A 6-Layer Salad to Satisfy Everyone

It’s been said I make a pretty decent salad. And not just by me, I swear. Hey, we all have our talents, right? Mine happens to be coming up with a tasty mixture of veggies and such.
In honor of Fit Bottomed Girls’ sixth birthday, I thought I’d share a recipe for a 6-layer salad that’s always a huge hit (see all the other six-ingredient recipes here!). It’s really pretty, especially if you put it in a clear bowl, easy to put together and a cinch to modify if need be. In fact, the first time I made it, I brought it to a gathering that included friends with dairy and gluten intolerances, and while I wanted them to enjoy it, I also wanted to make sure it was something I could fill up on in case everything else contained meat. Even my friend’s grandma, who’s long been known as the Salad Queen in their family, gave me her wholehearted approval.

6-Layer Veggie Salad Recipe

Ingredients
Romaine lettuce or greens of choice (one head, one bag, however much you think you’ll need)
1 can chickpeas, rinsed
1 cup chopped broccoli
1-2 chopped red peppers
1 cup peas (fresh or frozen, so long as they’ve thawed by the time you serve your salad)
1/2 cup chopped or shredded carrots
Directions
Fill bottom of serving bowl with lettuce, then layer remaining ingredients in order for most pleasing aesthetics. Serve with dressing of choice — I’m partial to either a smidge of sweet Vidalia onion dressing or just olive oil and balsamic. The sweetness of the peas and peppers plays really nicely against the broccoli and chickpeas, so even with very little dressing, you end up with a lot of flavor.
Tasty alternate ingredients to consider: avocado, mushrooms, feta or goat cheese, cherry tomatoes, sugar snap peas, corn … the list goes on and on. Just try to layer contrasting colors on top of one another to make the most of your presentation!
Did I miss any of your must-have salad ingredients? What six ingredients would you layer in a salad? —Kristen