This gorgeous layered salad will convince even the most stubborn junk-food fans to eat their greens.
I’ve been to several parties where layered foods are served, from dips to cakes – and the results are usually mouth-wateringly delicious. So I say, why not salad? Let’s take kale greens, sprouts, colored peppers, mushrooms and tomatoes and create some artistic food for your next dinner party.
The ingredients listed here are merely a suggestion, you can choose your favorite greens as the base, and then fill in the layers using colorful and tasty vegetables that suit your tastes. Same with the dressing – I’ve included my favorite honey mustard garlic ranch, but any dressing will do! Just be sure to stick with only seven layers, or else you’ll have to rename the salad. Like Eight Layer Salad. But it just doesn’t have the same ring to it.
- 1 bag baby kale and mixed greens
- 1 orange bell pepper, sliced
- 1 yellow bell pepper, sliced
- 8 ounces white button mushrooms, sliced
- 1/2 red onion, sliced
- 3 ounces kale, broccoli or alfalfa sprouts
- 5 ounces frozen peas, defrosted
- 1 pint grape or cherry tomatoes, halved
- 1 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/3 cup coconut milk
- 1 tablespoon garlic powder
- 1 tablespoon dried dill
Choose a large, deep glass bowl or trifle bowl.
Layer salad, beginning with greens. Spread pepper slices around the edge of the bowl, and then repeat with mushrooms and red onion. Top with kale, peas and tomatoes.
Be sure each layer is visible by positioning it right up against the side of the bowl.
Whisk together mayonnaise and coconut milk until smooth. Add remaining ingredients and mix well.
Drizzle the dressing over the salad, or serve on the side and let your guests do the drizzling.