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Stacked Holiday Salad

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Stacked Holiday Salad
Image: Veselina Konstantinova
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18/01/2017
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
6
"A marvelous salad that`ll have you raising toast after toast."

Ingredients

  • beetroots - 2 heads, medium - sized
  • carrots - 4, medium - sized
  • daikon - 1, medium - sized
  • chinese cabbages - 1/2 head
  • walnuts - 1 cup, roasted
  • salt
  • olive oil
  • balsamic vinegar
  • garlic - 2 cloves
  • eggs - 1, boiled
measures

How to cook

Peel the beetroots and boil them, taking care not to let them soften too much. Grate them on a coarse grater.

Grate the carrots and peeled daikon separately.

Cut the Chinese cabbage into thin strips.

Peel the garlic and press it.

Using a cake form, stack the layers of the salad as you like but be sure to put garlic over the beetroots.

At the very top, garnish with roasted, chopped walnuts and boiled eggs.

Serve with a dressing made from the olive oil, balsamic vinegar and salt.

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