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Sandra Lee's Stockpot Salad

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Sandra Lee's Breakfast Smoothie, Baked Salmon, Stockpot Salad
Sandra Lee's Breakfast Smoothie, Baked Salmon, Stockpot SaladNathan Congleton / TODAY
RATE THIS RECIPE
(15)

Ingredients

Salad
  • 3 ripe avocados, cubed
  • 1 head butter lettuce, chopped
  • 1 large bunch basil leaves
  • 1/2 cup spinach
  • 1/2 cup chopped broccoli
  • 1 cups shredded red cabbage
  • 1 cucumber (with skin) chopped
  • 1 cup shredded carrots
  • 1 bunch chopped baby asparagus
  • To serve
  • Champagne dressing, preferably Girard's
  • Toasted pine nuts
  • Chopped heirloom tomatoes
  • Crushed herb croutons
  • Chef notes

    Salad in a stockpot? Definitely! Mixing the avocado with the leafy greens and hearty veggies creates a creamy dressing in one easy step.

    Preparation

    For the salad:

    In a large stockpot, combine all the ingredients. Toss well until avocado coats the leafy greens with a light paste.

    To serve:

    Toss lightly with champagne dressing.

    Serve salad on individual plates and top with toasted pine nuts, chopped heirloom tomatoes and crushed herb croutons.