Seven Layer Salad

Seven Layer SaladSeven layer dip is a party perennial, and for good reason. But this summer I started wondering if I could make a seven layer…salad. And so I did!

Seven Layer SaladI just used what I happened to have in the fridge. And it was delicious. Salad is so marvelously open to permutations. I knew I wanted to use kale as the base and add kidney beans for protein. Ingredients one and two.

Seven Layer SaladI grilled some corn and yellow squash. Ingredients three and four.

Seven Layer SaladI wanted some crunch (of course!), so I sliced several carrots paper thin with our mandoline. Ingredient five.

Seven Layer SaladAnd all the while, I had red onion marinating in the world’s most delicious champagne vinaigrette. Ingredient six.

Seven Layer SaladOnce I mixed everything up, I topped it with a good sprinkling of pumpkin seeds. Ingredient seven.

Seven Layer SaladThis salad was so, so good: crisp and crunchy and hearty and tangy. I loved every little thing about it, and I hope you do too.

Seven Layer Salad

1 head of kale, chopped
1 can of kidney beans, rinsed and drained (or about 1 cup dried beans, cooked)
3 yellow squash, grilled
1 ear of corn, grilled
3 carrots, sliced thin
1 red onion, chopped
A generous handful of pumpkin seeds for topping

Champagne Vinaigrette, from Smitten Kitchen

2 to 2 1/2 tablespoons champagne or white wine vinegar
Juice of half a lemon
1/4 cup olive oil
1/2 teaspoon Dijon mustard

-Mix the dressing and let the onion marinate in it while you prepare the rest of the vegetables. Toss all ingredients together and enjoy!

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