Layered Summertime Salad
Bright, colorful, and bursting with fresh flavor, this Layered Summertime Salad is the ultimate crowd-pleaser for warm weather gatherings. Featuring crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, sweet red bell peppers, and a sprinkle of thawed peas, this salad layers up all the best seasonal vegetables for a stunning presentation in a clear glass bowl. A rich, tangy dressing made with mayonnaise, sour cream, apple cider vinegar, and a touch of sugar is spread on top, sealing in the flavors. Topped with shredded cheddar cheese, crispy bacon crumbles, and a hint of fresh parsley (optional), this make-ahead recipe is as visually appealing as it is delicious. Ideal for potlucks, barbecues, or casual family dinners, this chilled salad pairs perfectly with grilled dishes and serves up a bite of summer in every layer.
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 cup Frozen peas
- 0.5 medium Red onion
- 1 cup Shredded cheddar cheese
- 6 slices Cooked bacon
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Prepare the vegetables: Chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes. Peel and slice the cucumber into thin rounds. Dice the red bell pepper. Finely slice the red onion.
Microwave the frozen peas for 2-3 minutes or until thawed, then drain and let them cool.
Prepare the bacon: Cook the bacon strips until crispy, then crumble them into small pieces and set aside.
In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper to make the dressing.
In a large, clear glass bowl or trifle dish, begin to layer the salad: Start with the romaine lettuce as the base, followed by a layer of cherry tomatoes, diced cucumber, red bell peppers, thawed peas, and sliced red onion.
Spread the dressing evenly over the top layer of vegetables. Use the back of a spoon to smooth it out so the dressing forms a sealed layer.
Sprinkle the shredded cheddar cheese over the dressing, followed by the crumbled bacon.
For an optional garnish, sprinkle chopped fresh parsley on top for a pop of color.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Serve chilled. Use a large serving spoon to scoop down through all the layers when serving to ensure each portion gets a mix of every ingredient.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 43.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1186 mg | 91% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2585 mg | 55% | |
*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.
