The Fabulous Fall Salad is a delight to your taste buds. One of the things I miss about Washington D.C. is a Japanese buffet near 17th N.W. and K Streets. The salad bar is a thriller. I love combining salad dressings and various greens, nuts and fruits. This salad bar was so fresh and cool it almost made me forget about the horrendously oppressive humidity. Enjoy!
Things You Will Need: (personal preference for amount)
Buttercrunch; Red Romaine; Boston White lettuce
Dried or Fresh Cranberries
Fresh Mandarin Oranges
Cucumber (thinly sliced)
Deviled eggs (sliced)
Acorn Squash (bite size)
Red onion (thinly sliced)
Sweet and Sour Sauce
The amount for each ingredient is according to your personal preference. If you are making an individual salad or hosting a party, simply adjust the recipe. I prepare the deviled eggs with parsley, deviled ham and onion in advance. The same is true for the acorn squash. Bake the acorn squash for about an hour, let cool and then cut up the inside into bite size portions. Keep the lettuces, onions, tomatoes in the fridge until you are ready to serve the salad.
The only rule I follow is to never cut lettuce with a knife. I shred the lettuce with my hands. Combine all the various types of lettuce in a big wooden bowl. Slowly add, sliced cucumbers, sliced red onion, cranberries, walnuts, acorn squash and sliced deviled eggs. Place the cherry
tomatoes on top of the salad in the center and sprinkle the chives along side the tomatoes. The last touch is to fan out the mandarin oranges around the cherry tomatoes.
Serve the salad and place individual glass bowls filled with Wasabi Sauce, Gorgonzola dressing and sweet and sour sauce. Place some lightly seasoned croutons or sesame seed rolls along side the dressings and salad.