Layered Summer Salad
Bright, fresh, and bursting with flavor, this Layered Summer Salad is a show-stopping addition to any warm-weather gathering. Crafted in a large, transparent bowl to showcase its vibrant, colorful layers, this no-cook recipe features a base of crisp romaine lettuce topped with juicy cherry tomatoes, crunchy cucumber slices, sweet corn, and diced red bell pepper. The salad is elevated with savory layers of shredded cheddar cheese, smoky bacon, creamy avocado, and perfectly sliced hard-boiled eggs, all drizzled with a rich and tangy ranch dressing. A garnish of fresh chives adds a touch of elegance and a pop of flavor. Perfect for BBQs, potlucks, or light weekday meals, this salad is ready in just 25 minutes and is as visually stunning as it is delicious. Serve chilled to let the bold, fresh flavors truly shine!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 cup Sweet corn kernels
- 1 medium Red bell pepper
- 1 cup Shredded cheddar cheese
- 4 slices Cooked bacon strips
- 3 large Hard-boiled eggs
- 1 large Avocado
- 1 cup Ranch dressing
- 2 tablespoons Fresh chives
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash all vegetables thoroughly and pat dry.
Chop the romaine lettuce into bite-sized pieces and add it as the base layer in a large, transparent glass bowl.
Halve the cherry tomatoes and layer them evenly over the lettuce.
Slice the cucumber into thin rounds and add them as the next layer.
Spread an even layer of sweet corn kernels over the cucumbers.
Dice the red bell pepper into small cubes and create the next layer in the bowl.
Sprinkle a layer of shredded cheddar cheese evenly on top of the bell pepper cubes.
Dice the cooked bacon strips into small pieces and layer them over the cheese.
Peel and slice the hard-boiled eggs into rounds, then arrange them evenly as the next layer.
Dice the avocado and add it on top of the eggs. To prevent browning, you can toss the avocado lightly with a few drops of lemon juice beforehand.
Drizzle the ranch dressing evenly over the entire top layer of the salad.
Finely chop the fresh chives and sprinkle them as a garnish over the dressing.
Finish with a light sprinkling of salt and black pepper for added flavor.
Refrigerate the salad for 15-20 minutes before serving to allow the flavors to meld together.
Serve with a large serving spoon, ensuring each portion includes all the layers.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 4889 mg | 213% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 34.7 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1185 mg | 91% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3065 mg | 65% | |
*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.
