Layered Summer Salad

This is such an easy salad, with infinite variety. I do not add mushrooms, as I am allergic to them, but you can add them, or any other favourite vegetable or fruit to make this your own dish.

 

What you need: 4 or 5 large leaves of lettuce or sui choy; 1 handful of coleslaw mix; 1 orange; 1 tomato;  ½ onion; about 4 inches of a seedless cucumber; 1 avocado, 2 ounces of any cheese; 3 strips of bacon; your favourite salad dressing.

 

What you do: Find a pretty plate or small platter. Place the leaves to cover the plate. Place the coleslaw mix in the centre of the plate. Peel and slice the orange in thin slices. Place around the edge of the plate, then in the centre to look pretty. Layer thin slices of tomato and very thin slices of onion on top, then add thin slices of cucumber. Peel and slice the avocado, and add to the salad plate. Cut cheese into small bite sized pieces, and sprinkle over the layers. Cook the bacon until crisp, then crumble. Add to the salad plate. Drizzle your dressing over all.

 This version has a mixed greens base, no bacon, and I added slices of red pepper. It has a homemade dill yogurt dressing.

This salad does not have the onion or cucumber. I used sui choy for the base. The cheese was Baby Bel Edam cut into thin slices. I topped it with a poppy seed dressing from Kraft.