Passover Chopped Layered Salad

Becky Luigart-Stayner; Melanie J. Clarke
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.

Yield:

10 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 82
Caloriesfromfat 33 %
Fat 3.3 g
Satfat 0.7 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 3.8 g
Carbohydrate 10.7 g
Fiber 3.6 g
Cholesterol 53 mg
Iron 1.5 mg
Sodium 244 mg
Calcium 53 mg

Ingredients

Dressing:
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
Salad:
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)

Preparation

To prepare the dressing, combine the first 8 ingredients, stirring with a whisk. Set aside.

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.

Arrange beets over green onions; top with eggs. Garnish with parsley, if desired.

Note:

Marcy Goldman,

April 2004