Salad Dippers
From keni 14 years ago
- 30min to make
- Serves 12-24
A fun, fresh addition to the heavier foods more commonly served on game day or other gatherings! Serve these 3 types of salad dippers with your favorite dressings. I am including my own for Roasted Red Pepper Vinaigrette.
Ingredients
- 6-12 whole Romaine leaves, washed, trimmed of the tough stalk end, and cut into 2 or 3 pieces, each shopping list
- handful of large baby spinach leaves shopping list
- 1 large grilled chicken breast, lightly seasoned shopping list
- 1/4 cup fresh parmesan cheese, grated shopping list
- 12 large kalamata olives, pitted shopping list
- 1 medium cucumber sliced in 1/2 inch pieces, then each one halved shopping list
- 12-18 cherry tomatoes shopping list
- 1 ham steak cooked and cut into 1/2 inch cubes shopping list
- 1 turkey cutlet cooked and cut into 1/2 cubes(can sub thickly sliced turkey deli meat, cubed, if desired) shopping list
- 3-4oz Cojack cheese, cut into 1/2 in cubes shopping list
- 2 hard boiled eggs, quartered shopping list
For Croutons
- 1/2lb loaf Italian, French or sourdough bread, cubed in 1/2 inch cubes shopping list
- 5T butter, melted shopping list
- 1 clove garlic, minced shopping list
- 1-2t favorite non specific(meaning not Cajun or Italian, etc) spice blend(I used Alpine Touch which is a combo of onion, garlic, salt and pepper in perfect proportions! :) shopping list
For roasted red pepper Vinaigrette
- 1 roasted red pepper(jarred is fine, just rinse first) shopping list
- 2 cloves garlic, minced shopping list
- 1T lemon juice shopping list
- drizzle of balsamic vinegar shopping list
- dash of worcestershire sauce shopping list
- 2t honey shopping list
- 1/4-1t red pepper flakes(to your liking) shopping list
- 2t fresh basil leaves shopping list
- about 1/2 cup salad quality olive oil shopping list
- kosher or sea salt and fresh ground black pepper shopping list
How to make it
For Vinaigrette
- Combine all dressing ingredients in food processor or blender and pulse until well combined.
- This can be done by hand, as well, just use the emulsifying technique
For Croutons
- Place bread cubes in large glass bowl.
- Combine season blend with melted butter and pour over bread cubes.
- Toss to coat.
- Bake at 400 for 12-15 minutes until golden brown but still a slight give in the center of the cubes
For Dippers
- Caesar:
- Arrange a piece of chicken on a section of romaine leaf.
- Sprinkle with Parmesan cheese and roll up tightly.
- Skewer alternately with croutons.
- Serve with Caesar dressing for dipping
- Mediterranean:
- Arrange folded spinach leaves on skewers alternating with olives, cucumber, tomato and croutons.
- Serve with vinaigrette
- Chef:
- Arrange folded spinach and/or Romaine leaves on skewers alternating with tomatoes, egg, cheese, ham, turkey and croutons
- Serve with Ranch dressing for dipping
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