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Combo Salad
SUBMITTED by cookncrafts, Mason City
“Freshly made salad dressing is the perfect way to top off this
refreshing summer salad.”
Dressing:
¼ cup sugar
¼ cup ketchup
¼ cup chili sauce
¼ cup vinegar
½ cup water
¼ teaspoon garlic salt
Dash pepper
¼ red onion, grated
¼ cup vegetable oil
¼ cups olive oil
Salad ingredients:
1 head lettuce, shredded
1/4 pound bacon, cooked and crumbled
1 pint cherry tomatoes, halved
1/2 - 1 pound smoked turkey, cut in Julianne strips
1/2 - 1 pound ham, cut in Julianne strips
1/2 small red onion, very thinly sliced
1/2 -1 pound Colby Jack cheese, cut in Julianne strips
1 ripe avocado, thinly sliced and sprinkled with lemon juice
8 eggs, hard boiled and sliced
To make Dressing: In glass jar blend together all ingredients
except oils. Gradually add olive and salad oil; whisk together.
Can put lid on jar and shake to mix too. Chill. Shake again
before serving on salads. The extra dressing keeps well in the
refrigerator.
Divide the lettuce among 4-8 individual dinner plates depending
on what size salad you desire. Sprinkle each salad with bacon
and arrange the tomatoes, turkey, ham, red onion, and avocado
slices on top. Garnish the plates with eggs and drizzle with
dressing (a little goes a long way)
NOTE: Buy turkey and ham in the deli section and ask them to cut
about one pound leaving it in one chunk. At home prepare the
meat into strips for your salads.
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