Recipes

[FunkyHulaGirl]

SUMMER BERRY LAYERED SALAD

Serving this easy summer salad in a Trifle Bowl highlights its beautiful colors.

1 small red onion
2 medium carrots, peeled and cut into julienne strips
1 medium seedless cucumber
2 cups (1 pint) strawberries, sliced
8 cups thinly sliced romaine lettuce
2 cups (1 pint) blueberries
¼ cup chopped pecans, toasted (optional)
1 cup poppyseed dressing (see recipe below for a dressing I'd rather use)

Directions:

Slice onion using Ultimate Mandoline fitted with thin slicing blade.

Cut carrots into julienne strips using Julienne Peeler; cut strips into 1-in. pieces.

Slice cucumber using Mandoline fitted with v-shaped blade; cut slices in half.

Hull strawberries and slice using Egg Slicer.

To assemble salad, place half of the lettuce into Trifle Bowl.

Top lettuce with layers of half of the onion, carrots, cucumber, strawberries and blueberries.

Repeat layers one time; sprinkle with pecans, if desired.