Best 3 Layered Green Salad Recipes

Are you looking for a delightful layered green salad recipe that will impress your friends and family? Whether you are hosting a special occasion or just want to enjoy a healthy and flavorful meal, this article will present you with a collection of the best layered green salad recipes that cater to different tastes and preferences. From classic combinations to unique and inventive variations, we have gathered a selection of recipes that are sure to satisfy your culinary desires. So, get ready to embark on a culinary journey and discover the perfect layered green salad recipe that will elevate your dining experience to new heights.

Here are our top 3 tried and tested recipes!

LAYERED BACON AND SWISS GREEN SALAD RECIPE

Layered Bacon and Swiss Green Salad Recipe image

Provided by Camille

Yield 8

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise
1 Tablespoon sugar
Salt and Pepper, to taste
6 cups shredded Romaine lettuce (divided)
1 red onion (thinly sliced)
1 (10 ounce) package frozen peas (thawed)
1 (8 ounce) package block Swiss cheese (cubed)
1/2 pound bacon (cooked and crumbled)

Steps:

In a small bowl, mix together the mayonnaise, sugar, salt and pepper.
In a large salad bowl, layer half of the lettuce, half of the mayonnaise mixture, half of the onions, half of the peas, and half of the cheese.
Repeat the layers again.
Cover and place in the fridge for at least an hour before serving.
Right before it's time to serve, add the bacon and toss, coating most of the greens and other ingredients with the dressing.

LAYERED RICE SALAD WITH RED AND GREEN SALSAS

Layered Rice Salad with Red and Green Salsas image

Categories Salad Bean Rice Side Picnic Basil Bell Pepper Chill Sour Cream Bon Appétit Sugar Conscious

Yield Serves 12

Number Of Ingredients 24

Ingredients

Rice
5 1/2 cups water
1 tablespoon plus 1 teaspoon olive oil
1 1/2 teaspoons salt
2 cups long-grain white rice
Green salsa
9 tomatillos,* husked, coarsely chopped
1 1/2 cups chopped green bell peppers
3/4 cup chopped green onions (dark green parts only)
1/2 cup chopped fresh basil
2 tablespoons olive oil
Beans
2 15-ounce cans black beans, drained, rinsed
2 teaspoons ground coriander
1 teaspoon onion salt
Red salsa
1 cup purchased medium-hot red salsa
2 cups chopped red bell peppers
1/2 cup chopped red onion
1/3 cup chopped fresh parsley
1 tablespoon olive oil
1 cup sour cream
3 tablespoons thinly sliced fresh basil
*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Steps:

For rice:
Combine water, olive oil and salt in large saucepan. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice with fork. Transfer to baking sheet and cool completely. Season to taste with salt and pepper.
For green salsa:
Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper.
For beans:
Mix beans, coriander and onion salt in medium bowl.
For red salsa:
Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl. Season to taste with salt and pepper.
Spoon 2 cups rice into 4-quart clear glass bowl. Spoon green salsa evenly over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours. Sprinkle with basil.

LAYERED GREEN SALAD

LAYERED GREEN SALAD image

Categories Salad Side No-Cook Christmas Easter Thanksgiving Lettuce

Yield 12 servings

Number Of Ingredients 16

Ingredients

For the bottom layers:
1 bag of baby spinach leaves
1 bag of chopped escarole or iceberg lettuce
4 scallions, chopped
1 can sliced water chestnuts
1/2 box white mushrooms, sliced
2 hard boiled eggs, sliced
10 slices of crisp bacon, broken into pieces
1/2 cup Craisins
For the top layers:
1 bag of frozen baby peas, thawed
Hidden Valley Ranch dressing, made fresh from packet
For the dressing:
1 packet Hidden Valley Ranch powder
1 cup milk
1 cup mayonnaise

Steps:

Prepare dressing in advance, so that it has time to thicken. Assemble bottom layers - use half of each bottom-layer ingredient to create first 8 layers. Repeat with remaining bottom-layer ingredients. Press down layers as you go, so that the salad holds together tightly. For top layers - spread peas over the top of the salad, then spoon Hidden Valley Ranch dressing over the top.

Tips:

Use a variety of lettuces and greens to add texture and flavor to your salad. Some good options include romaine lettuce, spinach, arugula, and radicchio.
Wash your greens thoroughly before using them. This will help to remove any dirt or debris.
Dry your greens thoroughly before assembling your salad. This will help to prevent the salad from becoming watery.
Use a light hand when dressing your salad. Too much dressing can overwhelm the flavors of the greens and other ingredients.
Add some protein to your salad to make it a more complete meal. Some good options include grilled chicken, shrimp, tofu, or beans.
Top your salad with some crunchy toppings, such as nuts, seeds, or croutons. This will add texture and flavor to the salad.
Serve your salad immediately after assembling it. This will help to prevent the salad from wilting.

Conclusion:

Layered green salads are a refreshing and healthy way to enjoy your vegetables. They are also very versatile, so you can easily customize them to your own liking. With a little planning, you can create a layered green salad that is both beautiful and delicious.