but the making something out of it after it is found."
Cook's notes: The clever recipe title with an interesting combination of salad ingredients caught my attention. It was featured in BHG Best Recipes Yearbook 1995. The photo in the BHG book showed the salad artfully displayed on a large platter. I chose to make individual servings as shown in the photo below. This is a salad with possibilities. All you need is a bit of creativity arranging the ingredients on the mixed greens . The salad is a healthy dish depending on how much dressing is used and what kind. The suggested dressing was a dill buttermilk but a herb ranch could be substituted as well as an orange or raspberry vinaigrette.
- deli Angus roast beef
- beets (canned or cooked beets-red- stripped-gold-white)
- red onion
- mixed greens
- pine nuts or walnuts
- crumbled goat cheese
- options: mushrooms, squash, orange slices
- Lay mixed greens on salad plate
- Group ingredients together that are the same over mixed green as show in the photo