#146 Summery Chopped Layered Salad

What's a summer without an array of good and colorful salads? The vegetables in my fridge were beaming with color and vibrance when I decided to put together this layered salad. I am getting the enigma of eating rich food because I've been eating out quite a bit lately.  It's not always bad to eat high calorie or heavy meals, but I admit that I love to indulge in a signifcant portion once a month. LOL! 

My love for healthy salads has been immensely wide and growing with new recipes I may throw together once in a while.  A salad can be a light but satisfactory meal in one and a display that no one can resist and that always invigorates me to make them. The beautiful layers even encourages R to dig into the salad bowl  and get a great big helping.....now that's how I know this salad has got to be incredibly good.

I can eat a small arugula and pear salad anytime. Slip in a tossed or caesar salad for dinner and I am enthralled!! Part of what makes me excited about making salads like this is its appealing visual display. R says its 'bait' to draw him towards eating healthy salads:)  When you serve this salad scooping out all the beautiful layers, you get a different vegetable with each bite. A surprise for your mouth, alternating between crunchy, soft, cheesy bites and a final cool tingling for your tastebuds.

This one is a classic salad that I make almost every summer(sometimes several times each year) with a new twist.  The use of steamed broccoli is new this year with the omission of bacon or cooked meat.  Instead I sprinkled some cheese. Bacon bits are ideal for this salad, otherwise top with toasted walnuts and it becomes a whole nourishing meal!!

Ingredients
2 cups mixed field greens
1 cucumber skin removed cubed
2 scallions chopped
1 package frozen green peas, thawed
10 ounces shredded Cheddar cheese
2 cups chopped steamed broccoli
1 cup grape tomatoes
2 cups thinly sliced radishes
3 Mushrooms sliced
1 1/4 cups mayonnaise
1 Tblspn Lemon Juice
1 Tblspn Honey
2 tablespoons white sugar

1. To prepare dressing, whip up lemon juice, honey,olive oil with 1/2 tsp salt, sugar and pepper. Keep aside.
2. Take a glass bowl or trifle dish for layering the salad.  Toss each of the prepared vegetables except the lettuce with half of the dressing above.
3. now add the Mayonnaise to the rest of the dressing and beat well.
4. Start layering with Broccoli, then add the Radishes, followed by cucumber, green peas, scallions, cheese and then greens, grape tomatoes
and remaining vegetables as you wish. Top with greens and spread the mayonnaise mixture and evenly cover the salad completely.
5. Top with cheese and scallions adding slices of mushrooms to decorate the sides.
6. Chill in the refrigerator for 4 hours before serving.