Passover Chopped Layered Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Use jarred beets and jarred bell peppers to speed the process. Assemble up to three days ahead, but reserve the beets and eggs, adding them just before you serve. Ingredients:
1/3 cup vegetable broth |
1/4 cup red wine vinegar |
2 tablespoons olive oil |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
4 cups finely chopped romaine lettuce |
2 cups finely chopped iceberg lettuce |
1/2 cup finely chopped radicchio |
1/2 cup thinly sliced belgian endive (about 1 small head) |
1 1/2 cups finely chopped english cucumber |
1/2 cup finely chopped celery |
1 cup finely shredded carrot |
1 3/4 cups finely chopped red bell pepper |
1 cup diced seeded plum tomato (about 4 tomatoes) |
1 cup finely chopped red onion |
1/2 cup thinly sliced green onions |
2 cups diced, cooked beets |
3 hard-cooked large eggs, finely chopped |
1 tablespoon chopped fresh flat-leaf parsley (optional) |
Directions:
1. To prepare the dressing, combine the first 8 ingredients, stirring with a whisk. Set aside.
2. To prepare the salad, arrange the romaine in the bottom of a 2-quart glass bowl or trifle dish; top with iceberg. Layer radicchio, endive, cucumber, celery, carrot, bell pepper, tomato, red onion, and green onions evenly over lettuces. Drizzle with dressing. Cover and chill 4 hours or overnight.
3. Arrange beets over green onions; top with eggs. Garnish with parsley, if desired.
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