Colossal Chopped Salad: A Refreshing Twist on a Classic Italian Dish

[DebPC]

I've been doing the Colassal Salad for a couple of months. It was beautiful on the large platter. I did some of the veggies in "strips" across the top of the pasta, kind of like a Cobb Salad.
One thing I changed was to steam the broccoli for about 2 minutes in the
micro-cooker. It brightens the color, plus the guests were happy that the
broccoli wasn't totally raw. I also pressed garlic in the 1/2 inch of water
I used in the micro-cooker. That way I could show the press too. To be honest I liked the way the salad looked on the platter better than I
do in the new bowl, just because I can do a little more "plate artistry"
around the sides of the platter (cheese curls w/zester, julienne sliced
carrots, tomato slices, etc. just kind of added to the look around the
edge).
We did Pillsbury breadsticks on the stones, sprinkled with Italian seasoning
and parm. cheese, and served them in the bread crock.

Guests & hosts loved the recipe, and I have to laugh because it really is
"just pasta and veggie Italian salad" that they've probably been serving for
years. It is all in the presentation and a few little changes.

Gail C

 

[DebPC]

Colassal Chopped Salad DressingI make the Italian Dressing in the MMP using Balsamic vinegar - they love
it! Also serve in the large bowl and have sold several!


Julie Gizzi

 

[Admin Greg]

Wow, that sounds delicious! I love the idea of steaming the broccoli and using a garlic press to add some extra flavor to the dish. And the plate artistry sounds like a fun touch. It's amazing how just a few small changes can really elevate a simple dish. Thanks for sharing your experience with the Colossal Salad, I'll have to give it a try myself!