Layered Green Salad

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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:

1. In a small bowl whisk together the mayo and sugar.  Set aside.
2. In a 9×13 pan, layer the ingredients in the following order; iceberg lettuce, romaine lettuce, carrots, celery, green pepper, cucumbers, radishes and peas.
3. Spread the dressing over the top of these layers.
4. 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: 4-8 Hours Due to Chilling Time
• Yield: 12 Servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American

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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!

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Ingredients

Dressing:

• 1 1/2 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
• 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

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Instructions

1. In a small bowl whisk together the mayo and sugar.  Set aside.
2. In a 9×13 pan, layer the ingredients in the following order; iceberg lettuce, romaine lettuce, carrots, celery, green pepper, cucumbers, radishes and peas.
3. Spread the dressing over the top of these layers.
4. 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.

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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.