close

Want more recipes?

Try Forks Meal Planner and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
START A FREE TRIAL
More than a recipe box.

Get grocery lists, meal prep guides, and more with Forks Meal Planner.

 GET YOUR FREE PLAN
  • Ready In:
  • Makes 8 cups
  • print/save recipe

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, RD, LD,

Ingredients

  • 1 large yellow summer squash
  • 1 large zucchini
  • Sea salt
  • 4 carrots
  • 1 (15-ounce) can no-salt-added great northern beans
  • 2 tablespoons nutritional yeast
  • ¼ cup white balsamic vinegar
  • 1 teaspoon dried Italian seasoning, crushed
  • 1 cup torn leaf lettuce
  • ⅓ cup thinly sliced shallots
  • ¼ cup fresh basil leaves, thinly sliced
  • Freshly ground black pepper

Instructions

  1. Using a vegetable peeler or mandoline, cut the yellow squash and zucchini lengthwise into paper-thin ribbons. Place them in a colander and sprinkle lightly with salt; drain for 15 minutes. Pat dry with paper towels. Meanwhile, cut the carrots into paper-thin ribbons.
  2. Drain and rinse the beans, reserving ¼ cup of the liquid. Coarsely mash the beans with the reserved liquid and the nutritional yeast in a small shallow bowl using a fork or potato masher.
  3. Whisk the vinegar and Italian seasoning in a small bowl.
  4. Layer half of the yellow squash, zucchini, and carrots, overlapping slightly, in a 2-quart square dish. Spread on half of the bean mixture and top with half of the lettuce and shallots. Drizzle with half of the dressing. Repeat layers. Cover and chill for 1 to 12 hours.
  5. To serve, sprinkle salad with basil and black pepper. Cut into squares.
tags:
(1)
1 Comments

Comments (1)

(3 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Candy Pack8 months ago
Reply
Do you want to report this comment as inappropriate?

It was just ok, I took it to a picnic and it was not a favorite. Perhaps steaming the squash and zucchini might be better. Also the bottom layer of greens got soggy with the dressing.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Carla Christian, RD, LD
about the author

Carla Christian, RD, LD

Carla Christian 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. Find her on LinkedIn. Photo by Jason Donnelly.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap