Layers and Layers of Veggies
Fresh salads are a terrific way to incorporate veggies into your weekly menu.
Every THING can jump into the salad bowl!
Fresh lettuces, tomatoes, cucumbers, radishes, onions of every variety. But you can also add things from your pantry like artichoke hearts, olives, and tortilla chips.
Or leftover THINGS like toasted corn kernels, grilled chicken, and roasted Brussels sprouts. Almost everything can go into your salad.
The best way to prepare for salads everyday is to prep your fresh veggies.
Wash and peel veggies you know you are going to use over the next few days.
Veggies will keep fresh in air tight containers for several days in the fridge. Rinse lettuce leaves and spin dry. Place these into resealable plastic bags. Use a fork to pierce the bags to let the air flow around the lettuce.
And then just to change it up a bit, try layering your salad.
Just like a parfait, you can layer your veggies in a crystal trifle bowl or even in individual mason jars…for on-the go salads.
Salad Display Ideas
Mason Jar Salads
Layered Chopped Salad
Now matter how you layer…on top or even side by side…salads are the way to get those good-for-you veggies weaved into your weekly meal plan!
Learn how to make veggies and salads YOUR WAY in my new cookbook series, You Can Cook Any THING (Volume 2 coming this Spring)!
Servings
Serves 4 – 6
Time To Prepare
45 minutes ‘til it’s ready
Ingredients
For Dressing
- 1 cup sour cream
- ¼ cup ketchup
- Juice of 1 medium lime, about 2 tablespoons
- 2 tablespoons capers, drained and rinsed
- ½ small white onion, chopped, about 2 tablespoons<
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
For Salad
- 1 large head iceberg lettuce, cut into bite size pieces, about 6 cups
- 4 ounces shredded cheddar cheese, about 1 cup
- 1 cup corn chips, crumbled
- 1 bunch (6 to 8) green onions, chopped into small pieces, about ½ cup
- 1 pint ripe cherry tomatoes or mixed baby tomatoes, chopped in half
- 1 large cucumber, seeded and chopped into small cubes, about 1 cup
- 1 large carrots, chopped into small cubes, about 1 cup
- 12 whole radishes, stems removed and chopped into small pieces, about 1 cup
- 1 large yellow bell pepper, seeded and chopped, about 1 cup
- 2 tablespoons chopped fresh cilantro
Directions
Prepare the dressing by placing the sour cream, ketchup, lime juice, capers, onion, chili powder and cumin into a blender. Pulse to puree. With the machine running, slowly drizzle in the olive oil. Season with salt and pepper.
Place the lettuce into a bowl. Drizzle with 2 to 3 tablespoons dressing. Toss until lightly coated.
Layer half of the dressed lettuce into the bottom of a large glass bowl. Sprinkle half of the corn chips and half of the cheese on top of the lettuce. Layer half of onions, tomatoes, cucumbers, carrots, radishes, and yellow pepper on top. Drizzle with 2 tablespoons of the dressing.
Complete the salad by layering the remaining ingredients. Drizzle the remaining salad dressing on top of the layered salad. Garnish with chopped fresh cilantro.
Tip 1:
This recipe SCREAMS for your intervention and invention. Use your favorite lettuce, your favorite veggies and you can even exchange tortilla chips or potato chips for corn chips. Layer the salad in a glass bowl or lay the layers side-by-side. Use this dressing or drizzle with your favorite vinaigrette. It’s all about doing things your way!
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