Serve a Pretty Salad

These layered sensations are easy to prepare, loaded with color, and
best of all, you can make them ahead.
Kate Nicholson / photography Tina Cornett, William Dickey / stylingBuffy Hargett / food styling Alyssa Porubcan

Layered salads are back. "Stacked" might be today's trendy word, but these make-ahead favorites have been around for quite some time. From congealed gelatin salads to options made with cornbread and vegetables, we've included an array of recipes so you can taste and explore the many possibilities. All make great choices for family reunions, cookouts, weeknight dinners, or chic entertaining; Layered Lebanese Salad and Layered Cornbread-and-Turkey Salad can serve as main or side dishes. And they're so lovely to look at, you may be tempted to use one as a centerpiece.

 

For the Love of  Layer

  • Use clear glass or acrylic bowls or other see-through containers to show off layers.
  • Think outside the round bowl. Go for a fun and unexpected shape, such as square, rectangular, or scallop-edged bowls. A trifle bowl is also a good option. With so much to choose from, don't forget glassware for some unique individual serving possibilities.
  • Select fresh, crisp vegetables and salad greens. They make sturdy layers and will hold up best.
  • The combinations of vegetables, salad greens, and dressings are endless, so be creative, and design your own version.

 

This article is from the June 2005 issue of Southern Living.

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