Salad Casserole

James and I recently ate at a fancy (for us) restaurant here in the area with his work and had the most delectable salad. It looked like a bunch of salad stuff chopped real fine, mixed together, and refrigerated in a cookie sheet because it was served in a square block. Let me just say, it was SO delicious!

After trying and trying to find a recipe online that matched what we had eaten, I made one up and I think you'll love it! I've only made it once so far and I didn't measure anything so my measurements are currently estimates of what I did and I will work on tightening the measurements up next time I make it.

Salad Casserole - Servings 4

Ingredients:
8-12 leaves or a small head of green lettuce sliced super thin and cut into bit sized strips
1 Roma tomato seeded and finely diced
1 medium avocado finely diced
2 green onions finely diced
4 inches cucumber skinned and finely diced
1/2 cup cheddar jack cheese
2 hard boiled eggs cooled and finely diced
3 strips bacon fined diced
salt and pepper to taste

Put all ingredients together in a bowl. In separate bowl, mix:

1/4 cup Ranch dressing
1/4 cup sour cream

Add the dressing to the salad and mix to evenly coat. Refrigerate 1/2 hour before serving.


At this point James and I just ate it out of the bowl. I'm still working on whether or not to try to make it a real casserole and have it served in squares perfectly molded from refrigeration. I'm also working on whether the dressing shouldn't have 1 tsp lemon juice to help keep the avocado from turning brown if there are leftovers. We didn't have too much trouble with that actually since we ate most of it the first meal. It was Delicious!

I'm also planning to take a picture next time I make this. Look forward to it!