Remember the cream cheese topping for my 15-minute bacon and spaghetti dish? This is the salad dressing version with garlic bits and finely sliced onion leaves. Serve as a plated salad or use the salad — with the cream cheese dressing — as a base for a ham or chicken sandwich.
The latter idea courtesy of my daughter, Sam, who got hungry at midnight and decided to make good use of leftover salad. She’s so creative with food. There was a time when we thought she’d choose culinary arts for her career but she fell in love with photography and she’s now on her second year of A.B. Photography. She takes beautiful photos. If I had half her talent, the photos in this blog would be so much better.
Anyway, this recipe makes about half a cup of salad dressing. You’ll need only a couple of tablespoonfuls per serving. Keep the rest in the fridge in a tightly covered container. Use within a day or two.
Lettuce, tomato and egg salad with cream cheese dressing
- 1/4 cup cream cheese softened (tip: if the cream cheese came straight out of the fridge, 30 seconds on HIGH in the microwave softens it perfectly)
- 1/4 cup whole milk
- 1/2 teaspoon grated garlic
- 1 tablespoon finely sliced onion leaves
- juice of a quarter or a lemon
- salt to taste
- pepper to taste
- sliced tomatoes
- sliced hard-boiled eggs
In a bowl, beat the cream cheese until smooth. Mix in the lemon juice. Drizzle the milk, stirring as you pour, to incorporate the liquid. Use just enough to make a dressing that is as thick or as thin as you prefer. Stir in the garlic, onion leaves, salt and pepper.
Cover the bottom of a plate with lettuce. Top with sliced tomatoes (and cucumber, if you have some). Then, some sliced hard-boiled eggs. Drizzle the cream cheese dressing over everything and serve.