Please enter the email you’re using for this account.
Layered salads are pleasing aesthetically and to the tastebuds.
For more delicious salads, watch New Leaf!
1 and 1/2 cups shredded romaine lettuce
1 and 1/2 cups shredded red cabbage
1 and 1/2 cups shredded carrots
1 cup julienned tricolor peppers
1 cup diced dill pickles
1 cup sliced button mushrooms
1 cup shredded butter lettuce or mesclun mix
1 cup French fried onions or thinly sliced red onion
1 and 1/2 cups Gefen Mayonnaise (or 1 and 1/2 cups avocado)
1/2 cup unsweetened, unflavored vegan milk (soy/Gefen Almond/oat)
2 teaspoons Tuscanini Apple Cider Vinegar
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 tablespoon dried parsley
1 tablespoon dried dill, such as Pereg
1 teaspoon onion powder
1 teaspoon chili powder (mild)
1 teaspoon kosher salt
1 dash of hot sauce
Layer the salad in a large, beautiful trifle bowl as follows: romaine, cabbage, carrots, peppers, pickles, mushrooms, butter lettuce, and onions.
Combine the dressing in a mason jar. Lightly pour the dressing on top of the stacked salad.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation