You may have noticed a salad in the pic I posted yesterday of our Thanksgiving feast (lower left corner). My mom copied this recipe for me from one of her old cookbooks (maybe Southern Living?). I’ve made this salad the past two Christmases and it’s always a hit. Kelly prepared the salad this year and it was delicious as always.

SALAD EXTRAVAGANZA

 

1 pound fresh asparagus

1 (14-ounce) can artichoke hearts, drained

1 (14-ounce) can hearts of palm, drained and cut into thirds

1 (12 ½- ounce) jar baby carrots, drained *

½ cup pitted black olives

1 cup fresh mushrooms

1 (0.7-ounce) envelope Italian salad dressing mix

1 small head romaine lettuce, separated

1 (10-ounce) package fresh spinach

1 avocado, sliced in wedges

Sour Cream Sauce *

1 cup croutons

8 slices bacon, cooked and crumbled

 

          Snap off tough ends of fresh asparagus. Remove scales with knife or vegetable peeler, if desired. Cook asparagus, covered in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain.

          Place asparagus and next 5 ingredients in a shallow dish. Prepare salad dressing mix according to package directions; pour over vegetables. Cover and refrigerate for 3 hours.

          Drain vegetables; reserve marinade. Line a large platter with lettuce. Top with fresh spinach eaves. Arrange marinated vegetables and avocado on spinach. Drizzle the reserved marinade over salad arrangement. Serve with Sour Cream Sauce, croutons, and bacon. Yield: approximately 8 to 10 servings.

 

Sour Cream Sauce:

1 (8-ounce) carton commercial sour cream

½ cup mayonnaise

¾ tablespoon prepared horseradish

2 teaspoons chopped chives

2 teaspoons grated onion

1 teaspoon lemon juice

¼ teaspoon dry mustard

 

Combine all ingredients; stir well. Chill. Yield: 1 ½ cups.

 

* I use fresh baby carrots instead of carrots from a jar. The first year I made this salad, I served it as suggested with the sour cream sauce, bacon, and croutons…it was overkill. The sour cream sauce was left virtually untouched. The bacon, however, was a nice topping.

According to Kelly, this recipe even passed the mother-in-law test, which has secured it’s place on our holiday menu. 🙂 What’s on your menu for Christmas?

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