Tuesday, March 25, 2014

Ten Layer Salad with Fresh Ginger Dressing

FOR A RECENT LADIES LUNCH, I was asked to bring a salad. People often ask me to bring the salad because they know I will actually make a nice salad, rather than stopping by the grocery store deli for potato salad, or bringing a bag of lettuce, a box of jaw breaker croutons and a bottle of dressing.

I knew all the ladies attending the luncheon favored THE seven layer salad. You know the one, right? It has been a staple at picnics forever and consists of lettuce (iceberg), boiled eggs, bacon, cheddar cheese, peas, cucumbers, and tomatoes all layered in a pretty glass bowl. The deal breaker with that salad is what goes on top. I have never seen one that did not have a thick layer of mayonnaise to seal in the fresh ingredients below it.

No. I just have to say no, absolutely not, to a thick layer of mayo on my salad.

I designed this salad after a vegetable juice I had bought, a few days earlier, at the health food store and adored. The flavors were just fantastic together. Of course my juice blend did not include quinoa but I wanted this salad to be substantial so I added it here with great result.

Ten Layer Salad
Bok Choy
Red Bell Pepper
Crisp apple plus lemon juice to prevent discoloration
Alfalfa Sprouts

Cook quinoa according to package directions and let cool. Wash all vegetables, including the alfalfa sprouts. Slice the bok choy, cucumber, scallions, and celery. Dice fresh pineapple which was previously peeled and cored, and also dice red bell pepper. Remove large stems from a handful or two of fresh parsley. Peel and dice apple, drizzle with a squeeze of fresh lemon juice, and toss to coat.

Layer ingredients in a pretty clear glass bowl in the order given.

I also made marinated cheese (recipe forthcoming in another post) which can be used as an alternate dressing to make the salad even more substantial.

Extra ingredients can be layered in jars and saved in the refrigerator for several days.

Fresh Ginger Salad Dressing
1/2 cup salad oil
1/2 cup rice vinegar
1/3 cup honey
1 T. fresh grated ginger
Sea salt and freshly ground black pepper to taste.

Place all ingredients in a jar and shake to blend (or use electric blender)

Place salad layers into a bowl and toss to combine. This really is a terrific combination of flavors.


  1. Stunningly beautiful! So now I want to see the cheese recipe, please......

    1. Thank you so much, Melynda. The cheese recipe will be up in a day or two. And as always, thank you for taking the time to comment. I really appreciate it. Rocquie

  2. I love those mushroom bowls! Very cool. And great looking salad too -- really a layer salad worth having. Thanks.

    1. John, aren't those mushroom jars groovy? And the layer salad was very tasty. Thank you for commenting. Rocquie

  3. This is SO CUTE!
    Love, Alice

    1. I'm glad you think so, Alice! It tasted pretty wonderful too. Thank you for your comment. --Rocquie