9+ Layered SaladSubmitted by: BRAVELUTE
IntroductionI have 10 layers and include 4 servings of sprouted wheat berries. They are not in the data base so I couldn't include them in the recipe nutritional counts. Beautiful when presented in a glass serving bowl. I have 10 layers and include 4 servings of sprouted wheat berries. They are not in the data base so I couldn't include them in the recipe nutritional counts. Beautiful when presented in a glass serving bowl.
Peas, frozen, 0.5 cup
*Mini Sweet Peppers, 1 serving sliced in wheels
*sliced ripe roma Tomatoes, 1 cup sliced in wheels
Broccoli, fresh, 1 cup, chopped in bite-sized florets
Scallions, raw, .5 cup, chopped
Carrots, raw, .5 cup, grated
*kraft Miracle whip light dressing LIGHT, 8 serving
*Yogurt, Chobani Greek Yogurt Plain Non-fat (8oz.), 1 serving
Almonds, 1 cup, sliced
Spinach, fresh, 1 cup for each serving
This makes 8 large servings which only need to be supplemented with a good bread. If you are not serving 8, and plan to have left overs, don't put the spinach in the salad to be tossed. Put the spinach out separately to become a base of greens to spoon the tossed layered salad on top. I also like to keep the almonds separate just in case someone has an allergy. This also keeps them crisp if each guest spoons on their own.
Italian salad dressing powdered mix is traditionally sprinkled on top of the miracle whip, however this adds LOTS of sodium. Adding fresh chopped basil, parsley, thyme and rosemary to the dressing will add surprising bursts of flavors.
Serve with hard boiled egg or an ounce of cheese or a slice of leftover meat and a slice of multigrain pita or bread. (not figured into nutritional information)
In a glass serving bowl, layer in the following order:
spinach (unless you're using it as the base of greens to your salad)
frozen peas (still frozen)
Broccoli, chopped to small bitesized pieces
Mix miracle whip and yogurt with Italian herbs of your choice. Spread on top of the layered veggies to seal completely. Refrigerate covered overnight.
To serve: Toss the salad. Put a serving of spinach in each diner's bowl. Scoop 1/8 layered salad on the greens. This will measure about 1/2 cup of tossed salad per serving without the spinach. Sprinkle each with 1/8 cup sliced almonds.
Serving Size: 8 one-half cup servings on a bed of spinach