This Layered Rainbow Salad with a creamy buttermilk poppy seed dressing is a crowd pleasing layered salad that can be assembled ahead of time so it's perfect for picnics, potlucks, and barbecues. It's colorful and festive, and guaranteed to get raves!
1 5-ouncetub of baby spinach or baby kaleor a mixture of sturdy lettuces
1orange bell peppercut in a small dice
2ears of fresh cornblackened on a grill pan, kernels removed
1/4small purple cabbageshredded
3hard boiled eggschopped
6ouncecan black olivessliced
1cupshredded cheddar cheese
10piecesof crisp baconcrumbled
1/2cupbuttermilkgive it a shake before measuring
juice of 1 lemonabout 2 Tbsp
1/2 - 1tspsalt or onion salt
fresh cracked black pepper
fresh thyme leaves or snipped chives
Put down a good layer of the clean and dry greens on the bottom of your bowl.
Arrange the cherry tomatoes around the edge to form the second layer, and check from the side to insure that you can see them. For each layer you will add a bit more greens to the center of the bowl to even off the layer. (This is to make sure you have enough greens in the final salad.)
Repeat the layers for all the ingredients, and top with the nuts and bacon.
Make the dressing by whisking all the ingredients together. Taste to adjust any of the ingredients.
Pour some of the dressing in an even layer over the top of the salad. Scatter some fresh thyme leaves, or sniped chives, over the dressing for a garnish. Set aside the rest for serving alongside the salad.
Cover and refrigerate until ready to serve.
Choose a sturdy lettuce for this salad, no delicate spring mix please, it'll get squashed. I like to use triple washed greens because they are DRY. You don't want to layer up wet or even damp greens.
All amounts are approximate, use enough so that you can create a layer along the outside rim, for each ingredient. Don't stress over getting the layers perfect, it's kind of a losing battle. As long as you have enough of each ingredient, the layers will show in the end. One trick is to chop the ingredients finely whenever possible, or even shred them, so the layers will be more distinct.
A thick creamy dressing will sit on the top and you can set the whole salad in the fridge until serving. If you choose a more fluid dressing, like a vinaigrette, dress it at the table instead.
There's no need to toss the whole thing when you serve it, just let people scoop out individual portions, and serve extra dressing on the side.
Plan to make this the same day you plan to serve it.
https://theviewfromgreatisland.com/layered-rainbow-salad/ April 25, 2016