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Garden Salad Flambe

Grannys.kitchen's picture
Ingredients
  Pattypan squash 2 Small, sliced, cooked, and chilled
  Crookneck squash 1 , crinkle cut, cooked, and chilled
  Fresh green beans 1 Cup (16 tbs)
  Pea pods 1 Cup (16 tbs)
  Torn mixed greens 5 Cup (80 tbs) (Fresh Spinach, Bibb Lettuce, Boston Lettuce, Red Tipped Leaf Lettuce, Leaf Lettuce, And/Or Napa Cabbage)
  Enoki mushrooms/Other thinly sliced fresh mushrooms 1 Cup (16 tbs)
  Red onion 1 Small, sliced and separated into rings
  Carrot 1 Small, cut into strips
  Banana peppers To Taste
  Tomato ice cups 6 (1 Recipe)
  Creamy dijon dressing 1
  Brandy 2 Tablespoon
Directions

Cook the pattypan and crookneck squashes, green beans, and peapods in boiling salted water till tender; drain, cover, and chill.
Line a serving platter with greens.
Top with vegetables, Tomato Ice Cups, and bacon curls.
Prepare Creamy Dijon Dressing; pour atop vegetables.
If desired, garnish with basil.
Before serving, in a saucepan heat the brandy.
Using a long match, ignite the brandy.
Pour atop vegetables.
After flame subsides, toss the vegetables

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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2 Comments

Anonymous's picture
Culinary.Crack.a.Jack's picture
Garden Salad Flambe Recipe