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Food & Entertaining

Seven-Layer Salad

Author: Chef Allan Schanbacher
Issue: January, 2009, Page 245
Serves 6 to 8

2 cups shredded purple cabbage
2 cups diced jicama
2 cups corn kernels, cooked and cut off the cob, or thawed if using frozen corn
2 pints grape or cherry tomatoes, cut in half
1 unpeeled hot house cucumber, sliced thin
2 cups shredded carrots
1 small romaine heart, sliced thin 

Spanish Sherry Vinaigrette
Makes 1 cup

1/3 cup Spanish sherry vinegar
2 teaspoons finely diced shallots
1 tablespoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper
2/3 cup extra-virgin olive oil

Place first 5 ingredients into a blender. Mix at low speed and slowly add oil in a steady stream. Check seasoning and set aside.
Photo by Werner Segarra
Layer the ingredients into a glass trifle or straight-sided bowl. Evenly pour Spanish Sherry Vinaigrette over all, making sure to cover the top. Chill salad in refrigerator for 30 minutes.

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