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    THE NIBBLE’s Gourmet News & Views

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    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Layered Vegetable Salad

Layered vegetable salad: The veggies look
even more appealing. Photo courtesy Hidden
Valley.

 

If you have veggie-resistant eaters at your table, try turning the vegetables into an artistic presentation. Good packaging can make what’s inside much more exciting.

Here’s a fun way to incorporate vegetables into a meal with panache. This recipe, from Hidden Valley, uses the company’s Original Ranch Dressing; but you can use blue cheese dressing, vinaigrette, or your dressing of choice.

You can serve the vegetables cooked or raw: a crudité salad! You can layer the ingredients in one large glass salad bowl, but individual portions are more appealing.

Prep time is 20 minutes; the recipe serves 4. While you can serve it in any dish or salad bowl, the excitement comes from a glass bowl or individual glass. So see what you have: ice cream dishes, large wine goblets or wide-mouth glasses, as shown in the photo.

RECIPE: LAYERED VEGETABLE SALAD

Ingredients

  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup green peas
  • 1 cup shredded carrots (uncooked)
  • 1 cup salad dressing
  • 1 cup shredded lettuce
  • Salt and freshly ground pepper
  • Optional: 1 cup seasoned croutons
  • Optional: tomatoes or pimentos for color: halved cherry tomatoes, sundried tomatoes
  •  

    Preparation

    1. PREPARE the vegetables. Layer evenly in each of four dishes, or in one large glass salad bowl.

    2. SPOON dressing on top of each salad or in between each layer.

    3. TOP with croutons, season with salt and pepper and serve.
     
    Find more of our favorite salad recipes.

      





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