Layered Vegetable Salad
This vibrant Layered Vegetable Salad is a show-stopping dish that doubles as a feast for the eyes and the taste buds. Perfect for potlucks, picnics, or family dinners, this recipe features colorful layers of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, sweet red bell peppers, grated carrots, and tender green peas, all beautifully assembled in a glass bowl to showcase its rainbow hues. Topped with a creamy homemade dressing made from mayonnaise, sour cream, and a hint of sugar for balance, the salad is finished with sharp cheddar cheese, fresh scallions, and optional crumbled bacon for a savory twist. Quick to prepare and best when chilled to let the flavors meld, this easy, no-cook recipe is an ideal combination of fresh vegetables and rich toppings, making it both nutritious and indulgent. Whether you’re searching for a make-ahead salad, an eye-catching side dish, or a way to elevate simple ingredients, this Layered Vegetable Salad is guaranteed to impress!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 1 Red bell pepper
- 2 medium Carrots
- 1 cup Frozen green peas
- 1 cup Cheddar cheese, shredded
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 Scallions (green onions), sliced
- 0.5 cup Cooked bacon, crumbled (optional)
Instructions
Prepare the romaine lettuce by washing, drying, and chopping it into bite-sized pieces. Place it as the first layer in a large clear bowl or trifle dish.
Halve the cherry tomatoes and layer them on top of the lettuce.
Peel and slice the cucumber into thin rounds, then add them as the next layer.
Dice the red bell pepper and sprinkle it evenly over the cucumber layer.
Peel and grate the carrots, then add them as a bright orange layer on top.
Thaw the frozen green peas by rinsing them under warm water, then pat dry and spread them evenly over the carrots.
In a small bowl, prepare the dressing by mixing the mayonnaise, sour cream, sugar, salt, and black pepper until smooth and creamy.
Spread the dressing evenly over the topmost layer of vegetables, ensuring it covers the entire surface to seal in the layers below.
Sprinkle the shredded cheddar cheese over the dressing layer.
Add a garnish of sliced scallions (green onions) and crumbled cooked bacon (if using) on top for extra flavor and texture.
Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours for the flavors to meld together.
When ready to serve, use a long spoon to scoop down through all the layers so that each serving gets a mix of everything. Enjoy!
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.9 g | 359% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 45.2 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1199 mg | 92% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3041 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.
