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This is a great and interesting salad. I used it for a Mother's Day luncheon. I stayed basically with the same with a few exceptions: I drastically reduced the salt. I put in celery, grapes and parsley to taste (a lot) and used Sunkist almond Accents (Butter toffee Glazed) in place of plain almonds. I placed a bed of greens on a salad plate and used a small round bowl to heap a serving in the middle of the plate. I then graced the greens with various chopped fruit and sprinkled parsley on top for garnish. Served with a cream soup with crackers as a first course and the salad and croissants for the final course. I served various "fancy" small desserts such as petifors eclairs, etc.
Date Posted: May 17, 2006
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