can serve the dressing in a serrated red bell pepper surrounded
by lettuce in a flat decorated bowl. This salad may be varied by
adding baby peas and bacon bits. Leftover bell pepper may be
frozen to be used later when making an omelet or for decorating
a cream soup.
1 large iceberg lettuce
sliced celery stalks
chopped green bell pepper
chopped red bell pepper
tablespoons sliced green onion
tablespoon chopped fresh parsley
shredded cheddar cheese
sprigs fresh parsley
Blue Cheese Dressing
2 cups mayonnaise
Makes 8 servings
tablespoons low-fat buttermilk
crumbled blue cheese
teaspoon Worcestershire sauce
teaspoon creamy horseradish
teaspoon sweet paprika
teaspoon mustard powder
In a flat decorated round bowl, layer the lettuce,
chopped bell peppers, onion, parsley and cheese.
2. Garnish with
sprigs of parsley evenly spaced around the rim
the bowl. Cut the top off the red bell pepper and remove
seeds and membranes. Use a sharp knife to serrate the
Arrange the red bell pepper in the middle of the lettuce.
In a medium bowl, mix the mayonnaise,
blue cheese, Worcestershire sauce, horseradish,
mustard, salt and pepper. Spoon the dressing into
serrated bell pepper.
To make a buttermilk garlic dressing, whisk
cup mayonnaise, 1/3 cup buttermilk, 1 tablespoon cider
tablespoon snipped parsley, 1 tablespoon chopped
onions, 1 crushed garlic clove, 1 teaspoon Dijon-style
and ½ teaspoon seasoning salt in a medium bowl.
To "snip" parsley, place parsley in a bowl and use a
scissors to snip at the parsley until it looks like it is
chopped. This is an easy method for chopping herbs.