Layered Salad

Name: Layered Salad
Yield: Yield: 12 servings.
Ingredients: 6 oz (180 g) chilled cheddar or mozzarella cheese (low-fat or regular) (1½ cups grated); 6 oz (180 g) chilled cheddar or mozzarella cheese (low-fat or regular) (1½ cups grated); 1 English cucumber; 1 cup packed fresh parsley (discard stems); 2 Tbsp fresh dill or basil; 2 Tbsp fresh dill or basil; 4 medium carrots (or 2 cups baby carrots); 4 medium carrots (or 2 cups baby carrots); 1 cup radishes; 2 medium green bell peppers, quartered; 2 medium red onions, halved; 10 oz (300 g) bag salad mix (or 1 medium head iceberg or romaine lettuce); 10 oz (300 g) bag salad mix (or 1 medium head iceberg or romaine lettuce); 10 oz (300 g) bag salad mix (or 1 medium head iceberg or romaine lettuce); 2 medium red bell peppers, quartered

Preparation info

Yield:
12
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

The layered look is in! Although this recipe seems complicated at first glance, you are simply processing 2 ingredients with each blade. The processor makes this salad so quick to prepare.

Ingredients

10 oz (300 g) bag salad mix (or 1 medium head iceberg or romaine

Vegetarian
Gluten-free

Method

As you process each vegetable, layer it in a 2½-quart glass salad bowl. Pat veggies dry with paper towels to remove excess moisture. Check that edges of each layer are visible from outside of bowl. Wipe processor bowl dry as needed.

Slicer: If using iceberg or romaine lettuce, slice using light pressure. Layer salad mix or lettuce in salad bowl. Slice red peppers, using medium pr