Layered Rainbow Salad
Description
This delicious salad is as beautiful as a rainbow, with its bright, colorful and varied lettuces and veggies. It has a creamy buttermilk poppy seed dressing to die for. Make this salad the same day that you want to serve it.
Ingredients
5 oz. baby spinach or baby kale, or a mixture of sturdy lettuces (not spring mix)
1 pint cherry tomatoes, halved
1 orange bell pepper, cut in a small dice
2 ears fresh corn, blackened on a grill pan, kernels removed
1/4 small purple cabbage, shredded
3 hard boiled eggs, chopped
6 oz. can black olives, drained and sliced
1 c. shredded Cheddar cheese
1 c. pecans, toasted
10 pieces crisply cooked bacon, crumbled
Buttermilk dressing:
1/2 c. buttermilk (shake before measuring)
1/4 c. sour cream
1/4 c. mayonnaise
1 T. poppy seeds
freshly squeezed juice of 1 lemon ( 2 T.)
1/2 - 1 t. salt or onion salt
freshly ground black pepper
garnish:
fresh thyme leaves or snipped chives
Directions
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Wash spinach, drain and dry with paper towels until very dry, not wet, damp or soggy. Wash veggies and cut and dice, as directed.
Make the buttermilk dressing by whisking all the ingredients together. Taste and adjust ingredients.
Place a good layer of dry greens on the bottom of a glass bowl.
Arrange cherry tomatoes around the bowl's edge to form 2nd layer, checking to insure that they can be seen from the side. For each layer, add a little more greens to the center of the bowl to even off the layer.
Repeat the layers for all the ingredients; top with the pecans and bacon.
Pour some dressing in an even layer over the top of the salad. Scatter some fresh thyme or chives over the dressing to garnish. Set aside the remaining dressing for individual serving.
Cover; refrigerate until ready to serve. Do not toss.
8 servings.
Prep Time
Cook Time
PT0M