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.

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