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Summer Berry Layered Salad

1   small red onion
2   medium carrot, peeled and cut into julienne strips
1   seedless cucumber
2   cups (500 mL) cups (1 pint) strawberries, sliced
8   cups (2 L) thinly sliced romaine lettuce
2   cups (1 pint/500 mL) blueberries
1/4    cup (50 mL) chopped pecans (optional)
1   cup (250 mL) poppyseed dressing
  1. 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 Ultimate Mandoline fitted with v-shaped blade; cut slices in half. Hull strawberries using Core & More and slice using Egg Slicer Plus®.
  2. To assemble salad, place half of the lettuce into Trifle Bowl. Top lettuce with half of the onion, carrots, cucumber, strawberries and blueberries. Repeat layers one time; sprinkle with pecans, if desired. Spoon salad onto serving plates; drizzle with dressing.

Yield: 16 servings

Nutrients per serving: Nutrients per serving: Calories 90, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 1 g, Sodium 135 mg, Fiber 2 g

Cook's Tips: This homemade dressing is a great substitution for poppyseed dressing. Combine zest and juice of 1 orange, ¼ cup honey, 1½ tbsp vegetable oil, 2 tbsp rice wine vinegar or white wine vinegar and ½ tsp each salt and coarsely ground black pepper. Whisk together using Stainless Whisk; serve with salad.
To toast pecans, place in Small Micro-Cooker®. Microwave on HIGH 2-3 minutes, stirring after each 30-second interval.