Chefs
Layered Salad kosher style (dairy)
Serves 8
4 cups torn greens
(romaine, leaf lettuce, arugula)
2 scallions, thinly sliced
4 tomatoes, thinly sliced
1 (12-ounce )can tuna in
water, drained and flaked
1 cup fresh basil leaves
8 ounces part-skim
Mozzarella cheese, shredded
1 ½ cups alfalfa sprouts
1 medium red onion, thinly
sliced
2 jars (6 ounce each)
marinated artichoke hearts, drained and quartered
1 large red bell pepper,
seeded and thinly sliced in rings
1 pound asparagus,
blanched* and cut in 1-inch pieces
1 cup mayonnaise
2 tablespoons salad mustard
½ cup sour cream
2 tablespoons snipped
cilantro
Toss the greens with the
scallions. Arrange in bottom of a large glass bowl. Top with
the tomatoes. Cover with the flaked tuna. Sprinkle with half
the basil leaves, then all of the cheese. Top with separate
layers of alfalfa sprouts, red onion, marinated artichokes,
half the bell pepper and half the asparagus. Top with
remaining basil leaves, remaining bell pepper and asparagus.
In a small bowl, combine
the mayonnaise, mustard and sour cream. Spread over the salad
ingredients.. Cover with plastic wrap and refrigerate 6
hours or overnight. Before serving, scatter the cilantro
over. Use large salad servers to get down through all the
layers to serve.
Note: to blanch asparagus.
Immerse in boiling water for 1 ½ minutes. Drain in colander
and run cold water through. Or place in microwave, cover and
cook on High for 1 ½ minutes. Run cold water over and drain
well.
Approx. nutrients per
serving: calories - 219 protein 17g carbohydrates 6g
Fat 14g cholesterol
45mg sodium 474mg
