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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2008
Use jarred beets and jarred bell peppers to speed the process.
Assemble up to three days ahead, but reserve the beets and eggs,
adding them just before you serve.
Ingredients
Dressing:
1/3 cup vegetable broth
1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
Salad:
4 cups finely chopped romaine lettuce
2 cups finely chopped iceberg lettuce
1/2 cup finely chopped radicchio
1/2 cup thinly sliced Belgian endive (about 1 small head)
1 1/2 cups finely chopped English cucumber
1/2 cup finely chopped celery
1 cup finely shredded carrot
1 3/4 cups finely chopped red bell pepper
1 cup diced seeded plum tomato (about 4 tomatoes)
1 cup finely chopped red onion
1/2 cup thinly sliced green onions
2 cups diced, cooked beets
3 hard-cooked large eggs, finely chopped
1 tablespoon chopped fresh flat-leaf parsley (optional)
Preparation
To prepare the dressing, combine the first 8 ingredients, stirring with a
whisk. Set aside.
To prepare the salad, arrange the romaine in the bottom of a 2-quart
glass bowl or trifle dish; top with iceberg. Layer radicchio, endive,
cucumber, celery, carrot, bell pepper, tomato, red onion, and green
onions evenly over lettuces. Drizzle with dressing. Cover and chill 4
hours or overnight.
Arrange beets over green onions; top with eggs. Garnish with parsley,
if desired.
Yield
10 servings (serving size: about 1 cup)
Assemble up to three days ahead, but reserve the beets and eggs,
adding them just before you serve.
Ingredients
Dressing:
1/3 cup vegetable broth
1/4 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
Salad:
4 cups finely chopped romaine lettuce
2 cups finely chopped iceberg lettuce
1/2 cup finely chopped radicchio
1/2 cup thinly sliced Belgian endive (about 1 small head)
1 1/2 cups finely chopped English cucumber
1/2 cup finely chopped celery
1 cup finely shredded carrot
1 3/4 cups finely chopped red bell pepper
1 cup diced seeded plum tomato (about 4 tomatoes)
1 cup finely chopped red onion
1/2 cup thinly sliced green onions
2 cups diced, cooked beets
3 hard-cooked large eggs, finely chopped
1 tablespoon chopped fresh flat-leaf parsley (optional)
Preparation
To prepare the dressing, combine the first 8 ingredients, stirring with a
whisk. Set aside.
To prepare the salad, arrange the romaine in the bottom of a 2-quart
glass bowl or trifle dish; top with iceberg. Layer radicchio, endive,
cucumber, celery, carrot, bell pepper, tomato, red onion, and green
onions evenly over lettuces. Drizzle with dressing. Cover and chill 4
hours or overnight.
Arrange beets over green onions; top with eggs. Garnish with parsley,
if desired.
Yield
10 servings (serving size: about 1 cup)
| Passover Chopped Layered Salad |