Vegetable Layer Salad for the Multitudes
There are salad recipes definitely created to serve in a lovely glass or crystal bowl. Layer salad, considered an authentic American creation, is one of those recipes. Featuring a bevy of vegetables, each takes its place one by one to make a delightful layer of color and texture, displaying a work of art from outside the bowl as well as inside. The salad flavors combine as they are chilling in the refrigerator, thanks to the creamy layer of dressing between the layers and the topping of sliced crisp decorative vegetables.
Enjoy changing the ingredients around in salad recipes to create different designs and add more of the fruits and vegetables you like the best. Layer salads are perfect to discover the many tastes of lettuce. It is a pleasure to make a beautiful salad that tastes as good as it looks. Some of the lettuce types called for in recipes are common, like iceberg, or uncommon, like Bibb. You might see Butter lettuce called for, which forms a compact head as it grows. It is less compact than iceberg lettuce and has large cupped leaves. The tender lettuce is pale green, often with red tint towards the top.
Another variety is Oak Leaf lettuce, very beautiful with its crisp, frilly leaves. Like romaine, Oak Leaf is one of the loose-leaf varieties of lettuce. It adds beauty to the salad. Like most loose-leaf lettuce, it is a tender plant. The outside leaves are easily bruised or wilted. Discard them if the quality is poor. Add small inner leaves directly to salads and tear the large leaves into bite size pieces. The red, bronze, and green shades add to the beauty of the vegetable. Romaine, known for its sturdiness, adds crunchy texture and frill ruffles.
- 3 large red tomatoes
- 1 Walla Walla onions
- 1 can corn
- 1 can green peas
- 6 large carrots
- 1 large can white or yellow hominy
- 4 hard-boiled eggs
- 4 stalks celery
- 2 green onions with stalks
- 8 button mushrooms
- Creamy dressing such as Blue Cheese, Ranch, or Thousand Island
- Wash and dry the tomatoes. Cut into quarters. Halve them across the center and place along the bottom of a deep clear glass bowl.
- Peel and chop the onion. Layer half of the pieces atop the tomatoes. Set the rest aside.
- Open and drain the corn, scattering over the onions.
- Open and drain the green peas, scattering them over the corn.
- Peel and shred the carrots, layering them over the peas.
- Open and drain the hominy, layering above the carrots.
- Peel and slice the hard-boiled eggs, setting the white outside towards the edge of the glass. Frame the outside edge with the egg. Scatter any extra egg over the hominy.
- Slice the celery into thin pieces and put into a medium bowl.
- Cut the green onion and stalks into small pieces. Add them to the celery.
- Thinly slice the mushrooms and add them to the celery.
- Pour a creamy salad dressing such as Thousand Island, Blue Cheese, or Ranch over the mixture. It is almost like adding frosting to a cake as you take a rubber spatula to even it across the top. As the salad chills in the refrigerator, the dressing will allow all the flavors to combine and the ingredients to settle.
- Toss the green onions, mushrooms, and celery. Scatter across the top of the dressing and cover it with the layer. Cover and place in the refrigerator to chill for two or more hours.
What a creative idea! This layered vegetable salad is in a clear glass shallow bowl, and features an incredible display of vegetables and other ingredients to make several layers of goodness. There is something for everyone as a layer of chopped tomatoes starts the process. Various fare includes onions, corn, peas, carrots, hominy and hard-boiled eggs, which fill the bowl. Topping the layers with an amazingly delightful display of chopped celery, green onion stalks, and thinly sliced mushrooms, you realize no one will go hungry. If you are looking for filling salad recipes, this particular version definitely is the one.
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