tango-mango: It doesn’t take a lot of work to make a stacked...

tango-mango:

It doesn’t take a lot of work to make a stacked salad, and the wow factor it creates is well worth the effort. Last night’s gorgeous salad tasted even better than it looks!

For this salad I used diced tomatoes and carrots from the garden, thin sliced cucumber, avocado, and baby shrimp mixed with a little mayonnaise and minced onion. After I had arranged the components, I garnished the salad with snipped chives. My favorite Russian dressing was served on the side. 

If you want to make a stacked salad, here are a few things to keep in mind:

• You’ll need to find a cylinder (open at both ends) as your mold. I use a tin can that once had canned chicken in it, and it’s a perfect size.
  
• As you stack the ingredients, tamp them down as you go.
  
• Adding a dressing to some foods helps them stay put. (Carrots tend to spill out, as you can see in my salad.)
• Avocados are the perfect food to stack, as they hold together so well. 
  
• Think about colors and textures as you layer your ingredients. 
• If I’m using crab or shrimp, I usually put it on top.
  
• When you unmold your salad, slowly pull the cylinder straight up.
  

Bon appétit!

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