Salad on a Fork

What’s Cooking in Gail’s Kitchen? Start Smart: Salad on a Fork! Try something different the next time you throw a party. Instead of serving an ordinary relish tray, choose interesting veggies to spear on a salad fork. Your guests will be so intrigued, they won’t realize they’ve chosen a salad bite over a brownie. Cherry tomatoes, crunchy romaine, and garden green beans make preparation easy. Offer two or three salad dressings for topping things off. Portions are bite-sized to avoid waste. Forks stand upended in a bowl or a pitcher. I happened to have an antique ice bucket that worked out nicely. Variety creates a beautiful presentation, so include baby carrots, snow peas, and perhaps a piece of bacon. Just think of it as a “conversation starter”.

SALAD ON A FORK

Ingredients:

1 bunch romaine lettuce

1 head iceberg lettuce

10.5 ounces cherry tomatoes

1/2 pound fresh green beans

Prepared salad dressings

Salad forks

Instructions:

Wash and pat dry lettuce, tomatoes, and green beans. Tear or cut lettuce leaves into bite-sized portions. Spear several leaves onto a salad fork. Add a green bean. Crown with a cherry tomato. Stand the forks upright in a bowl. Repeat steps until all the forks are used and the bowl is filled. Squeeze bottles of 2-3 prepared salad dressings make self-serve options available and entertaining.

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