Garden Salad Flambe
|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|
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