Discover all you need to know to experience an outback adventure holiday - four wheel driving, camping, accommodation, facilities, services, cooking and much more.
PREVIOUS ON THE ROAD RECIPES
Maz's Layered Garden Salad
Viv Moon's OUTDOOR COOKBOOK & TRAVELLER'S COOKBOOK
Go to the Cookbook page for more details or click on images.
****Great News: both cookbooks are now available in all eBook formats.*****
TO VIEW PREVIOUS RECIPES - CLICK HERE
Maz's Layered Garden Salad
I'd like to dedicate this recipe to our very good friend, and Maz’s partner, Big Pete Dwyer, who passed away suddenly back in early September 2014. He was well known and respected throughout the 4WD industry and Victorian 4WD clubs, and he will be very sadly missed. He really enjoyed this salad and thought it looked great.
Summer is just around the corner, and with the warmer weather it’s time for friends and family to gather around the BBQ and enjoy good company and food. A good friend often makes this very striking looking salad for such occasions, and not only does it look fabulous, but it’s also easy to make, tastes great and is a one-dish salad. While its full layered effect to tantalize the taste buds is best seen served in a large glass bowl, it tastes just as good even if you can’t see the layers.
The best way to make this salad is to get everything together and prepared and then start the layering. Best made ahead of time.
Ingredient quantities can very, depending on how many you are feeding, and the size of your serving dish. This amount will serve quite a few people.
½ lettuce – washed and shredded
2 cups frozen peas (or if using a packet of dehydrated peas, cook and cool)
1 or 2 carrots - grated
2 or 3 hard boiled eggs – mashed lightly with a fork or thinly sliced
1 cup mushrooms – thinly sliced
½ cup grated cheese (or cheese of your choice)
1 cup mayonnaise and/or plain Greek style yoghurt
2 tspns sour cream
2 tspns French mustard
1 tblspn lemon juice
6 spring onions – thinly sliced*
1 or 2 tomatoes – sliced or cut into wedges (or use small cherry or roma tomatoes and cut in halves or quarters)
4 rashers bacon – sliced/chopped and sautéed until crispy and drained on some absorbent paper (or you could use some sliced ham)
1 tblspn fresh parsley - chopped
Using a large bowl (if at home, use a glass one) and place the lettuce evenly in the bottom of the dish.
Arrange the following, evenly, layer upon layer: uncooked frozen peas/carrots/eggs/mushrooms/cheese.
Combine the mayonnaise/yoghurt, sour cream, mustard, lemon juice and spring onions and mix until combined. Spread this mixture evenly over the cheese. (It’s easier if you dollop spoonfuls over the cheese as close together as you can and then gently spread it out.)
Arrange the tomato over the mayo mix, than sprinkle over the bacon and parsley to finish.
Refrigerate for an hour or so at least, and then serve.
Viv’s hint: Mix up the initial layers before the mayo mix however you like. You could add whatever vegetables you like to the layers and/or substitute vegetables in the recipe you don’t like. I think some corn, finely sliced snow peas, sliced radish, etc., would go well and look good.
*Spring Onions are also sometimes known as green onions and have small bulbs with long, green stalks.
View Campfire Cooking Products Links - click here Viv's guide to Camping & Cooking Essentials
http://www.guidebooks.com.au/Viv Moon camping and food essentials.pdf
VIEW PREVIOUS RECIPES - CLICK HERE