How to Make an Epic Layered Garden Salad
Want a simple salad that looks ‘Wow!!!!!’. Garden Salad can look pretty boring just placed in a salad bowl. Well, we got you sister! This Layered Garden Salad will knock the socks of anyone who looks at it.
It is a salad feast for the eyes and tummy. The key – serving it in layers in a trifle glass. You can pick up trifle glasses pretty much at any homewares store or your local Big W or Kmart.
For a salad that has a bit more ‘filling power’ – try our Kebab Layered Salad with layers of lamb, hummus and tabouli.
A multi-layered garden salad is a flavorful and nourishing way to get your greens! This simple but scrumptious dish is perfect for those with busy lifestyles who want to make something healthy yet delicious.
Start by layering different types of tomatoes, peppers, carrots, onions and cucumbers in a bowl or platter. Top it off with any type of lettuce or leafy green, be it romaine lettuce, spinach leaves or an exotic variety.
Then combine a zesty dressing with extra virgin olive oil to create the perfect accompaniment for your salad. Serve this appetizing treat for lunch or dinner — it’ll leave everyone ravenous!
Drain the small tin of corn kernels and baby beetroot in separate strainers.
Dice the tomatoes and beetroot and set aside in separate bowls.
Roughly chop the lettuce, and grate cheese if using block cheese.
Place diced tomato thick even layer on the bottom of a large round glass bowl. We used a trifle bowl, you can use a large glass salad bowl also.
Now place diced beetroot on top of tomatoes, then corn kernels, lettuce and finish with grated cheese on top.
Serve with your choice of meat or fish if you like.
Recipe Hints and Tips:
- Layered Garden Salad is not suitable for freezing and best served immediately.
- You can have all the layers prepared in separate bowls a day ahead, then assemble layers in a bowl just before serving.
- Makes for a great centrepiece on the table and serve with wraps.