This layered green salad is a fantastic make ahead, potluck salad! You'll love the layers of vegetables and salad already topped with dressing ready to go!

This Layered Green Salad is the perfect side to take to potlucks and barbecues! You make it ahead of time allowing you to just grab and go. The chopped veggies are totally customizable to your tastes. Plus, you don't have to carry around bottles of dressing or worry about having enough dressing because it's already been added to the salad. Boom! Just take some serving tongs and you are good to go!

How to assemble this green salad:

In a small bowl whisk together the mayo and sugar. Set aside.
In a 9x13 pan, layer the ingredients in the following order; iceberg lettuce, romaine lettuce, carrots, celery, green pepper, 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 and up to 8 hours before serving.

How to serve this green salad:

You can easily get this salad out of the dish with a set of salad tongs.

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Layered Green Salad Recipe

★★★★★ 5 from 2 reviews

Author: Mindee
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (plus chilling time)
Yield: 12 Servings 1x
Category: Salad
Method: Mixing
Cuisine: American

Print Recipe

Description

This layered green salad is a fantastic make ahead, potluck salad! You'll love the layers of vegetables and salad already topped with dressing ready to go!

Ingredients

Scale

Dressing:

1 ½ Cups Mayonnaise (use whatever kind you want (reduced fat, olive oil, etc.))
2 Tbs Sugar

Salad

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

Instructions

In a small bowl whisk together the mayo and sugar. Set aside.
In a 9x13 pan, layer the ingredients in the following order; iceberg lettuce, romaine lettuce, carrots, celery, green pepper, 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 and up to 8 hours before serving.

Keywords: salad

Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.