Layered salad recipes and ideas for your daily and festive menu

Layered salad recipes combine fruits, vegetables, meat, poultry, fish and seafood, pasta, greens, nuts, eggs, etc. Typically, these dishes are served with a dressing, many of which are mayonnaise based. These dishes are not only delicious but they can be a spectacular decoration at any table. The main principle of layered salads is that ingredients are arranged in layers. As far as ingredients are concerned, the only limit is your fantasy. The important thing is the right combination of colors and tastes. Layered salads are prepared in a glass bowl so that each individual layer is visible.

Layered salad recipes – how to combine the ingredients

Layered salad recipes can be divided in three large groups – recipes with fresh ingredients, salads with cooked ingredients and the third group includes recipes with both fresh and pre-cooked ingredients. It is essential to choose the ingredients in such a way so that their taste combines. That is why most of the salads are not served at the table immediately after preparation. They are prepared in advance and kept is a cool place for a while.

Even the simplest layered salad looks festive and people love these recipes not only for the fabulous look but for the wonderful combination of products and rich taste. Layering the ingredients in the salad allows you to keep the original taste and even the flavor of the products and feel the pleasure of the combined tastes and flavors while eating.

Healthy layered salad recipe

Ingredients:

• 4 cups iceberg lettuce, shredded
•  250 g mushrooms, thinly sliced
• 2 cups (260g) frozen green peas, thawed
• 3 green onions, thinly sliced
• 2 hard-boiled eggs, thinly sliced
• 1 cup mayonnaise
• 2 tbs sour cream
• 1 tbs lemon juice
• 2 tsp Dijon mustard
• 90 g Parmesan cheese (or cheese of your choice), grated
• 1 medium tomato, chopped
• ¼ cup fresh flat-leaf parsley, chopped
• Salt and pepper, to taste

 Instructions:

• Arrange layers of lettuce, mushrooms, peas, onion and eggs in a large bowl.
•  In a bowl mix mayonnaise, sour cream, juice and mustard and whisk until combined. Season with salt and freshly ground black pepper.
•  Pour dressing over salad and refrigerate for 2 hours.
•  Sprinkle salad with cheese, tomato and parsley before serving.

Quick and easy layered salad

Ingredients, serves 12:

• 4 cups mixed salad greens
•  2 tomatoes (about 2 cups), chopped
• 8 ounces Cheddar cheese, shredded
• 1 cup frozen peas, thawed
• 3 hard boiled eggs, sliced
• 2 cups cubed cooked ham or turkey
• 1/2 cup chopped red onion
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 teaspoon dill
• 1/2 teaspoon mustard

Instructions:

• Arrange a layer of salad greens in the bottom of a large serving bowl.
•  Add layers of tomatoes, 1 cup of cheese, peas, eggs, ham and onion.
• In a bowl mix mayonnaise, sour cream, dill and mustard. Whisk until well blended and spread evenly over the salad.
• Refrigerate for at least 1 hour or overnight.
• Sprinkle with remaining 1 cup cheese before serving.

Mimosa salad recipe

Ingredients, serves 4:

• 3/4 cup canned tuna
•  1 large potato
• 1 large carrot
• 2 hard boiled eggs

For dressing:

• 1 cup sour cream
•  1 hard boiled egg yolk
• 2 tsp olive oil
• 1 tsp sugar
• 1 tsp lemon juice
• 1 tsp mustard
• Salt and pepper, to taste
• Fresh dill, for decoration

Instructions:

• In a bowl mash the egg yolk with a fork, add all the other ingredients and mix until combined. Put the dressing in a piping bag and set aside.
•  Boil potato and carrot in salted water until soft when pressing with a fork. When cool enough to handle, peel the skin off and set aside.
• Hard boil the eggs, peel, separate egg yolk and white by cutting in half and set aside.
• Drain the tuna and mash it with a fork.
• In a large transparent bowl arrange the tuna.
• Spread evenly a thin layer of dressing over the tuna.
• Grate the potatoes on top of the tuna layer and slightly press with a spoon. Then add dressing again and spread evenly.
• Grate the cooked carrot on top of potato layer evenly and add dressing as done above.
• Add grated egg whites on top of carrots and spread dressing.
• Finally grate the egg yolks on top of the layered salad.
• Refrigerate for at least one hour at least.
• Decorate with dill leaves before serving.

