Winter Vintage Layered Salad for Winners!
Recipe type: extravagant salad
Prep time: 
Total time: 
Serves: 8-10
This scrumptious salad is customizable, and you can layer any number of goodies into it: nuts, fruit, dried fruit, fresh herbs, and of course greens and veg. The following ingredients are just a guideline. The frozen peas, however, are a must! Have fun!
  • Mixed lettuces--the more colorful, the better!--one large or two small bunches, washed and dried
  • Purple cabbage, ½ small head, chopped fine
  • 1 cup celery, thinly sliced and the diagonal
  • 8 green onions (or ½ red or yellow onion), finely sliced
  • 1 8-oz can sliced water chestnuts, drained (optional)
  • 1 large apple, cored, chopped fine, tossed with lemon juice
  • 1 large sweet bell pepper, diced
  • ½ cup chopped walnuts or sunflower seeds
  • 1 10-oz package frozen peas
  • fresh herbs (dill, parsley, cilantro are all good)
  • 1-1.5 cups mayonnaise
  • ¼ cup whole milk
  • 2 tsp apple cider vinegar, more to taste
  • 1 T maple syrup
  • salt and pepper, to taste
  • Finely grated cheddar or Parmesan cheese
  • 2 tomatoes, cut into wedges, or cherry tomatoes, halved
  • 2 sliced hard-boiled eggs
  1. In a large clear glass serving bowl, layer salad greens, veg, apple, nuts, and frozen peas.
  2. For dressing: mix mayo, milk, vinegar, maple syrup, salt and pepper. Taste. If it's bland, add more vinegar. Taste again. Season to your preferences, baby!
  3. Spread dressing evenly over the top of the salad, scootching it to the very edges of the bowl. Sprinkle cheese over all, and fresh herbs over the cheese.
  4. Cover and refrigerate at least 8 hours or overnight.
  5. Before serving, garnish with tomatoes and boiled eggs.
  6. To serve: scoop to bottom of the salad bowl and lift out a portion of all layers. Yum! Eat your greens. Be well!
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