Grandma and Mom were always saying to eat your vegetables! The more colorful your meal, the more nutrients you are ingesting, or so they say. It’s also more fun to eat something pretty and appetizing. My Colorful Confetti Salad is versatile all-year-round. It’s a combination of pretty vegetables all chopped into a confetti and sprinkled over big green lettuce leaves. A stunning presentation!
For my Colorful Confetti Salad, just take some whole heads of Romaine lettuce, remove the stems, and wash and dry. Stack the whole leaves on plates, and top with a confetti of carrots, celery, tomatoes, and scallions! Drizzle on my Herby Buttermilk Dressing, my Low Fat Bleu Cheese Dressing, or my Favorite Bleu Cheese Dressing. Season with salt and cracked pepper. Serve as a main course salad or as a salad course. Pair with a bowl of soup, cup of chili, or a favorite sandwich.
Use whatever vegetables are in season in your area or what’s currently growing in your garden. You can use whole green leaf or red leaf lettuce leaves instead of the Romaine lettuce leaves. Just be sure that your lettuce is crispy and clean. Add some other garden vegetable favorites and EAT YOUR VEGGIES! And you can top with some homemade croutons for extra crunch.
From the kitchen of A Food Lover’s Delight….
Colorful Confetti Salad
2 heads of Romaine lettuce, stem ends removed, leaves left whole and separated, washed, and dried
2 large carrots, peeled, quartered lengthwise, and sliced into triangles
2 stalks celery, sliced thinly
2 tomatoes, diced
3 scallions, sliced thinly, whites and some of the greens used
1 c Herby Buttermilk Dressing, more if desired
Salt and freshly cracked black pepper
1. Wash and dry Romaine lettuce leaves.
2. Arrange lettuce leaves lengthwise on plates. For each plate, place larger leaves on the bottom and then work up to smaller leaves on top.
3. Lightly drizzle the herby buttermilk dressing over the leaves as you stack them.
4. Sprinkle the carrot and celery pieces over the dressed lettuce leaves on each plate, and drizzle on a bit more dressing.
5. Add the diced tomato and then the scallions to the salads on each plate.
6. Season with salt and freshly cracked black pepper.
Serves 4 as a salad course. Serves 2 as a giant main course salad.
Variations: Add some peeled diced cucumber, shaved radicchio, julienned radishes, diced red or green bell pepper, shredded red kale or another of your favorites. Use a large lettuce leaves other than Romaine. Top with another heavier dressing such as my low fat or regular bleu cheese dressings. Sprinkle on some chopped nuts, pimento, or fresh herbs. Add some diced ham or crumbled bacon or some toasted croutons.
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