I'm in NYC for a few days, I can't wait to share the details with you when I get back!
The Holiday Season is upon us, can you believe it? I want to share with you one of my favorite "tricks" for elegant entertaining...Salad Cups! They are SO EASY and gorgeous on the table!
The Holiday Season is upon us, can you believe it? I want to share with you one of my favorite "tricks" for elegant entertaining...Salad Cups! They are SO EASY and gorgeous on the table!
The truth is, you could fill these cups with anything! Also, you could use large cookie cutters for a more shaped look (check out our pomegranate mousse in snowflake cups from last year)Elegant Salad Cups
Makes 6
Shell Ingredients:
1 can Pillsbury Refrigerated Pizza Crust
Nonstick cooking spray
Extra large cupcake or muffin tin
fresh herbs or parmesan, optional
Directions:
Preheat oven to 400 degrees F. Spray muffin tin with nonstick cooking spray. Open pizza crust and unroll on cutting board. Cut into 6 rectangles. Pick up one rectangle, flatten slightly in hand, and press into muffin tin, letting edges come up over the sides. Remember, this is a rustic cup, so don't worry about making it look perfect! The charm is in it's funky shape.:) Bake at 400 degrees for 10-12 minutes until browned. Let cool completely and fill with favorite salad.
Notes: You could sprinkle fresh herbs or parmesan on the dough before baking for extra flavor or color. Also, you can use ANY size muffin tin to fit your needs. For example, if you want to put a chicken salad in the cups, I'd use a regular size muffin tin. For a leafy green salad, use the extra large muffin tins. For mousse or small savory bites, use a mini muffin tin.
Preheat oven to 400 degrees F. Spray muffin tin with nonstick cooking spray. Open pizza crust and unroll on cutting board. Cut into 6 rectangles. Pick up one rectangle, flatten slightly in hand, and press into muffin tin, letting edges come up over the sides. Remember, this is a rustic cup, so don't worry about making it look perfect! The charm is in it's funky shape.:) Bake at 400 degrees for 10-12 minutes until browned. Let cool completely and fill with favorite salad.
Notes: You could sprinkle fresh herbs or parmesan on the dough before baking for extra flavor or color. Also, you can use ANY size muffin tin to fit your needs. For example, if you want to put a chicken salad in the cups, I'd use a regular size muffin tin. For a leafy green salad, use the extra large muffin tins. For mousse or small savory bites, use a mini muffin tin.
Our Favorite Salad Ingredients:
1 apple, diced
2 green scallions, chopped fine
½ c. slivered almonds (or candied pecans, yum!)
1 can mandarin oranges, drained
1 Head romaine lettuce, torn into pieces
1 pear, diced
1 c. fresh raspberries
Directions: Mix all salad ingredients and toss with dressing just before serving.
Dressing:
1 c. canola oil
1 apple, diced
2 green scallions, chopped fine
½ c. slivered almonds (or candied pecans, yum!)
1 can mandarin oranges, drained
1 Head romaine lettuce, torn into pieces
1 pear, diced
1 c. fresh raspberries
Directions: Mix all salad ingredients and toss with dressing just before serving.
Dressing:
1 c. canola oil
½ c. sugar or Splenda
1/3 c. apple cider vinegar
1 1/2 T. poppy seeds
2 T. red onion, chopped fine
1 tsp. salt
1 tsp. dry mustard
Directions: Mix all except oil and poppy seeds in blender. Blend on medium speed while slowly adding oil. Add poppy seeds and pulse a few times. Chill at least 2 hours or overnight.
1/3 c. apple cider vinegar
1 1/2 T. poppy seeds
2 T. red onion, chopped fine
1 tsp. salt
1 tsp. dry mustard
Directions: Mix all except oil and poppy seeds in blender. Blend on medium speed while slowly adding oil. Add poppy seeds and pulse a few times. Chill at least 2 hours or overnight.
