Chopped Layered Salad

chopped layered saladThis chopped layered salad is a wonderful salad to prepare when you are entertaining.  This salad is best when it is prepared ahead of time which leaves you one less thing to worry about when you have guests.  Prepare the chopped layered salad hours before your guests arrive and simply take it out of the refrigerator, add the last few ingredients and serve it.

Use jarred or canned beets to make the process easier. Assemble up to three days ahead, but add the beets and eggs just before you serve.







  • 4  cups  finely chopped romaine lettuce
  • 2  cups  finely chopped iceberg lettuce
  • 1/2  cup  finely chopped red cabbage
  • 1/2  cup  thinly sliced Belgian endive (about 1 small head)
  • 1 1/2  cups  finely chopped cucumber
  • 1/2  cup  finely chopped celery
  • 1  cup  finely shredded carrot
  • 1 3/4  cups  finely chopped red bell pepper
  • 1  cup  diced plum tomato (about 4 tomatoes)
  • 1  cup  finely chopped Vidalia onion
  • 1/2  cup  thinly sliced scallions
  • 2  cups  diced, cooked beets
  • 3  hard-cooked large eggs, finely chopped
  • 1  tablespoon  chopped fresh flat-leaf parsley (optional)


  • 1 Tbls. Dijon mustard
  • 1/4  cup  red wine vinegar
  • 3  tablespoons  olive oil
  • 1  teaspoon  sugar
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  dried Italian seasoning
  • 1/4  teaspoon  freshly ground black pepper
  • 3  garlic cloves, minced


  • Combine all dressing ingredients, stirring with a whisk. Set aside.
  • Use a 2-quart glass bowl or trifle dish.  Start by arranging the romaine in the bottom of the dish.  Top with iceberg, then layer red cabbage, endive, cucumber, celery, carrot, bell pepper, tomato, onion, and scallions evenly over lettuces.
  • Drizzle with dressing.
  • Cover and chill 4 hours or overnight.
  • Arrange beets over scallions and top with hard-cooked eggs just before serving. Garnish with parsley, if desired.
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