Thanks to my picky eating, amazing cooks in my family and well, a unique ability to improv, I tend to see a recipe as a guideline. So when a friend shared a layer salad she was making, I thought, how do I make it fit me? Boom! Vegetarian layer salad. Enjoy!

IMG_1652[1]So here’s where I changed it up:

1. I don’t eat meat. Ok, that one’s pretty obvi  – “vegetarian layer salad.” But what did I do about it? Bulked it up with veggies! I took out the bacon and eggs and added chopped peppers and zucchini – my faves. Really you could throw any veggies in there.

2. Appeasing the other picky eater. Ok, not really. My s.o. will eat just about anything, but there are a handful of foods he can’t stand, like peas. So I thought I’d oblige. Plus subbing in edamame upped the protein!

3. Healthifying it. I subbed romaine for iceberg, because this girl needs her vitamins, especially iron! I also used light sour cream instead of full fat.

4. The “Uh Oh” Factor – I am so far from a Type A personality, so if you are super organized you probably can’t relate. But I can’t tell you how many times I get most of the way through a recipe and realize I forgot something at the store or just plain don’t have it. In this case, mayo. So in went the pesto.

I was pretty impressed with my magical versatility skills (aka that it didn’t turn out terrible). Hope you enjoy!

Vegetarian Layer Salad

Layer it up!

1. 4 cups of whatever greens you like – spinach, kale, romaine, the options are endless

2. 4 cups chopped veggies (pick anything that won’t get soggy – broccoli, carrots, zucchini, peppers, etc.)

3. 4-6 whole tomatoes, chopped (I added a ton of tomato because I like them)

4. 1 bunch green onions, thinly sliced

5. 1 cup cheddar, grated (feel free to use low-fat or fat-free, I did!)

6. 1 bag frozen edamame (pop in the microwave for one minute to thaw out

Mix up the dressing!

  • 1/2 cup pesto
  • 1/2 cup sour cream (light, regular, or fat-free … your call!)
  • 1 TB sugar
  • dill to taste (fresh is better, but c’mon, you know I didn’t have any and used dried! plus the pesto already gave it lots of flavor.)

Spread dressing over the top.

Cover and refrigerate for at least an hour.


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