Becky Luigart-Stayner; Melanie J. Clarke
10 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Ratings & Reviews

noelle71's Review

April 20, 2013

fredwinchester1's Review

April 01, 2010
it is a bit time consuming but i'm making it for the church easter picnic anyway. the combination of flavors is spectacular and the presentation is elegant. previous reviewer said about the same i would have.for those who don't like beets, the cinnamon apples in a jar add a nice kick and color. i use a little less cucumber and a little more carrot and celery. number of tomatoes depends on their size. thanks!

HeikeG's Review

February 27, 2010
I have made this salad for Passover for at least 3 years. It is always a huge success. Tips I would recommend - 1. Make this 1 day ahead. 2. Double the dressing, but only poor half of the dressing to sit over night. 3. Use the other half of the dressing on the side. 4. By making the salad 1 day ahead, it will last at least 2 days for leftovers. Surprisingly, it still tastes great. 5. To help cut down on the work, buy pre-shredded carrots, diced tomatoes, chopped red onion, etc... If the store has done the work for you, it is so worth paying a little extra. 6. I have also mixed up the ingredients - this is a very versatile recipe.