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This satisfying Layered Vegetable Salad makes a great take-along dish to potlucks because it’s compact and easy to serve—plus the vegetables stay fresh and crisp packed in their layers. Thin ribbons of yellow squash, zucchini, and carrots are layered with white beans, lettuce, shallots, and balsamic dressing, then chilled to let the flavors develop. The salad is finished with a sprinkling of fresh basil to bring out the flavors of the squash and zucchini, but you could also use parsley or cilantro.
By Carla Christian,
Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnellysee more from this author