Salads are one of those things that I really don't make very often. I like them, don't get me wrong, but since I don't usually like just lettuce and dressing for a meal, I can't justify buying all of the ingredients. I love Caesar salads, but they aren't the most healthy or nutritious option in the salad world. I don't like nuts or carrots, which are easy additions to bulk up salads, and I never eat enough lettuce before it goes bad. However, I think I've found a way to eat more salads! I discovered my new favorite salad about a month ago when I was searching for a light summer meal that I could prep ahead of time. I came across an Asian steak salad and was immediately intrigued. It was fantastic. More on that later once I recreate it and take some photos, though.
This got me thinking about other ways to bulk up salads besides with meat. I have the Epicurious ap on my phone (and I'm obsessed!) so I typed in "summer," "salad," and "dinner" into the search categories and discovered this one. Well, my version is variation of the actual salad since I substituted artichoke hearts for olives and left out the fennel since I didn't have any). Anyway, what I love about this salad is that you can make it ahead of time (you're supposed to!) and it's unusual and filling enough to be a lovely dinner.
Layered Salad
as adapted from Epicurious
-1 heads of lettuce. I used a variety of greens but it calls for romaine.
-6-8 oz garbanzo beans (3/4 of a can, or more or less to taste)
-8 artichoke hearts, drained and chopped
-3 tomatoes, chopped (or 8 oz or so cherry tomatoes sliced in half)
-1 zucchini*, thinly sliced. I used a mandoline.
Dressing:
-1 head roasted garlic
-1 tsp olive oil
-1/2 c mayo
-1/4 c buttermilk
-2-3 T chopped, fresh basil
-salt/pepper to taste
In a large bowl, place the lettuce (washed and torn into bite-sized pieces), top with garbanzo beans, then artichoke hearts, then tomatoes, and finally, cover the entire top of the salad with zucchini, overlapping so you can't see anything underneath.
(*this is how you know how much to use. Slice part of the zucchini and start layering it, and stop when the salad is covered) Top with dressing and refrigerate at least 1 hour and up to 8. Toss and serve.
Dressing: blend all ingredients. Note: there will be more dressing than you need, most likely.
