Related to my last post, I have to go to five potlucks in the next week.

A

amanda_pennsylvania

Well-known member
(Lots of church events; we have a ministerial candidate coming in.) What's your favorite salad/vegetable for potlucks? Bonus points if it can be made ahead.

Just for your amusement, here's what my Sunday looks like in terms of meals:

Bring muffins for before-service noshing at church

4pm: go to an English Afternoon Tea

6pm: go to a Mexican themed potluck

(frankly, I'm going to focus on the food at the tea!)

 
Broccoli, Avocado and Bell Pepper salad

You can add the dressing at the last minute. It takes quite a while for the avocado to brown, and I don't even bother to sprinkle with lemon juice.

Broccoli, Avocado and Sweet Pepper salad

350 g broccoli, trimmed (3/4 lb)
1 small red sweet (Bell) pepper, seeded and sliced into rings
1 large avocado pear, peeled and stoned (probably 2 Hass avos)
fresh lemon juice

Garlic vinaigrette

100 ml olive or sunflower oil (less than 1/2 cup)
30 ml lemon juice ( 2 tblsp)
5 ml salt (1 tsp)
freshly ground black pepper
1 clove garlic, crushed

Steam broccoli for 4-5 minutes, or until bright green but still crunchy. Refresh under cold running water, drain and place in a bowl with pepper rings. Cut avocado pear into chunks and sprinkle with lemon juice. Combine with borccoli and pepper slices.

To make garlic vinaigrette, combine all ingredients in a screwtop jar and shake until well-blended. Toss with salad ingredients just before serving.

The dressing may be prepared a day in advance and refrigerated until needed.

From Light and Stylish by Pat Barton and Magdaleen van Wyk.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=105846

 
Make ahead Layered Salad(s)

Hi Amada - our potluck go-to! This makes a huge salad - 2 very nice sized and 4 rather small ones (adding extra head lettuce to base). And, since Dh's gall bladder hospitalization, we've had wonderful success topping with just a schmear of low fat mayo, a light sprinkle of parm cheese and 1/2 the bacon, eggs and swiss amounts listed in Carol's original!

TIP: We always start w/very cold ingredients and dry everything before combining but still get some condensation in the bottom. So we store the bowl slightly tipped, insert a large metal spoon at the mayo edge on that side (lifting plastic wrap just at that point but leaving remaining tightly sealed smileys/wink.gif and tip ever so slightly to drain w/o disturbing the rest of the mayo "seal" and salad. Will stay fresh for at least 3 days (maybe more but we've never gone that far b4 eating smileys/wink.gif Colleen

Layered Salad - Carol's original version

1/2 head of iceberg lettuce, sliced in large shreds (about 3 cups)
1 T sugar, sprinkle over lettuce
salt and pepper, sprinkle over lettuce
6 hard-boiled eggs, sliced
salt eggs
1 10-oz. box frozen peas, uncooked but defrosted and dried (I run under cold water or nuke for a few minutes and then dry and chill before using)
1/2 cup finely sliced green onion
1/2 head of iceberg lettuce, sliced in large shreds (3 cups)
1 # bacon, fried crisp and crumbled
8 oz. Swiss cheese, grated (2 cups)

Topping:
1-1/2 cups mayonnaise (we have used 1/2 mayo and 1/2 Miracle Whip for a sweeter top)
1/2 cup+ grated parmesan cheese

Layer each ingredient a pretty salad bowl (deep, not 9" x 13" wide) or large Tupperware-like container beginning with 3 cups of shredded lettuce and ending with the grated Swiss cheese. Press down slightly to leave head room at the top of the container - so topping doesn't stick to the lid or plastic wrap.

Mix the topping and spread to edges to seal salad. Cover with plastic wrap/lid. Refrigerate 8-12 hours. Serves 9-12 people.

** You can sprinkle more parmesan, parsley or sliced onions before serving. I have substituted a layer of grated carrots for the bacon and thinly sliced red pepper for the eggs to make the salad more vegan friendly. Also, if the lettuce and peas aren't very dry or cold, water can condense in the bottom of the bowl. (I have many funny stories about draining that extra water!)

