This healthier, more colorful modern version of the layered salad makes its mark at any gathering. Standing in for the usual heavy mayo dressing is a light, but equally creamy and flavorful, yogurt ranch dressing. Use super-crunchy, sturdy vegetables like broccoli, radish, and shredded cabbage to stand up to the dressing over time. Feel free to use this recipe as a template and experiment with whatever seasonal vegetables you have on hand, but be sure to layer the more delicate herbs and lettuces on the bottom and the sturdier vegetables on top. This will prevent the salad from getting soggy while it waits for you to give it a toss.
2cupspacked mixed torn herbssuch as mint, cilantro, dill, and parsley
2cupsloosely packed mixed sproutssuch as alfalfa, sunflower, and radish
2cupsloosely packed shredded red cabbage
1small English cucumber – halvedseeded and diced
1bunch radishestrimmed and diced, about 6
1small head broccoliflorets and tender stems chopped
Snipped chivesfor garnish
Freshly ground black pepper
Instructions
Make the dressing In a medium bowl, whisk all of the ingredients plus 2 tablespoons of water together until smooth. Season with salt and pepper.
Make the salad In a very large glass bowl or 3-quart trifle dish, layering the chickpeas, romaine, herbs, sprouts, cabbage, cucumber, radish, and broccoli. Pour the dressing over the top. Garnish with snipped chives and pepper. When ready to serve, toss the salad until evenly coated with the dressing.
Notes
MAKE AHEAD: The salad can be refrigerated for up to 5 hours in advance. Bring to room temperature before serving.