Let's take that traditional 7-layer salad and add a few more layers of fresh veggies! This quick, layered salad can be made ahead for a crowd or just for two. Topped with a tangy sweet, creamy dressing, this easy salad is best to take to those summer picnics and family gatherings!
Why You'll Love This Recipe
- Pile the colorful layers high in a trifle dish or pre-plate individual servings!
- Can be doubled or tripled for a crowd OR cut in ½ for two!
- It has a few more layers than a traditional seven-layer salad!
- Homemade dressing included! No need to cart around bottles of dressing to go on this salad!
- Lettuces - While I used iceberg lettuce and romaine lettuce, you may add or substitute chopped spinach or spring greens.
- Peas - Frozen green peas or fresh peas are the best to use, but canned peas could be substituted in a pinch. If you don't like peas, this recipe works just as well without them.
- Red Onion - you can substitute green onions.
- Vinegar? - No vinegar in this dressing? Nope, I've never added it, but if you want to, add 2 Tbs. of apple cider vinegar.
- Mayo - you may replace ½ the mayo with ¾ cup of sour cream for a creamier dressing. You may also substitute Miracle Whip for the mayo, but the dressing will end up sweeter.
- Variations- This salad is really customizable to your tastes. If you want to add a thin layer of broccoli or cauliflower, that works! Perhaps you have zucchini coming out of your ear! Add a layer of diced zucchini with the cucumber chunks. You really do have a lot of flexibility of ingredients with this recipe. Toss some cherry tomatoes on the top of the salad or sprinkle in some bacon bits, chopped hard-boiled eggs, red bell pepper, or green pepper.
Step by Step Instructions
- In a small bowl, mix mayonnaise and sugar with a whisk. Set aside.
- Chop up the lettuce, celery, red onion, cucumber, and carrots into small pieces.
- Layer the ingredients in a 9x13 glass dish or in a deep large glass bowl, starting with the chopped lettuce.
- Layer the carrots, celery, radishes, peas.....
- ....and cucumbers.
- Spread the salad dressing over the top of these layers.
- Top with the shredded cheddar cheese and red onions.
- Cover the salad with a lid or plastic wrap and refrigerate for at least 4 hours or overnight.
Recipe FAQs and Expert Tips
Only make this the night before you plan to serve it. Earlier than that will end in a soggy, watery, and runny salad, and nobody likes soggy salads. If you are still concerned about a soggy salad, then just layer the vegetable part of the salad the night before, mix up the dressing but wait to spread it on. Spread the dressing on at least 4 hours before serving, though.
A set of salad tongs or a couple of big serving forks work well to get this salad and all its layers from pan to plate. You can pre-plate this in individual servings on plates or in bowls. This is also a great salad to layer in a jar for on-the-go lunches!
This salad doesn't really hold up well after 24 hours as the veggies begin to get soggy after that.
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Overnight Layered Green Salad Recipe
- 1 ½ Cups Mayonnaise use whatever kind you want (reduced fat, olive oil, etc.)
- 2 Tbs Sugar
- 3 Cups Shredded Iceberg Lettuce
- 3 Cups Shredded Romaine Lettuce
- ½ Cup Matchstick Carrots
- ½ Cup Chopped Celery
- ½ Cup Chopped Green Pepper
- ½ Cup Chopped Cucumber
- ½ Cup Sliced Radishes
- ½ Cup Frozen Green Peas
- 1 ½ Cups Shredded Cheddar Cheese
- ½ Cup Chopped Red Onion
- In a small bowl, whisk together the mayo and sugar. Set aside.
- Layer the salad ingredients in a 9x13 pan, starting with the lettuces and followed by the carrots, celery, green peppers, cucumbers, radishes, and peas.
- Spread the dressing over the top of these layers.
- Top with the cheddar cheese and red onions.
- Cover the salad and refrigerate for at least 4 hours or up to overnight before serving.
- You can add 2 Tbs. of Apple Cider Vinegar to the dressing if you wish.
- You may substitute sour cream for ½ the mayo for a creamier dressing.
- You may substitute Miracle Whip for the mayo for a much sweeter dressing.
- Don't make more than 24 hours ahead, and keep covered tightly in the fridge.
- This salad will become soggy after 24 hours.
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