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Pampered Chef: Colossal Chopped Salad

  1. DebPC

    DebPC Legacy Member Staff Member

    3,040
    405
    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
     
    Apr 28, 2004
    #1
  2. DebPC

    DebPC Legacy Member Staff Member

    3,040
    405
    Colassal Chopped Salad Dressing

    I 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
     
    Apr 28, 2004
    #2
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