Asian Stacked Salad

The salads are made in 12-ounce rocks glasses. Start with 1 ounce of dressing in the bottom, then add other ingredients in layers. Layer them in, pressing slightly to compress the salad so it holds together. Cover and refrigerate overnight. To serve, place a 7-inch or larger plate over the glass and slowly turn it over. The glass will be upside down on the plate. Slowly remove the glass by lifting straight up, leaving the salad mounded on the plate. Press down lightly on the center of the salad to knock it over, then begin eating. For a smaller salad, use 8- or 10-ounce glasses.