Sundae Salad
Source: Mann Packing Co.
The ultimate in convenience and “green” eating—a salad in an edible carrier. The crisp, savory waffle cone carriers are flavored with chives and Parmesan cheese to contrast with the fresh, colorful salad mixture inside. It’s a toss of leafy lettuces, goat cheese, blueberries, candied pecans and homemade Green Goddess dressing.
Ingredients
6 Savory Waffle Cones (recipe follows)
1/2 cup Green Goddess Dressing (recipe follows)
4 oz. Arcadian Harvest lettuce blend (green leaf, red leaf, tango, lolla rosa, Batavia and oak)
4 oz. blueberries
2 oz. goat cheese, crumbled
1.5 oz. candied pecans, broken into pieces
1/4 cup slivered red onions
Green Goddess Dressing
1 cup mayonnaise
1 cup fresh basil leaves
6 green onions
1 tbsp. red wine vinegar
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup sour cream
Savory Waffle Cones
1 egg
1 egg white
2 tbsp. buttermilk
2 tbsp. granulated sugar
1/4 tsp. onion powder
1/4 tsp. salt
2 tbsp. grated Parmesan cheese
1 tsp. dry chives
2/3 cup all-purpose flour, sifted
2 tbsp. butter, melted, slightly cooled
Steps
- Prepare Waffle Cones and Green Goddess Dressing; set aside.
- In large bowl, combine lettuces, blueberries (save some for garnish), goat cheese, candied pecans (save some for garnish) and red onions; toss with ¼ cup Green Goddess Dressing.
- Fill each waffle cone with 2 oz. salad, distributing evenly. Garnish with additional blueberries and candied pecans. Drizzle with additional dressing, if desired.
Green Goddess Dressing
In blender, process mayonnaise, basil, green onions, red wine vinegar, garlic powder, salt, and pepper until smooth. Add sour cream; pulse until combined. Refrigerate until ready to use.
Savory Waffle Cones
In med. bowl, whisk egg, egg white, buttermilk, sugar, onion powder, salt, Parmesan cheese and chives with a fork until combined. Whisk in flour; add butter, stirring with a fork until incorporated. Pour batter into cone-maker and bake according to manufacturer's instructions.