Passover Chopped Layered Salad

Name: Passover Chopped Layered Salad
Yield: 10 servings (serving size: about 1 cup)
Ingredients: Dressing:; ⅓ cup vegetable broth; ¼ cup red wine vinegar; 2 tablespoons olive oil; 1 teaspoon sugar; ½ teaspoon salt; ½ teaspoon dried Italian seasoning; ¼ teaspoon freshly ground black pepper; 3 garlic cloves, minced; Salad:; 4 cups finely chopped romaine lettuce; 2 cups finely chopped iceberg lettuce; ½ cup finely chopped radicchio; ½ cup thinly sliced Belgian endive (about 1 small head); 1 ½ cups finely chopped English cucumber; ½ cup finely chopped celery; 1 cup finely shredded carrot; 1 ¾ cups finely chopped red bell pepper; 1 cup diced seeded plum tomato (about 4 tomatoes); 1 cup finely chopped red onion; ½ 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)

3 Ratings
2 Reviews

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.

By Marcy Goldman

Recipe by Cooking Light April 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:

10 servings (serving size: about 1 cup)

Nutrition Info

Directions

Step 1
To prepare the dressing, combine the first 8 ingredients, stirring with a whisk. Set aside.

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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.

Nutrition Facts

Per Serving:

82 calories; calories from fat 33%; fat 3.3g; saturated fat 0.7g; mono fat 1.7g; poly fat 0.5g; protein 3.8g; carbohydrates 10.7g; fiber 3.6g; cholesterol 53mg; iron 1.5mg; sodium 244mg; calcium 53mg.

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fredwinchester1

04/01/2010

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

02/27/2010

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.

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