- 1/4 Cup JJS OWN White Balsamic Vinaigrette
- 2 cups sweet butter lettuce, chopped
- 4 roma tomatoes, chopped
- 2 oranges, peeled and chopped
- 1 cucumber, peeled and cubed
- 1 tsp mint, minced
- 2 avocados, chopped
- 2 carrots, grated
- 4 hard-boiled eggs, chopped
Pat dry the tomato, orange and cucumber as much as possible. Stir together the cucumber and mint.
Assemble the stacked salad using a water bottle or can, with both ends removed. Divide all ingredients in two to create two salads. Prepare each salad on the plate on which it will be served. Fill the bottom of the mold with half the lettuce. Being sure to firmly pack each layer down as you go, add the tomatoes, oranges, cucumbers, avocado, carrot and eggs.
Carefully lift and remove the can or bottle. As previously mentioned, concentrate the egg layer in the center rather than spreading fully along the edges, as this will stick to the mold and collapse the salad. Drizzle the stack with the JJS OWN White Balsamic Vinaigrette. Repeat for the second salad.