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

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

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

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Layered Salad

Ingredients

Method

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