 Layered chicken taco salad

Ingredients:

For Tex Mex salad dressing:

• 8 ounces sour cream
•  3 tablespoons mayonnaise
• 2 teaspoons lime juice
• 1/4 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 cup chunky salsa
• 1/4 cup cilantro
• 1 tablespoon garlic, minced
• Salt and pepper to taste

For the salad:

• 2 cans black beans drained and rinsed
•  2 cans corn, drained and rinsed
• 4 cups chopped cooked chicken
• 2 cups lettuce, iceberg or cabbage, shredded
• 1 cup red onion, diced
• 2 cups tomatoes, chopped
• 2 cups tortilla chips, crushed
• 2 cups Mexican cheese
• Slices of jalapeno for decoration

Instructions:

• In a bowl or a blender, combine the sour cream, mayonnaise, lime juice, cumin, chili powder, salsa, and cilantro. Whisk or process until smooth and well-blended and set aside.
•  In a large bowl arrange the ingredients in separate layers.
• Cover and keep in refrigerator.
• Add the dressing on top before serving.

Layered Cobb salad

Ingredients, serves 6 to 8:

For the vinaigrette:

• 1/3 cup red wine vinegar
•  1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup olive oil

For the salad:

• 1 small bunch green leaf lettuce
•  1 small bunch red leaf lettuce
• 2 medium tomatoes, diced
• 12 ounces bacon, cooked and crumbled
• 3 cooked boneless, skinless chicken breasts, diced
• 4 hard-boiled eggs, sliced crosswise
• 3 medium avocados, diced
• 1 cup crumbled blue cheese
• 1/4 cup finely chopped fresh chives

Instructions:

• In a bowl mix and whisk the vinegar, mustard, garlic, salt, and pepper together. Slowly add the oil and whisk until emulsified.
•  Place the lettuces in the bottom of a large bowl. Arrange tomatoes, bacon, chicken, eggs, avocados, and blue cheese on top of the lettuce.
• Sprinkle the chives and drizzle with the vinaigrette.

Layered pasta salad recipe

Ingredients, serves 10:

• 3 cups cooked pasta.
•  1 red onion, sliced
• 1 10 oz. package of green peas, thawed, briefly steamed and drained
• 6-8 oz. smoked ham, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• ½ cup mayonnaise
• ½ cup ranch dressing
• 2 cups shredded cheese
• 6 slices bacon, crumbled
• 2 cups grape or cherry tomatoes, halved

Instructions:

• Cook pasta according to package directions, rinse, and toss with one tablespoon of olive oil, set aside.
•  Mix mayonnaise and ranch dressing.
• In a large bowl arrange pasta, onion, peas, ham, pepper, shredded cheese and tomatoes.
• Refrigerate for at least one hour.
• Add the dressing before serving.

Layered vegetable salad

Ingredients, serves 8:

For the Salad:

• 2 heads Romaine lettuce or other greens
•  1/2 small head red cabbage, shredded
• 1 1/2 cups sliced or chopped celery
• 1 yellow pepper, diced
• 1 orange pepper, diced
• 2 cups cherry or grape tomatoes, sliced
• 6 ounces fresh mushrooms, sliced
• 1/2 red onion, sliced
• 6 scallions, diced plus more for topping
• 1 cup frozen peas, thawed
• 1 cup shredded cheddar cheese

For the dressing:

• 2 cups mayonnaise
•  Zest of one lemon
• 2 tablespoons fresh lemon juice

Instructions:

• Mix all dressing ingredients in a small bowl and set aside.
•  In a deep glass bowl arrange all the vegetables in layers, starting with the lettuce. Cover with a lid or plastic wrap and refrigerate up to 8 hours.
• Spread the dressing over the salad. Sprinkle with cheese and additional scallions for garnish.

