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Layered Salad Recipe

Layered Salad Recipe: Your Make-Ahead Crunchy Delight

Enjoy this Layered Salad Recipe, a vibrant and make-ahead dish perfect for potlucks and dinner parties.
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Prep Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups chopped romaine lettuce or leaf lettuce or spinach
  • 1 cup finely chopped red onion or sweet onions for milder taste
  • 1 cup frozen peas keep frozen until layering
  • 1 cup sliced water chestnuts or sliced almonds for texture
  • ⅓ cup shredded cheddar cheese or dairy-free cheese
  • 1 cup chopped artichoke hearts or pickles as a substitute
  • ⅓ cup sliced black olives or green olives for different flavor
  • ½ cup crumbled bacon or tempeh bacon for vegetarian version
For the Dressing
  • ½ cup mayonnaise or Greek yogurt for lighter version
  • ½ cup sour cream or vegan alternative

Equipment

  • 13x9 clear glass dish
  • Mixing Bowl

Method
 

Layered Salad Preparation
  1. Layer 3 cups of chopped romaine lettuce in a 13x9 clear glass dish.
  2. Add 1 cup of finely chopped red onion on top.
  3. Sprinkle 1 cup of frozen peas on top; keep frozen for added crunch.
  4. Add 1 cup of sliced water chestnuts for crunch.
  5. Layer with ⅓ cup of shredded cheddar cheese and 1 cup of chopped artichoke hearts.
  6. Sprinkle ⅓ cup of sliced black olives evenly across the artichokes.
  7. Add ½ cup of crumbled bacon for smoky flavor.
  8. In a bowl, mix ½ cup of mayonnaise and ½ cup of sour cream until smooth.
  9. Spread the dressing mixture over the salad, covering all layers.
  10. Top with remaining cheddar cheese and crumbled bacon.
  11. Cover tightly with plastic wrap and refrigerate overnight or for at least 8 hours.
  12. When ready to serve, remove plastic wrap and serve without tossing.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 30mgSodium: 550mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

Refrigerate salad in an airtight container for up to 3-4 days. Best served cold straight from the fridge.

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