Layered Green Salad
The key to this recipe is the chop on the vegetables. A fine, consistent dice is ideal to create the colorful rows, or layers.
Layered Green Salad
To a glass 13”x9” dish, add:
4-6 cups lettuce, chopped in 1/2” squares
Spread out the lettuce so that it evenly covers the whole pan. Then, arranging in twelve ~1” rows, add:
1 1/4 cups green peppers, 1/4” dice
1 1/4 cups carrots, 1/4” dice
1 1/4 cups green peas
1 1/4 cups radishes, 1/4” dice
1 1/4 cups cucumbers, 1/4” dice
1 1/4 cups tomatoes 1/4” dice
Repeat rows to form a total of twelve (~1”) rows. Refrigerate until serving. Serve with Homemade Ranch Dressing.
Brenda’s tips:
Serving size: 6 to 12 servings
Create more variety by doubling the number of toppings, adding any combination of: cauliflower, broccoli, black olives, red peppers, purple cabbage, green onions, shredded cheddar cheese, blue cheese crumbles, celery, roasted sunflower seeds, mushrooms, corn, or anything else that sounds good.
Change the look by using a trifle dish and layer all of the vegetables vertically, alternating colors.
