Tidewater Basketry Guild Recipes

TBG Chef MaryJo Padula

LAYERED SALAD

1 BAG OF CUT UP ROMAINE

1 BAG OF JULIENNED CARROTS(SOMETIMES CALLED MATCHSTICK)

1 CUP OF FROZEN PEAS

1 8 OZ BAG OF CHEESE TORTELLINI(COOKED)

1 RED PEPPER JULIENNED (OR YOUR CHOICE)

1 1/2 CUPS COOKED CHICKEN

1 PKG. KNORR DRY PESTO MIX

1 BOTTLE OF BUTTERMILK RANCH DRESSING(I USE KRAFT)

Use a Trifle bowl and layer the salad as follows:

LETTUCE

CARROTS

PEAS

TORTELLINI

CHICKEN

PEPPER

I sometimes fry up some bacon and put that on top of the chicken layer

Mix the pesto mix with the ranch dressing and that is your top layer, if you put the pepper around the edge of the bowl it keeps the dressing from seeping down and allows for a lovely presentation.