad
3 cups (750 ml) shredded romaine or iceberg lettuce
3 medium carrots, peeled and cut into match stick strips
1 cup (250 ml) small pasta shells, cooked according to
package directions
1 package (10 oz, 280 g) frozen green peas, thawed
1 medium red onion, peeled, sliced, and separated into rings
1 cups (250 ml) diced cooked ham
1 cup (250 ml) shredded Swiss or Cheddar cheese
1 1/2 cups (375 ml) mayonnaise
1/4 cup (60 ml) Dijon-style mustard
2 Tbs (30 ml) chopped fresh dill or chives

Layer the lettuce in the bottom of a clear glass 3-quart (3 L) bowl,
followed by the carrots, pasta, peas, onion, ham, and cheese. Mix
together the mayonnaise, mustard, and fresh herbs. Spread the
mayonnaise mixture over the salad and cover with plastic wrap.
Chill for 2 hours or overnight.
Toss to mix the ingredients thoroughly immediately before serving.
 Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes

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