I have always been a BIG fan of a good seven layer salad, they are great for large gatherings of friends and family, super easy to prepare in advance and pretty darn delicious too! While I love the traditional Mexican spin on seven-layer salads this Middle Eastern Seven Layer Salad has stolen my heart. It is unexpected, beautiful and incredibly delicious!
From the very first time I laid eyes on the new cookbook, Modern Potluck by Kristin Donnelly, I knew I would be smitten by the recipes inside of it. It is chock-full of 100 gorgeous dishes that are just perfect for feeding a hungry crowd while being tailored to today’s need for gluten free, vegetarian, dairy free and vegan dishes. Each recipe is clearly marked with the dietary restrictions that it serves, which makes cooking from this book a pleasure and planning the menu for a big gathering a breeze!
This salad is loaded with everything from quinoa and fresh herbs to cucumbers and radishes making it a true delight for the taste buds! Whether you build a gigantic serving bowl full of it or individual seven layer salads like we did I know you are going to love the unique flavors in this one. Go ahead, blow some minds at your next Potluck!
Middle Eastern Seven-Layer Salad with Quinoa
- Yield: 10 1x
Description
Ingredients
For the salad
- 2 cups quinoa (any color, but black is especially stunning), rinsed
- 5 cups water
- kosher salt and freshly ground black pepper
- 1 medium head iceberg lettuce, cored and cut into bite-size pieces
- 4 cups fresh herb leaves, such as mint, parsley, cilantro, tarragon, and dill, roughly chopped (the more variety you use, the better)
- 1 bunch red radishes (about 10), halved and thinly sliced (about 4 cups)
- 1 pound seedless cucumbers, cut into ½-inch pieces (about 4 cups)
- For the dressing
- ½ teaspoon each cumin seeds, coriander seeds, and yellow mustard seeds
- 2 cups plain greek yogurt (preferably full-fat or 2%)
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- kosher salt
Instructions
Notes
The salad can be refrigerated for at least 8 hours before serving and can stand at room temperature for up to 2 hours
