This is one of my favorite salads…the lemon-garlic dressing is a family favorite, and one that my aunt, Joann taught me to make years ago. The presentation of this salad delivers a huge WOW…factor at any dinner party, however the salad is just as wonderful tossed and served family style. Stacks offer a wonderful way to get creative with flavors and ingredients. Any of the ingredients may be substituted, just remember to start with the heavier ingredients at the bottom.
Using square or round molds stack each salad atop individual plates by layering 1/4 cup of each ingredient. Start with the avocado, followed by tomatoes, beans, romaine, bacon and blue cheese. Salads can be pre-made to this point and refrigerated. Always start with the heavier ingredients at the bottom.
Five to Ten minutes before serving remove salads from the refrigerator, using a flat surface such as a glass smaller than the mold or a piece of cardboard cut slightly smaller than the mold and covered in aluminum foil to push the salad down and through the mold gently, while lifting the mold up. Drizzle the stack and plate with the dressing and top with micro greens and serve.