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Overnight Salad

springy's picture

Help!  I'm looking for a recipe for an overnight  or layered salad for next weekend to serve 20.    I've never make this before but was asked to bring it to a reunion, just wondering if anyone had anything interesting to add to it...

cyalexa's picture

(post #37428, reply #1 of 9)

Would you like a recipe that is a layered chicken salad? It has lettuce and spinach in it as well as grapes and walnuts.

msm-s's picture

(post #37428, reply #2 of 9)

I don't know about Springy, but I'd love to see that-

cyalexa's picture

(post #37428, reply #5 of 9)

Peggy McMahan's Chicken Salad


Toss together 3 cups chicken, 2/3 cup celery, 2/3 cups walnuts, 1 1/2 cups halved red grapes and 1/3 cup sliced green onion. Drizzle 1 cup honey dijon ranch dressing over the mixture. Top with 1 cup each of romaine, iceberg, and spinach. Refrigerate overnight. Toss before serving.


I would double or triple it to serve 20, depending on whether it was a side or entree. I thoroughly enjoyed this salad when Peggy made it. I have not made it myself yet but I have some leftover poached turkey breast in the refrigerator so I just may go for it. If I do, I will probably use the roasted lemon vinaigrette dressing Gretchen posted (adjusted slightly to be a little sweeter and a little thinner) instead of using bottled dressing. 

Gretchen's picture

(post #37428, reply #6 of 9)

I have not made that salad, and it does look good. BUT I would be very wary of making it with the dressing mixed into it and letting it go over night, and most especially so with a vinaigrette.  I would be very worried it would taste like "wilted lettuce" the next day.  Just a thought.  I think the ranch dressing might be okay--and since you said it was good, you know.  I would be afraid the vinaigrette would "cook" it!  ;o)

Gretchen

Gretchen
cyalexa's picture

(post #37428, reply #7 of 9)

I hadn't considered the effects of letting salad ingredients sit in viniagrette overnight but please note that the lettuce is on top of the dressing and not mixed until service. Do you think there would be a problem with the other ingredients as well?

Gretchen's picture

(post #37428, reply #8 of 9)

Aha. You are correct. I had "read" that there was a layer of greens along with the chicken on the bottom. Just so the greens don't sit in the dressing it would probably be fine.  I was going to say that I would probably prefer the ranch style with the chicken, but then I remember how much I like the vietnamese chicken salad vinaigrette, so I "take it back". Could be interesting.

Gretchen

Gretchen
cyalexa's picture

(post #37428, reply #9 of 9)

Let me know if you try it and what you think. My leftover turkey may end up in enchiladas instead. I have all the ingredients for enchiladas including frozen homemade sauce but would have to shop for the salad (not enough greens in my garden). I love that lemon viniagrette and seem to want to put it on everything!

leonap's picture

(post #37428, reply #3 of 9)

I have made a BLT layered salad that was a hit. I'd say you'd need 2 to feed 20 though. I believe it was from Southern Living.

Gretchen's picture

(post #37428, reply #4 of 9)

You will need two deep preferably straight sided dishes for your number.


I layer chopped/shredded lettuce in the bottom, then a layer of cucumber, finely diced carrot, finely diced celery, some diced red bell pepper, crumbled bacon, shredded cheese, and diced tomato. Spread a layer of mayo over the top (being sure it seals with the bowl sides), and sprinkle with grated parmesan.  Can make the day before.  I prefer to mix it when serving. Others do not and just dip for salad through the topping. If you mix, it makes a nice dressing throughout, and is not overly "dressed".


Gretchen
Gretchen