Galley Salad

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 1
  • About This Recipe

    “The is a hearty, restaurant-sized salad with lots of meats. The original recipe came from “Mickey’s Gourmet Cookbook” and a version of This salad is on the menu at Disney’s Yacht Club Resort. Posted by request. Please note that this is a restaurant-sized lunch entrée portion, hence the very high number of calories, fat etc.You certainly may use reduced fats meat & cheese to reduce the calories, or simply serve it to more people.This same amount could serve 2 people easily, and perhaps even 3.”

    Ingredients

  • 1cupiceberg lettuce, shredded
  • 1/2 headred-leaf lettuce
  • 2leavesradicchio
  • 2leavesbibb lettuce
  • 3chives, chopped
  • 3slicescucumbers
  • 2 green pepper rings or 2pepperoncini peppers
  • 1canned artichoke heart, halved
  • 3green olives, stuffed
  • 1stalkhearts of palm, sliced in rounds(optional)
  • 1radish, sliced thinly
  • 2slicescheddar cheese
  • 4slicestomatoes
  • 4slicessalami
  • 4slicesham
  • 3slicesmortadella( or other Italian cold cut meat)
  • 3slicesturkey
  • prepared salad dressing, on the side, to taste
  • Directions

  • Place iceberg lettuce on a dinner plate.
  • Arrange the radicchio, Bibb, and red leaf lettuce leaves decoratively around the edges of the plate.
  • Form meats and cheese into cones and arrange around the rim of the plate.
  • Place remaining ingredients in the center of the plate in a pile.
  • Serve with dressing of your choice.
  • Feel free to use different cold cut meats and cheeses as you please.
  • You may also wish to use chunks of meat& cheese rather than slices.
  • Note: Look for pepperoncini peppers in the pickled foods aisle; hearts of palm come canned or jarred and can be found at Asian markets and some well-stocked groceries.
  • Reviews

  • “This makes a huge super-sized salad.Very good for super-sized appetites!”

  • “An antipasto turned into a salad. I chopped mine and served it with a soup for a satisfying and delicious lunch. Thank you.”

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