Nutritional Information
Calories 82
Protein 3.8g
Fat 3.3g
Cholesterol 53mg
Fiber 3.6g
Sodium 244mg
Carbohydrates 10.7g
Iron 1.5mg
Calcium 53mg


Serves: 10 serving size: about I cup.
Time To Cook: 20 minutes prep time,
4 hours to chill before serving
Passover Chopped Layered Salad

You can assemble up to three days ahead, but reserve the beets and eggs, adding them just before you are ready to serve. Ingredients
    DRESSING:
  • 1/3 cup College Inn vegetable broth (aisle # 6)
  • 1/4 cup red wine vinegar (aisle # 6)
  • 2 tablespoons olive oil (aisle # 6)
  • 1 teaspoon sugar (aisle # 8)
  • ½ teaspoon salt (aisle # 8)
  • ½ teaspoon dried McCormick Italian seasoning (aisle # 8)
  • 1/4 teaspoon freshly ground black pepper
    (aisle # 8)
  • 3 garlic cloves, minced (aisle # 8)

    SALAD:
  • 4 cups finely chopped romaine lettuce
    (produce department)
  • 2 cups finely chopped iceberg lettuce
    (produce department)
  • ½ cup finely chopped radicchio
    (produce department)
  • ½ cup, about 1 small head, thinly sliced Belgian endive
    (produce department)
  • 1 ½ cups finely chopped English cucumber
    (produce department)
  • ½ cup finely chopped celery (produce department)
  • 1 cup finely shredded carrots (produce department)
  • 1 1/4 cups finely chopped red bell peppers (produce department)
  • I cup, about 4 tomatoes diced and seeded plum tomatoes (produce department)
  • 1 cup finely chopped red onion
    (produce department)
  • ½ cup thinly sliced green onions - scallions
    (produce department)
  • 2 cups diced, pickled beets (aisle # 7)
  • 3 hard-cooked large eggs, finely chopped
  • 1 tablespoon chopped fresh flat-leaf parsley, optional (produce department)

Directions
  
  1. To prepare the dressing, combine the first 8 ingredients, stirring with a whisk. Set aside.
  2. 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.
  3. Drizzle with dressing. Cover and chill 4 hours or overnight. Arrange beets over green onions; top with eggs. Garnish with parsley, if desired.


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