This 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.