Overnight BLT Salad
Contributed by: NAPSA
(NAPSA) - Hosting a dinner party? Here are some tips for entertaining large crowds.
- Pre-planning is important for easy entertaining.
- Reynolds Plastic Wrap is essential for preparing foods in advance.
- Chop, mix and bake as much as possible the day before.
- Cover dishes with high quality plastic wrap and store. The next day your salads are crisp, marinated meats are flavorful and fruits and vegetables are fresh.
Try this easy, great-tasting recipe your guests will love:
- Reynolds Plastic Wrap
- 1 cup (8 oz. bottle) light ranch salad dressing
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 4 cups torn Romaine lettuce
- 2 cups cubed cooked potatoes
- 1 medium tomato, chopped
- 1 package (10 oz.) frozen green peas, thawed
- 1/3 cup chopped green onions
- 4 slices turkey bacon, cooked and coarsely crumbled
Combine salad dressing, Parmesan cheese and pepper in a small bowl; set aside.
Layer lettuce, potatoes, tomato and peas in a medium serving bowl. Spread with salad dressing mixture; sprinkle with green onions.
Cover with Reynolds Plastic Wrap; refrigerate at least 4 hours or overnight.
Sprinkle with crumbled bacon before serving.
Makes 4 servings.
Reynolds Kitchens Tip:
Make colorful ice bundles to keep your salad cool on a buffet table. For each ic% bundle place 3 to 5 ice cubes on a 12-inch sheet of Reynolds Color Plastic Wrap. Bring up the corners of the plastic wrap and twist to hold ice cubes in the bundle. Place the salad bowl in the center of a large casserole dish or tray with sides. Arrange ice bundles on the tray around salad bowl and place on the buffet table.