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!
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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!
- 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!
Ingredient Notes
- 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 or 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.
Couple Things You'll Need
Step by Step Instructions
- In a small bowl mix mayonnaise and sugar with a whisk. Set aside.
- Chop up the lettuces, 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.
- Serve!
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 and 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 big serving forks work well to get this salad and all it's 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 vegies begin to get soggy after that.
Grilled meat like Chicken Kabobs or Marinated Chicken as well as other sides like Fluffy Lemon Jello or Cornbread Salad!
Related Recipes
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Overnight Layered Green Salad Recipe
Ingredients
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.
- 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.
Notes
- 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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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.
L.S.
I have made this delicious salad many times! It is fantastic! You can basically add or omit anything you want and it still tastes great.
Thanks.
M.B.
I was surprised at how good this salad was! Thanks!