Save PDFLooking for a new Easter salad idea this year? Take a look at our salad tulips. They are great as one serving or as a way to serve salad on a pretty brunch table.
Tulip Petal Salad:
Use any cup-shaped lettuce leaf. The ones in our photos come from heads of radicchio and Boston Bibb lettuce. Both of these lettuce heads can be shredded or sliced to make a tossed salad when you are done using their outer leaves as tulip petals.
Use a variety of your favorite salads to fill the leaves. We have used:
And you can serve them as single salads or as a group on a platter:
Check out our new Fruit and Vegetable Promotion Posters:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
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