Best 7 Layered Fruit And Vegetable Salad Recipes

Welcome to the delectable world of layered fruit and vegetable salads. Picture an explosion of colors and textures where crisp apples meet juicy strawberries, crunchy carrots embrace sweet bell peppers, and tangy oranges harmonize with earthy beets. These salads offer a feast for the eyes and the palate, turning your next meal into a celebration. Whether you prefer a light and refreshing summer salad or a hearty and satisfying winter dish, there's a layered fruit and vegetable salad recipe out there to tantalize your taste buds. So, let's embark on a culinary journey and unveil the secrets to crafting the most delightful and visually stunning layered fruit and vegetable salad.

Check out the recipes below so you can choose the best recipe for yourself!

LAYERED YOGURT FRUIT SALAD

Layered Yogurt Fruit Salad image

It's sheer bliss - lots of fresh fruit topped with creamy yogurt.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted

Steps:

Mix yogurt and orange juice; set aside.
In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg

LAYERED FRUIT AND ARUGULA SALAD

Layered Fruit and Arugula Salad image

This flavor-filled version of layered fruit salad tastes delicious, and it's so beautiful, you can skip the flowers for your next gathering--just use this as your centerpiece!

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

4 cups red grapes
1/2 cup honey
1/4 cup sherry vinegar
1/2 cup olive oil
1/2 teaspoon salt
4 cups packed arugula (5-oz package)
2 firm-ripe pears
6 oz chèvre (goat) cheese, crumbled (1 1/2 cups)
1 cup dried cherries
1/2 cup peeled toasted hazelnuts

Steps:

Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, toss grapes and honey. Arrange on cookie sheet. Roast 20 to 30 minutes, stirring once, until grapes burst and begin to caramelize.
Meanwhile, in large bowl, beat sherry vinegar, olive oil and salt with whisk. Set aside.
Add grapes and any syrup remaining on cookie sheet to vinegar mixture; stir. Cool completely.
Layer as follows. Using slotted spoon, carefully transfer grapes to 3-quart trifle dish or bowl. Place arugula on top of grapes, mounding in center.
Core and thinly slice pears; add them to vinegar mixture, and toss to coat. Using slotted spoon, transfer pears to bowl, spreading them evenly on top of arugula. Discard any remaining liquid. Place chèvre evenly on top of pears; scatter cherries and hazelnuts on top.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 49 g, TransFat 0 g

LAYERED VEGETABLE SALAD

Layered Vegetable Salad image

A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!

Provided by Cindi M Bauer

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 head lettuce, torn into bite size pieces
1/3-1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped red bell pepper (Can substitute using green, orange or yellow peppers)
1 (9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling
1 -1 1/4 cup salad dressing
2 tablespoons sugar
1 cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture)
1 (8 ounce) package shredded medium cheddar or 1 (8 ounce) package sharp cheddar cheese
10 slices bacon, cooked and crumbled

Steps:

In a large bowl, layer salad with vegetables and ingredients in order given.
Chill 30 minutes to 1 hour.
This salad is best eaten, shortly after being made.
Serves 8.
Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

LAYERED FRUIT AND VEGETABLE SALAD

Layered Fruit and Vegetable Salad image

Sweet red grapes, tart apples and tangy feta cheese help make this crowd-pleasing layered salad as flavorful as it is beautiful.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 10 servings, 1 cup each

Number Of Ingredients 8

Ingredients

6 cups chopped romaine lettuce
1 lb. seedless red grapes, halved
4 stalks celery, chopped
1/2 cup MIRACLE WHIP Dressing
1/2 cup KRAFT Buttermilk Ranch Dressing
2 Granny Smith apples, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
1 cup chopped PLANTERS Pecans, toasted

Steps:

Layer lettuce, grapes and celery in large bowl.
Mix dressings; toss with apples. Spoon over celery layer; spread over salad to seal. Refrigerate several hours.
Top with cheese and nuts before serving.

Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

LAYERED CHEDDAR-FRUIT SALAD

Layered Cheddar-Fruit Salad image

Everyone loves those layered salads; here's a fruit one! My personal preference is that this salad be served well-chilled so I make sure all fruit is chilled when I assemble it. Then it can then be served right away.

Provided by CHRISTYJ

Categories Salad Fruit Salad Recipes Strawberry Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup mayonnaise
½ cup sour cream
1 tablespoon honey
1 ½ cups shredded Cheddar cheese, divided
4 cups shredded lettuce
3 cups fresh peaches - peeled, pitted, and sliced
3 cups sliced fresh strawberries
3 cups seedless grapes

Steps:

In a small bowl whisk the mayonnaise, sour cream and honey together.
In a large bowl toss 1 cup of the cheese with the lettuce.
In a 2 1/2 quart glass bowl, layer half of the lettuce mixture, peaches, remaining lettuce mixture, strawberries, grapes and remaining cheese. Spread mayonnaise mixture over the top or serve on the side. Chill well before serving.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 30.2 g, Cholesterol 45.1 mg, Fat 28.7 g, Fiber 2.9 g, Protein 9.2 g, SaturatedFat 10.8 g, Sodium 298.5 mg, Sugar 25.3 g

LAYERED FRUIT SALAD

Layered Fruit Salad image

Make and share this Layered Fruit Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Pineapple

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup orange juice
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon orange zest
1/2 teaspoon grated lemon, rind of
1 cinnamon stick
2 cups pineapple chunks
1 cup red seedless grapes
2 medium bananas, sliced
2 medium oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
1 pint strawberry, sliced
2 kiwi fruits, peeled and sliced

Steps:

In a medium saucepan, combine the first six ingredients; bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes.
Remove from the heat; cool completely.
Layer fruit in a glass serving bowl.
Remove cinnamon stick from the sauce; pour sauce over fruit.
Cover and chill for several hours.

EASY LAYERED FRUIT SALAD

Easy Layered Fruit Salad image

To dress up a fresh fruit salad, Linda Cowan tops it with a sweet creamy concoction. "The original recipe called for heavy whipping cream, but I lightened it up a little," she details from Fayette, Alabama. "Served in a cut-glass bowl, this salad looks elegant on any table. It's quick and easy to make but looks like you fussed."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

2 cups sliced fresh peaches
2 cups fresh blueberries
2 cups sliced fresh strawberries
2 cups halved green grapes
1 package (8 ounces) reduced-fat cream cheese
1/2 cup confectioners' sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped pecans

Steps:

In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

Nutrition Facts : Calories 206 calories, Fat 9g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose ripe and fresh fruits and vegetables: This will ensure that your salad is flavorful and nutritious.
Cut the fruits and vegetables into uniform pieces: This will help them cook evenly.
Layer the fruits and vegetables in a clear glass bowl: This will make the salad look more appealing.
Drizzle the salad with a light vinaigrette dressing: This will help to enhance the flavors of the fruits and vegetables.
Chill the salad for at least 30 minutes before serving: This will help the flavors to develop.

Conclusion:

A layered fruit and vegetable salad is a refreshing and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a light and healthy meal, give this layered fruit and vegetable salad a try!