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Layered salads are pleasing aesthetically and to the tastebuds.
For more delicious salads, watch New Leaf!
1 and 1/2 cups shredded romaine lettuce
1 and 1/2 cups shredded red cabbage
1 and 1/2 cups shredded carrots
1 cup julienned tricolor peppers
1 cup diced dill pickles
1 cup sliced button mushrooms
1 cup shredded butter lettuce or mesclun mix
1 cup French fried onions or thinly sliced red onion
1 and 1/2 cups Gefen Mayonnaise (or 1 and 1/2 cups avocado)
1/2 cup unsweetened, unflavored vegan milk (soy/Gefen Almond/oat)
2 teaspoons Tuscanini Apple Cider Vinegar
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 tablespoon dried parsley
1 tablespoon dried dill, such as Pereg
1 teaspoon onion powder
1 teaspoon chili powder (mild)
1 teaspoon kosher salt
1 dash of hot sauce
Layer the salad in a large, beautiful trifle bowl as follows: romaine, cabbage, carrots, peppers, pickles, mushrooms, butter lettuce, and onions.
Combine the dressing in a mason jar. Lightly pour the dressing on top of the stacked salad.
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