Best 6 Mini Layered Salad Recipes

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If you're looking for a fun and easy recipe to brighten up your next gathering or potluck, look no further than mini layered salads. These individual-sized salads are not only visually appealing but also incredibly delicious and customizable. With layers of fresh vegetables, flavorful dressings, and crunchy toppings, these salads offer a delightful blend of flavors and textures that will impress your guests. They're also surprisingly easy to make, requiring just a few simple steps and some basic ingredients. So, let's dive into the world of mini layered salads and discover how to create these culinary masterpieces in your own kitchen.

Here are our top 6 tried and tested recipes!

MINI LAYERED SALAD



Mini Layered Salad image

"I received this recipe from my dear aunt 20 years ago," writes Carmen Edwards from Midland, Texas. "It's my very favorite make-ahead salad and I'm happy to share it."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 cups torn iceberg lettuce
2 tablespoons chopped red onion
2 tablespoons chopped green pepper
2 tablespoons sliced celery
2 tablespoons shredded carrot
1/4 cup frozen peas, thawed
1/4 cup mayonnaise
1 teaspoon ranch salad dressing mix
1/4 cup shredded cheddar cheese
1 bacon strip, cooked and crumbled

Steps:

  • Line a 3-cup serving dish with lettuce. Layer with the onion, green pepper, celery, carrot and peas. In a small bowl, combine the mayonnaise and ranch dressing mix; spread over the top. Sprinkle with cheese and bacon. Cover and refrigerate until chilled.

Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 612mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

LAYERED SALAD



Layered Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 15

2 heads iceberg lettuce, chopped
4 tomatoes, cut into wedges
8 ounces baby spinach
8 Perfect Hard Boiled Eggs, recipe follows, chopped
Salt and freshly ground black pepper
1 pound bacon, cooked and chopped
1 bunch green onions, thinly sliced
8 ounces grated sharp Cheddar
One 10-ounce bag frozen peas, partially thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 eggs

Steps:

  • For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
  • For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
  • Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
  • Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.

SEVEN LAYER SALAD



Seven Layer Salad image

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Provided by Leah Mae

Categories     Salad

Time 30m

Yield 12

Number Of Ingredients 9

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
  • In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
  • Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g

MINI 7 LAYER DIPS



Mini 7 Layer Dips image

Try this new twist on the traditional Seven Layer Dip: a new mini size!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 10

Number Of Ingredients 9

1 can (16 oz) Old El Paso™ refried beans
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 container (8 oz) sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 1/4 cups guacamole
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
1 cup shredded Cheddar or Colby-Monterey Jack cheese blend (4 oz)
1 cup shredded lettuce
2 tablespoons sliced ripe olives

Steps:

  • In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
  • Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.

Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 1 g, TransFat 0 g

MINI EIGHT-LAYER DIPS



Mini Eight-Layer Dips image

The best thing about this popular party dip? They're served in individual jars so you don't have to share! You can also make them ahead of time and keep them in the fridge. Serve with thin tortilla strip chips for easy dipping.

Provided by Kardea Brown

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

1 tablespoon canola oil
2 cloves garlic, minced
One 15.8-ounce can black-eyed peas, undrained
1/3 cup unsalted vegetable stock
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 small ripe avocados
Juice of 1/2 large lime (about 4 teaspoons)
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 teaspoons hot sauce
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 cup sour cream
1 cup fresh salsa
1 cup Mexican blend cheese
2 green onions, sliced
2 tomatoes, chopped
One 2.25-ounce can sliced ripe olives, drained
Tortilla strip chips, for dipping

Steps:

  • Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
  • Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
  • To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

SEVEN LAYER GREEN SALAD RECIPE



Seven Layer Green Salad Recipe image

This tasty, fresh salad is easy-to-make and so much easier to serve than your traditional seven layer salad!

Provided by Kristen Hills

Categories     Main Course     Salad     Side Dish

Time 10m

Number Of Ingredients 12

3 cups chopped lettuce ((iceberg or Romaine))
3 stalks celery (chopped)
salt and pepper (to taste)
8 ounces bacon ((cooked and crumbled))
5 eggs ((hardboiled and cooled))
1 cup cherry tomatoes (chopped)
6 green onions (sliced)
4 cups shredded cheddar cheese (divided)
10 ounces frozen peas (partially thawed)
¾ cup mayonnaise
¾ cup sour cream
salt and pepper (to taste)

Steps:

  • Chop or tear up lettuce and place in 9 x 13 dish
  • Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
  • Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
  • Crush bacon and add on top of eggs.
  • Add chopped tomatoes and green onions, then top with 2 cups cheese.
  • Pour on 10 ounces partially frozen peas. (I just let the frozen peas set out while I'm preparing this dish. The peas will thaw enough by the time it's time to eat.)
  • Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. Add salt and pepper to taste.
  • Sprinkle remaining cheese on top. (I used cheddar, but Parmesan would be delicious too!)

Nutrition Facts : Calories 523 kcal, Carbohydrate 9 g, Protein 17 g, Fat 47 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 163 mg, Sodium 501 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 23 g, ServingSize 1 serving

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
  • Layer the ingredients in a clear glass bowl or jar. This will allow you to see all of the beautiful colors and textures of the salad.
  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different flavors and combinations. There are no rules when it comes to layered salads, so have fun and see what you like.
  • Make ahead of time. Layered salads can be made up to 24 hours in advance, making them a great option for potlucks or parties.

Conclusion:

Mini layered salads are a delicious and easy way to enjoy a healthy meal. They are perfect for potlucks, parties, or a quick and easy lunch or dinner. With so many different variations to choose from, there is sure to be a mini layered salad that everyone will enjoy.

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