Seven Layer Salad

Sometimes, food is good just because it looks cool. Like bagel bites and chicken nuggets shaped like dinosaurs. Or noodles made of zucchini. Or bananas flambe. Which is fruit on fire.

So when it comes to jazzing up the basics, a simple twist in the presentation goes a long way. And the next time you think of salads, forgetting about mixing and tossing, and try some layers.

This lovely bowl had stripes of chopped red onion, fennel, apple, raw asparagus coins, fresh dill, green onions, cherry tomatoes (heirloom of course), avocado, a twist of lime, a drizzle of vinegar and oil, and a frosting made of FAGE greek yogurt and chive sprinkles. Okay, so that is about  ten or eleven layers. But counting aside, I think you get the point. And don’t you just want to lick off the top? If you do, sprinkle on some more chives. No one will notice.

To serve, simply spoon out portions, careful to dig deep into the bottom. It will naturally mix the layers up and give everyone a bite of the flavor rainbow. It is also fun to see the carefully constructed layers quickly mix themselves. Adding a bit of entertainment to the already enjoyable meal. And the best part of all, because there is no cooking involved, this nifty dish can be made up in seconds. Giving you plenty of time to primp and prep before a party or afternoon potluck.

So there you have it. Simple layers make a sexy low-sodium salad. And you can try this same trick with desserts or pasta or even dinausor nuggets topped with bagel bits and zucchini.

If you can dream it, you can layer it.

Chow on.