June 9 , 2022 The Beacon • 21
Make salads the highlight of your summer gatherings
I could measure my life in great salads . My love for lettuce started at age 7 . I wore a pink checked dress with a white belt , white tights and Mary Janes . I held my plate and tried to be patient in line . Church was over . My stomach growled . My mom , cousin and ladies of the church bustled about , placing taco salad , pot roast and cheesy Reuben dip onto the pink plastic covered table .
That ’ s when I saw the newcomer : a tall glass bowl layered with iceberg lettuce ( at that time I didn ’ t know there was any other kind ), bacon , chopped hard cooked eggs and peas . It was spread edge to edge and was a slightly sweet creamy dressing and shredded cheese .
When I first came to Ohio as an adult , one of the ladies brought a similar seven layer salad to a potluck . I felt like rushing forward so I could get some on a plate , but I forced myself to act in a calm , pastor ’ s wife manner and wait my turn . That first taste of creamy , crunchy goodness with the bright burst of peas brought back a flood of memories . Plus , everything tastes better after church .
My second great salad was the Tricolore salad at California Pizza Kitchen , where I sometimes dined as a magazine editor in the Chicago area . The base was a thin pizza crust brushed with olive oil and Parmesan . On top rested a huge green leafy salad dressed with a vinaigrette and garnished with shaved Parmesan cheese , which seemed so exotic . I ’ d break off pieces of the crust and eat it together with the salad .
My third great salad originated in Illinois at
Portillo ’ s , a local Chicago area chain . Some great classics are served there , like Italian beefs and Vienna beef hot dogs . But one of the landmarks is their chopped salad — diced lettuce , chicken , bacon , ditalini pasta , a slightly sweet dressing and veggies . This was always served with crusty bread and butter .
After living in Ohio a few years , I craved a chopped salad but didn ’ t want to travel eight hours to get one . I tossed together some ingredients , worked on my own version of the dressing , changed the pasta from ditalini — a small tubeshaped pasta I couldn ’ t find in Coshocton — to a tricolore spiral pasta and soon had a crispy , crunchy salad that tasted like a hug .
When I make normal amounts for family and friends , I make my own dressing , but when I make a lot for our church , I take a shortcut or two . I ’ ve included both dressings here .
For your summer gatherings in June , consider putting together one of these salads . They are sure to put a smile on your guests ’ faces . They might even bring back a memory or two .
CLASSIC SEVEN LAYER SALAD
½ head iceberg lettuce , cut into small pieces
4 eggs , hard boiled and diced
1 package ( 12 ounces ) bacon , cooked and cut into small pieces
4 small tomatoes , chopped or use half a
package of grape tomatoes cut into fourths
6 green onions , tops sliced thinly
2 cups mild Cheddar cheese , grated
1 cup frozen peas , thawed ( you could even add another cup of them if you love these as much as I do ) Dressing ½ cup mayonnaise ½ cup sour cream 1 tablespoon sugar , to taste
Clean and chop all ingredients . Mix dressing and set aside . Layer ingredients in order listed into a big glass bowl . Save some cheese and peas for garnish . Top with dressing , bringing it all the way to the edge . Garnish with additional cheese and peas . Place in refrigerator to chill completely , about 2-4 hours before serving .
TRICOLORE SALAD PIZZA
Crust Naan bread Olive oil Salt Parmesan cheese Preheat oven to 350 F . Brush naan with olive oil and sprinkle with salt and Parmesan cheese . Bake for 10 minutes or until golden brown . Dressing 1 garlic clove , minced 1 teaspoon Dijon mustard 1 tablespoon honey ¼ cup balsamic vinegar ½ cup extra virgin olive oil Salt and pepper Salad 4 cups mixed salad greens 1 green onion , thinly sliced 1 cup grape tomatoes , halved 2 ounces shaved Parmesan Salt and pepper Blend 1 clove garlic with one teaspoon Dijon
mustard , 1 tablespoon honey and ¼ cup balsamic vinegar . Slowly add in ½ cup olive oil in a steady stream until mixture is thick . Season with salt and pepper .
Toss greens and chopped tomatoes with dressing . Put on pizza crust and garnish with shaves of Parmesan cheese .
JULIE ’ S CHICAGO CHOPPED SALAD
½ large container mixed greens
½ package grape tomatoes , chopped
½ English cucumber , halved and sliced
1 cup red cabbage , chopped
1-2 cooked chicken breasts , diced ( or use a rotisserie chicken )
½ cup bacon , cooked and crumbled
½ cup Mozzarella cheese
Cups tricolore pasta cooked according to package directions , Homemade Sweet Italian Dressing ⅓ cup white vinegar ⅓ cup olive oil 2 cloves garlic , finely minced 2 teaspoons sugar ½ teaspoon dried oregano ¼ teaspoon salt ¼ teaspoon black pepper
Combine dressing ingredients into a mason jar . Put the lid on and shake to combine , adding salt and pepper to taste .
SHORTCUT SWEET ITALIAN DRESSING
½ container Olive Garden salad dressing
1 teaspoon Italian dressing ½ teaspoon salt ¼ cup sugar Combine dressing ingredients into a mason jar . Put the lid on and shake to combine , adding salt and pepper to taste .
Julie Dearyan is a writer , mother , grandmother and pastor ’ s wife . She enjoys making memories by planning meals for the people she loves .
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