Newlywed Salad
4 strips bacon, chopped and fried crisp
Salad Bowl
2 heads hearts of romaine
6 cherry tomatoes, quartered
1/3 cup onion, minced
2 eggs, hard-boiled and chopped
3 oz. blue cheese, crumbled
1 avocado, diced
Ranch Dressing
1 cup mayonnaise
½ cup sour cream
1 cup buttermilk
¼ cup rice wine vinegar
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. celery salt
2 dashes Tobasco
1 tsp. dill
1 Tbsp. parsley, chopped
Shrimp Bowl
1/3 lb rock shrimp
1 tsp. Creole seasoning
arkansas
hot springs
old time
family
Combine the Salad Bowl ingredients in a large bowl and refrigerate. Stir the Ranch Dressing ingredients together in another bowl and refrigerate. Combine the Shrimp Bowl ingredients in a third bowl. Use your hands to coat the shrimp with the Creole seasoning. Fry the chopped bacon in a large skillet over low heat until crisp. Drain the cooked bacon on paper towels, leaving the hot bacon fat in the skillet. Increase the heat to medium. Add the shrimp to the skillet and stir-fry until just done (about 2 minutes). Remove the cooked shrimp from the skillet and cool to room temperature. Toss all the ingredients together just before serving. Adjust the proportions to taste.
Our comments: Maybe it was the first dinner Allyson prepared after the wedding. I got home from the office, and dinner was waiting. Very domestic. We started with this salad, and it was great! Perhaps her best recipe ever. Then I asked her what we were having next … you know, the main course. Bad move. The only course was the salad. I expressed my disappointment. Worse move. At least we laugh about it now …
Sometimes Allyson substitutes the buttermilk with 50/50 buttermilk and yogurt.