Passover Chopped Layered Salad

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

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.