This layered summer salad is a fantastic make ahead, potluck salad! You’ll love the layers of vegetables and salad already topped with dressing ready to go!
Today’s post is an update of one of my very first recipes that I shared almost a year ago. I was truly a beginner at all things blogging. This recipe is really good, but needed some new photos and just some serious updating in general. This layered summer salad is ideal for potluck events or just busy evenings. This salad needs to be prepared ahead of time which is perfect for when you would rather be playing outside instead of inside making dinner. The vegetables can be switched out for a variety that better suits your personal tastes, too. The dressing is added to the top of the layered salad so you won’t need to worry about bringing along extra bottles of dressing if you are headed to a barbeque. How great is that! Hopefully you’ll love this salad and it will make your mealtimes a little bit easier!
Whisk together the mayo and sugar. Set aside. You can use any mayo for this, olive oil, reduced fat, whatever you want.
In a 9×13 pan, make a layer of iceberg lettuce,
…then romaine lettuce,
…then sprinkle the carrots, celery, cucumbers, radishes and peas across the top. I have to confess that in this picture you will not see the celery or radishes. I forgot to buy more celery and the store was out of radishes so I subbed in some red bell peppers. This salad is very versatile and you can sub different veggies if you want too.
Spread the previously prepared dressing over the top…
and sprinkle with cheddar cheese and chopped red onions. Cover and refrigerate for at least 4 hours and up to 8 hours before serving.
Makes 8 to 10 servings
- 1 1/2 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
- 1/2 Cup Matchstick Carrots
- 1/2 Cup Chopped Celery
- 1/2 Cup Chopped Green Pepper
- 1/2 Cup Chopped Cucumber
- 1/2 Cup Sliced Radishes
- 1/2 Cup Frozen Green Peas
- 1 1/2 Cups Shredded Cheddar Cheese
- 1/2 Cup Chopped Red Onion
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.