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TIP OF THE DAY: Mini Layered Salad

Here’s another way to have fun with salad. It’s charming for everyday meals as well as special occasions.

Build a layered salad in individual juice glasses or goblets. The recipe is easy:

  • Pick any three salad items that can be cut into a tiny dice and will provide contrasting colors. Think red tomatoes, bell peppers, red onions, radishes; orange carrots and bell peppers; yellow bell peppers and corn; white daikon and cucumber; green celery, green onions and other favorites.
  • Add a thin layer of snipped fresh herbs: chives, basil, parsley.
  • Choose a miniature leafy vegetable to garnish the top: baby arugula, shredded basil, microgreens or sprouts, or a chiffonade of radicchio or endive.
  • Substitute the middle vegetable layer for a dairy layer: Greek yogurt or fresh goat cheese add a crisp white layer and more complex flavors. Or, as the sky’s the limit, add your favorite flavors: a layer of guacamole or a layer of salmon caviar, for example.
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    Express your creativity with a miniature
    layered salad. Photo by Sarsmis | IST.

  • For dressing, add a layer of pesto or a creamy dressing; or individually dress the diced vegetable layers before filling the glass.
  • This recipe is so versatile, you can make one every day of the year with different combinations. If your family members don’t like large, leafy salads, it’s a way to get them to eat a little bit of raw veggies. Who knows—they may ask for seconds.

    Find more of our favorite salad recipes in our Gourmet Vegetables Section.





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