Best 4 Layered Vegetable Salad Recipes

Layered vegetable salad is a colorful and flavorful dish that is perfect for any occasion. It is made with layers of fresh vegetables, such as tomatoes, cucumbers, onions, and bell peppers, and is often dressed with a vinaigrette or mayonnaise-based dressing. Layered vegetable salad is a great way to get your daily dose of fruits and vegetables, and it is also a delicious and refreshing side dish or main course. Whether you are looking for a light and healthy lunch or a festive dish to serve at your next party, layered vegetable salad is a great option.

Here are our top 4 tried and tested recipes!

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.

SKINNY LAYERED VEGETABLE SALAD

Skinny Layered Vegetable Salad image

65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat-enjoy!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 10

Number Of Ingredients 15

Ingredients

6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

Steps:

Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

SKINNY BRIDE'S GUIDE TO LAYERED VEGETABLE SALAD

Skinny Bride's Guide to Layered Vegetable Salad image

Salad should be good for you right? Not always. Sometimes salads can have more calories than that burger you wanted in the first place. It is all about what and how much you put on it -- especially if it is going to be a meal!

Provided by SarahBeth

Categories < 30 Mins

Time 20m

Yield 10 cups of salad, 10 serving(s)

Number Of Ingredients 15

Ingredients

6 cups torn mixed salad greens
2 cups small broccoli florets
1 cup shredded carrot
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalk celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons fresh basil, finely chopped or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese (2 oz)

Steps:

Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens.
In small bowl, mix all dressing ingredients except cheese until well blended.
Spoon dressing over salad; sprinkle with cheese.
Toss salad to coat.

CREAMY LAYERED VEGETABLE SALAD

Creamy Layered Vegetable Salad image

Here's a meal-in-a-bowl for a crowd - layered greens, pepperoni, veggies and a creamy Parmesan dressing!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 2h20m

Yield 12

Number Of Ingredients 8

Ingredients

1 bag (16 ounces) iceberg lettuce salad mix
1 package (3 1/2 ounces) sliced pepperoni, chopped (3/4 cup)
1 medium head cauliflower (2 pounds), separated into florets (6 cups)
1/2 cup chopped red onion
2 cups seasoned croutons
2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar

Steps:

In large glass bowl, layer lettuce, pepperoni, cauliflower and onion.
Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours.
Just before serving, sprinkle with croutons; toss.

Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 30 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg

Tips:

Choose fresh, seasonal vegetables:
- Fresh vegetables are more flavorful and nutritious.
- Seasonal vegetables are more affordable and readily available.
Use a variety of vegetables:
- This will add color, flavor, and texture to your salad.
- Some good vegetables to use include tomatoes, cucumbers, onions, bell peppers, and carrots.
Slice the vegetables thinly:
- This will help them cook evenly.
- If you're using a mandoline, be careful not to slice yourself.
Layer the vegetables in a baking dish:
- Start with a layer of potatoes, then add the other vegetables in whatever order you like.
- Season each layer with salt, pepper, and herbs.
Bake the salad until the vegetables are tender:
- This will usually take about 30 minutes.
- Check the salad occasionally to make sure it's not overcooking.
Serve the salad warm or at room temperature:
- This salad is best served warm or at room temperature.
- It can be served as a main course or a side dish.

Conclusion:

Layered vegetable salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With a variety of vegetables to choose from, you can create a salad that is both colorful and flavorful. Whether you serve it warm or at room temperature, this salad is sure to be a hit.

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