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=51137

 
Other versions: Pat-NoCal, barb_b and tips

Pat-NoCal Layered Salad (A Richard in Cincy favorite, too) http://eat.at/swap/forum1/50362_Rec_Layered_Salad______This_is_a_good_make-ahead_salad

1 head iceberg lettuce, sliced in large shreds
1 cup diced celery
8 hard-boiled eggs, sliced
1 10-oz. box frozen peas, uncooked
1/2 cup diced green pepper
1 sweet onion, chopped
14 slices bacon, fried and crumbled
4 oz. cheddar cheese, grated

Layer each ingredient in 9x13 glass serving/baking dish beginning with lettuce and ending with bacon. Make topping and spread over all. Sprinkle cheddar cheese over topping. Cover with plastic wrap. Refrigerate 8-12 hours. Serves 9-12 people.

Topping:
2 cups mayonnaise (I use light mayo)
2 tbsp sugar

Mason Jar layering from EvaN
http://eat.at/swap/forum1/203131_Found_it_The_trick_to_the_Mason_jar_layering_

http://eat.at/swap/forum1/222369_This_has_my_name_all_over_it___Rec_layered_Salad___Can_you_tell_I_am_ready_fo

 
OR this Chicken Chutney Peanut one from Dawn_MO and Sunset

OVERNIGHT LAYERED CURRIED CHICKEN SALAD
Recipe By :Sunset/Dawn
Serving Size : 10 Preparation Time :0:00
Categories : Overnights

Amount Measure Ingredient -- Preparation Method

6 cups romaine lettuce
1/2 cup radish sprouts
8 ounces waterchestnuts -- sliced
1/2 cup thinly sliced green onions
1 medium cucumber -- thinly sliced
4 cups cooked chicken breast -- cut in 1" strips
1 bag petite sweet peas -- thawed
2 cups mayonnaise
2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 cup dry-roasted peanuts
18 cherry tomatoes -- halved
1/2 cup raisins

Spread lettuce in an even layer in a 4 quart glass bowl. Top with layers of bean sprouts, water chestnuts, green onions, cucumber, and chicken. Arrange peas on top. In a small bowl, stir together Mayo, curry powder, sugar and ginger. Spread evenly over salad. Cover and refrigerate for at least 8 hours up to 24 hours. Sprinkle salad with peanuts and raisins. Arrange tomatoes around edge of bowl, cut side up. Transport in a cooler. To serve, use a spoon and fork to lift out some of each layer. Makes 10-12 servings.http://eat.at/swap/forum1/231703_Here_is_one_that_I_made_from_Sunset_cookbook_or_magazine__REC_Layered_Curry_C

 
Jeff's Reduced Fat Layered Salad

Layered Salad - 6/16 reduced fat version (serves 4 at lunch)

A small, very-deep-but-not-wide, cylindrical - preferably clear glass - pretty salad bowl, chilled
1/4 head of iceberg lettuce, sliced in large shreds (about 1 1/2 cups)
1 1/2 tsp sugar, sprinkle over lettuce
salt and pepper, sprinkle over lettuce
3 hard-boiled eggs, thinly sliced
salt eggs
1/2 10-oz. box frozen peas, uncooked but defrosted and dried (I run under cold water or nuke for a few minutes and then dry and chill before using)
1/4 cup finely sliced green onion (we use less)
1/4 head of iceberg lettuce, sliced in large shreds (1 1/2 cups)
3 slices thick bacon, fried crisp and chopped fine
6 TBS Swiss cheese, grated (3/8 cup)

Topping:
3 TBS light mayonnaise
1 TBS grated parmesan cheese

Layer each ingredient in the chilled salad bowl beginning with 3 cups of shredded lettuce and ending with the grated Swiss cheese. Press down slightly to leave head room at the top of the container - so topping doesn't stick to the lid or plastic wrap.

Mix the topping, drop in small amounts across the top and (try to) spread together and to the edges to seal salad. Cover with plastic wrap/lid. Refrigerate 8-12 hours.

** You can sprinkle more parmesan, parsley or sliced onions on the top before serving. I have substituted a layer of grated carrots for the bacon to make the salad more vegan friendly. Also, if the lettuce and peas aren't very dry and very cold, water can condense in the bottom of the bowl.

6/16: Ours had 2 slices of bacon, 1/4 cup Swiss, and 2 TBS light mayo - still very good Colleen

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=250733

 
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