Good old layered salad re-invented, make day before, great for lunch on the go
Look, I was tempted to do it in those trendy mason jars AKA food blog style as it would look far better, but you know, I wanted to eat it, so a glass container it is !
This is based on the old country favourite, 7 layered salad. I’ve used lettuce, mushroom, capsicum and carrots. But as long as they are diced finely, you can use whatever you like vegetable wise.
A great one for packed lunches, shift workers, people who have to run and go … the overnight bit helps the flavours develop and makes for a tasty and quick packed lunch.
Overnight layered salad
2015-10-03 23:57:54
Serves 6
Quick make the day before salad with a creamy dressing. Great for work lunches and shift workers who want something different ! The below makes a family sized one for six people, adjust accordingly for a single or double serve. Dressings keeps well for a week in the fridge.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
- 2 cups cauliflower florets (approx 235g)
- 1 tsp apple cider vinegar
- 1/2 tsp Herbamare salt (or normal salt)
- 2 tsp Dijon mustard
- 2 tbs lemon juice
- 2 tsp olive oil
- 4 cups of shredded lettuce
- 3 cups of other diced or grated vegetables (I used capsicum, grated carrot and mushroom)
- 1 medium sized tomato, diced
- 1 tsp olive oil (extra for the topping)
- 1 brown onion, finely diced
- 2 cloves garlic, sliced thinly
- 1 tsp paprika
- 1 tsp Massel vege stock powder (or other brand)
Instructions
- For the dressing: Place cauliflower in a saucepan and cover with water. Bring to the boil. Cook until very tender, approx 15 minutes. Drain well. Blitz into a creamy texture, making sure there are no lumps. Add the Apple Cider vinegar, Dijon mustard, lemon juice and Herbamare salt & pepper. Blitz well again. Add oil, 1 tsp at a time, blitzing in between. See note.
- For the salad: At the bottom of your container, place you shredded lettuce. Add you other vegetables on top in layers. Top with the dressing. Place covered in fridge.
- For the topping: Chop up your tomato. Heat frypan and add 1 tsp olive oil along with the brown onion and garlic. Cook until very brown. Add the paprika & stock powder and cook until brown & crunchy.
- On the day of serving, add the tomato mix to the top of the salad and devour.
Notes
- To "blitz" use a blender, nutribullet, food processor or handheld stick blender. The aim is the blend the dressing until it is really creamy. If you see it is still a bit rough or grainy looking, just keep blending until it is silky smooth.
- With the vegetables, you can use anything you like, just ensure they are grated or diced finely for this recipe.
- If you do add the topping the day before, the tomato can bled, making the dressing taste strange and all watery, if you are taking for work, add just before packing your lunch
- You can also add other flavours to this, I added plain salsa to the top yesterday which was yummy.
- Nutritional Panel Notes
- Please ignore the panel, it is inaccurate. Running it through MFP, it comes out at 87 cals and 6.2 net carbs per serve.
Adapted from Member recipe - www.taste.com.au
Adapted from Member recipe - www.taste.com.au
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