Layering is trending as a light and refreshing approach that makes you want to eat more salad. The contrast of different colored vegetables (and fruits) makes the food all the more tempting.
This recipe is by Zac Benedict for the California Avocado Commission.
If you don’t want to buy mason jars, check to see what you already have; for example, glass dessert bowls or jumbo wine goblets. Use smaller jars for a side salad. Zac suggests collecting large baby food jars, and for the larger mason jars use chopsticks, which easily reach the bottom of the jar.
The idea is to eat the layered salad from the jar, although Zac advises that you can also set out serving bowls for people who want to toss their salads.
In addition to Recipe #1, a second recipe for Seven Layer Salad is below
Select vegetables in a variety of colors. For example, if you like scallions but have too much green, substitute red onion. If you’re using red tomatoes, use orange and yellow bell peppers instead of red ones.
Choose whatever ingredients you want, from the list above or from browsing the market. Select your dressing. Then, prepare!
The recipe for the Dijon citrus vinaigrette follows.
1. LAY out the rinsed, dried, and cut produce ingredients.
2. PLACE the heaviest ingredients on the bottom of the jar (or bowl), and the most crushable items at the top.
Try to be as even as possible: The layers don’t have to be perfect but they look very nice when the ingredients are in neat rows.
 Is there a prettier salad? (photo © California Avocado Commission).
3. CHOOSE your dressing; keep it separate until you’re ready to eat. Then, poured over the salad ingredients, seal the jar and gently invert the jar a few times to disperse the dressing.
Another option is to place the dressing at the bottom of the jar before layering the salad ingredients. Topping it with heavy ingredients like cucumbers and bell peppers will provide a bit of a barrier between the dressing and the salad.
RECIPE #2: SEVEN LAYER SALAD
Ingredients For 4 Servings
1. PLACE the ingredients in a small jar with a lid; shake until well-blended.
This recipe uses a fresh citrus Dijon dressing, which is poured over the salad ingredients before serving. Then, seal with the lid and then gently invert the jar a few times to disperse the dressing.
2. POUR dressing over each of the layered salads. Seal with jar lid and serve.
*You can make the dressing sweeter or more tart to your liking depending on which citrus juice you use.