MEMORIES-MY COLORFUL TRIFLE, (or LAYERED SALAD) with WHAT I HAD AT HOME at the time!

Have you seen such a colorful salad served in this kind of transparent bowl lately? No you have not. Therefore, it is time for you to make it now and surprise your family. Perhaps, you are like my twin daughter Suzy and can go to your backyard garden to pick organic kale, carrots, tomatoes, cucumbers, peppers or zucchini and make a colorful one. If not, just use what you have at home or go to the grocery store, but either way make it this week, it is so healthy!
 
Category:  Side-Salad
Approx. Prep and Cook Time:    Under 20 Minutes
Approximate Cost:    $4.80 or $1.20 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __√__   Vegetarian __√__ 
Servings: 3 to 4
 
Ingredients
½ Chinese cucumber (.50)
1 large tomato (.40)
1 large red pepper (.50)
1 c. Broccoli ($1.00)
½ med-size Red onion (.30)
½ Red cabbage, shredded (.50)
1 c. Kale (.50)
1 tbsp. Angie’s basting olive oil (.40)
1 tbsp. Tzatziki (.20)
1 Lemon (juice) (.40)
Salt and pepper to taste (.10)
OPTIONAL: grapes, avocado, carrots, corn, the sky is the limit as long as it is colorful.
 
Directions
Rinse and pat dry all the veggies, chop at your desired bite size and shred the cabbage.
Start assembling them in any order, I prefer the kale greens at the bottom.
When done piling the veggies, prepare the salad dressing with the last 4 ingredients and pour it just before serving it.