Layered Salad
This is a beautiful layered salad, full of salad favorites. The ingredients for this salad are very flexible. Use whatever vegetable components your family or guests enjoy. Please note: The measurements for the salad are approximations only!
Servings: 8 -10
Ingredients
For the Salad:
- 8 cups of salad greens, torn into bite-sized pieces (I used arugala, Romaine, and iceberg)
- 1/2 small head red cabbage, shredded
- 1 1/2 cups sliced celery
- ½ of a yellow pepper, diced
- ½ of an orange pepper, diced
- 2-3 tomatoes, seeded and diced
- 4-6 ounces fresh mushrooms, sliced
- 1 cup frozen peas, thawed (I prefer petite peas. Do not cook the peas. I put them in a small colander and hold them under warm running water to defrost them.)
For the Dressing
- 2 cups mayonnaise, *not* Miracle Whip
- 2 tablespoons fresh lemon juice
- 1 tablespoon white granulated sugar
For the Topping
- 1-2 cups shredded cheese, cheddar, Provolone, Gouda, or smoked Gouda work well
- 6-8 slices bacon, cooked crisp and crumbled
Instructions
For the Salad:
- For the Salad: In a 9”x13” dish or a steep-sided salad bowl (such as a trifle bowl) layer the salad greens, cabbage, celery, peppers, tomatoes, mushrooms, and frozen peas. Please see Notes.
For the Salad Dressing:
- For the Dressing: Mix together the mayonnaise, lemon juice, and sugar. Spread on top of above salad. Cover and refrigerate salad for 8-24 hours.
Toppings:
- Just prior to serving sprinkle the shredded cheese and crumbled bacon on top of the dressing.
- If salad has been made in a shallow dish, simply serve as is. If the salad is in a steep-sided bowl, toss ingredients just prior to serving to distribute dressing.
Notes
Serving Dish: My photos show the salad in a steep sided trifle bowl. This was namely to show off the colorful salad layers. My preferred serving dish for this salad is in a 9- x 13-inch glass dish which provids a shallow 2-inch depth. The shallow depth allows the salad dressing to infuse through the vegetables and lettuce. If you choose to use a steep sided bowl, such as a trifle bowl, it would be best to lay down a few layers of ingredients, a layer of dressing, the remainder of the layered salad ingredients, and then a final layer of dressing. If serving in a deep bowl, toss the salad and dressing just prior to serving. If you are using a shallow serving dish, there is no need to toss the salad prior to serving.
Toppings: Apply the toppings just prior to serving. They do not hold up well if put on the salad too far in advance, particularly the bacon.
***Reminder: Since the salad dressing is mayonnaise based, remember to use proper temperature safety. Keep the salad refrigerated until ready to use. Do not leave it out longer than 2 hours at room temperature.
Recipe slightly adapted from my mother in-law, Mavis.