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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!
This Layered Summer 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!
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 the 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.
For recipes like these it’s important to have a sharp knife. A dull knife is much more dangerous than a sharp one. If you haven’t ever sharpened your knives because it seems intimidating then let me recommend a kitchen gadget that I use myself a lot! It’s a simple knife sharpener from Zulay Kitchens. It is so easy to use, effective and it’s not expensive at all. You can check it out here!
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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!
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
Instructions
- In a small bowl whisk together the mayo and sugar. Set aside.
- In a 9×13 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
A few kitchen gadgets I use and recommend!
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I was surprised at how good this salad was! Thanks!
★★★★★
I have been reading out many of your posts and i can state pretty good stuff.
I will make sure to bookmark your blog.
★★★★★