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Lilly’s Table

 
 
Basil-Lemon Dressing
Asparagus Soup
© Lillys-Table.com Photo of Layered Spring Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Layered Spring Salad

from Asparagus Soup with Lemon-Basil Dressed Layed Salad with Socca, the Week of May 15, 2016.
View the previous or next recipe for this meal.

This rather naked retro salad is perfect for parties. Store it well-sealed without dressing in your fridge, allowing you access to tasty delicious salad for a few days. Feel free to improvise with veggies you have available such as heartier root vegetables such as carrots or beets and sturdier greens such as spinach.

Ingredients

  • 1 head butter head leaf
  • 1 head iceberg lettuce
  • 1 bunch radish
  • 1 cup peas
  • 1 cup sunflower sprouts, or your favorite sprouts
  • ½ head cauliflower

Serving Size: 6 People

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Preparation Instructions

Boil water. Prepare a bowl of ice water.

Wash and dry each vegetable well.

Tear or shred the lettuce and sprouts, if needed.

Thinly slice the radishes or other root vegetables. Mince up the cauliflower or broccoli.

Pour the hot boiling water over the fresh or frozen peas. Dunk in ice water until chilled.

Layer the salad as you would a lasagna in thin layers. Alternate the green lettuce or sprouts with another vegetable to have a beautiful effect.