Layered Cauliflower Salad
Bright, colorful, and brimming with texture, this Layered Cauliflower Salad is a visually stunning and flavor-packed addition to any table. Featuring crisp romaine lettuce, crunchy cauliflower florets, juicy cherry tomatoes, and a touch of sweetness from green peas, this salad strikes the perfect balance of fresh ingredients. Layers of vibrant vegetables are complemented by shredded cheddar cheese, crumbled bacon, and a creamy homemade dressing blending mayo, sour cream, and zesty ranch seasoning. Designed to be served in a clear glass dish, this make-ahead salad not only offers a feast for the eyes but also allows the bold flavors to meld after chilling. Perfect for potlucks, barbecues, or holiday gatherings, this layered salad is as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 1 head cauliflower
- 4 cups romaine lettuce
- 2 cups cherry tomatoes
- 1 small red onion
- 1.5 cups shredded cheddar cheese
- 6 slices bacon
- 1 cup frozen peas
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons dry ranch seasoning mix
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cook the bacon in a skillet over medium heat until crispy. Remove, drain on paper towels, and crumble into small pieces. Set aside.
Prepare the cauliflower by washing and chopping it into small bite-sized florets.
Chop the romaine lettuce into bite-sized pieces and thinly slice the red onion.
Halve the cherry tomatoes and set them aside.
If using frozen peas, run them under cold water to thaw completely and drain well.
In a small bowl, whisk together the mayonnaise, sour cream, dry ranch seasoning mix, sugar, salt, and black pepper until smooth. This will be the dressing.
To assemble the salad, grab a large, clear trifle bowl or a deep glass dish to showcase the layers.
Start with the chopped romaine lettuce as the first layer, spreading it evenly.
Add a layer of cauliflower florets on top of the lettuce.
Follow with a layer of thawed peas, ensuring they are evenly distributed.
Next, layer the halved cherry tomatoes and then the sliced red onion.
Sprinkle the shredded cheddar cheese as the next layer.
Spread the prepared dressing over the salad, using a spatula to cover the top layer completely.
Finally, sprinkle the crumbled bacon evenly over the top for a crispy, flavorful finish.
Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Serve chilled and enjoy!
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 5644 mg | 245% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 46.9 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1671 mg | 129% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3662 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
