I love layering salads. Each component adds its own distinctive taste, and when sampled together the result is a vibrant symphony of flavors. Making a layered salad is similar to creating an ice cream sundae: start with a base of tossed greens (in a simple oil-and-balsamic dressing) and top with two or more salads.
This one has three layers, but I’ve done as many as five. You’d think this could get messy, but nothing could be further from the truth. I served hundreds of them when I was doing a stint at a local organic cafe, and the patrons were hooked. I know you will be too, and you’ll go on to creating your own combos.
Here’s a trio to get you started.
Field greens + Raw carrot salad + Lentil quinoa salad
Raw Carrot Salad