(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Chopped Layered Salad
This is lovely to look at and handy, as it is made ahead (up to three days). It is refreshing and unique, and easy enough to serve a crowd. If you want to avoid the eggs, simply leave them out. Canned or jarred prepared beets, as well as roasted red peppers are two ways to speed up the preparation of this salad. A sweet and sour version is another variation: chopped cabbage, lettuce, apples, pears, raisins, and carrots would be the layers. You also vary it in with canned black beans and crushed tacos - almost any variety of layered things would work. The trick with this is finely chopped everything so the final result is a pretty, marinated salad.
3 hard boiled eggs, finely chopped
6 cups finely chopped mix of romaine, iceberg lettuce
2 cups shredded kale
½ cup sliced radicchio, finely chopped
1 head, Belgian endive, thinly sliced
1 medium cucumber, finely chopped
1 stalk celery, finely chopped
1 cup shredded carrots
2 medium red peppers, finely chopped *
4 medium tomatoes, finely chopped
1 very small red onion, finely chopped
2 scallions, finely chopped
½ - 1 cup green or black pitted olives, coarsely chopped
2 cups boiled beets, finely chopped *
Chopped Layered Salad Vinaigrette
½ cup lite or regular mayonnaise
1/3 cup vegetable broth
¼ cup vinegar or red wine vinegar
½ teaspoon salt
¼ teaspoon fresh black pepper
1 teaspoon sugar
2 cloves garlic, finely minced
½ teaspoon mixed Italian dry spices
6 tablespoons light olive oil
Fresh minced parsley
Hard boil the eggs. Peel and finely chop and set aside.
Prepare other vegetables and set each one aside to layer. In a large serving dish such as glass trifle dish, press the lettuce in slightly. Top with the radicchio. Then layer on in order given. Top with the chopped eggs. Press lightly. Drizzle on dressing and cover salad. Refrigerate 4 hours or overnight.
Garnish before serving with fresh parsley
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