Layered crunchy noodle salad

Ingredients:

• 1/2 Chinese cabbage, finely shredded
•  2 carrots, peeled, cut into long thin strips
• 100 g snow peas, thinly sliced lengthways
• 3 radishes, thinly sliced
• 2 cucumbers, peeled into ribbons
• 100 g crunchy or fried noodles
• 3 green shallots, trimmed, thinly sliced

For the dressing:

• 1 cup mayonnaise
•  2 tablespoons rice wine vinegar
• 2 teaspoons hot English mustard
• 1/2 teaspoon sesame oil

Instructions:

• In a bowl mix all the ingredients for the dressing and whisk to combine. Cover and set aside.
•  Layer the cabbage, carrot and snow peas in a large bowl. Drizzle with the dressing. Top with radish and cucumber. Sprinkle with crunchy noodles and shallots.

Layered Mexican dip salad

Ingredients:

• 1 lb ground beef sirloin
•  1 oz Taco Seasoning mix
•  1 cup water
•  10 cups torn lettuce
•  1 1/2 cups black olives, sliced
•  1 lb grape or cherry tomatoes, halved
•  2 cups orange, red, or yellow peppers, diced
•  1 can black beans, rinsed and drained
•  2 cups cheddar cheese, shredded
•  2 cups tortilla chips
•  1 cup sour cream
•  Salt and pepper

Instructions:

• Season ground beef with salt and pepper. Cook in skillet over medium high heat until well browned. Add taco seasoning and water. Bring to a boil and then reduce heat to medium-low. Let simmer until liquid evaporates.
•  In a large bowl arrange two thirds of the torn lettuce at the bottom. Add sliced olives and two thirds of the halved tomatoes. Top with remaining lettuce.
• Add the chopped peppers, black beans and shredded cheese.
• Arrange tortilla chips around the top edge of the bowl, break remaining chips into small pieces and sprinkle over the salad.
• Top with hot taco meat.
• Garnish with sour cream, plus additional cheese and tomatoes.

Layered quinoa salad

Ingredients, serves 6:

• 1 cup quinoa
•  3 cups grated carrot
• 1 small red onion, chopped
• 4 grilled chicken breasts, chopped
• 2 small cucumbers, chopped
• 2 yellow peppers, chopped
• 2 cups cherry or grape tomatoes, halved
• 1/4 cup chopped mint
• 1/4 cup parsley
• 4 cups baby arugula

For tahini dressing:

• 1/4 cup tahini paste
•  1/4 cup apple cider vinegar
• juice of 1 lemon
• 1/2 cup extra virgin olive oil
• 1 tbsp. chopped mint
• 1 garlic clove, minced
• 1/2 tsp cumin
• cayenne pepper, to taste
• Salt and freshly ground pepper, to taste

Instructions:

• Rinse quinoa and add it to 2 cups of boiling water. Reduce heat to low, cover and simmer for about 15 minutes. Let cool.
•  In large glass bowl, layer quinoa, carrot, onion, chicken, cucumber, yellow peppers, tomatoes, herbs and arugula.
• Add tahini paste, cider vinegar and lemon juice to a bowl. Mix and whisk in olive oil. Add mint, garlic, cumin, cayenne, and salt and pepper. Stir to combine. Taste and adjust for seasoning.
• Drizzle dressing on top of the salad before serving.

Layered Greek salad

Ingredients, serves 4:

• 4 cups chopped romaine lettuce
•  1/2 cup red onion, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, cut in half
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions:

• Place romaine lettuce at the bottom of a large glass bowl. Layer onion, cucumber, tomatoes, olives, and feta cheese.
• In a small bowl, whisk oil, vinegar, lemon juice, oregano, garlic powder, and salt. Pour the dressing over the salad and serve immediately.

Layered chickpea salad recipe

Ingredients, serves 8-10

For the salad:

• 3 cups cooked or canned chickpeas, drained and rinsed
•  1 medium cucumber, peeled and diced
• 1 cup kalamata olives, sliced
• 2 cups grape tomatoes, halved
• 1 medium roasted red pepper, skin removed and diced
• ¼ cup diced red onion
• 1 cup feta cheese, crumbled

For vinaigrette:

• 6 Tbsp. extra virgin olive oil
• 4 tbsp. red or white wine vinegar
• ¼ cup finely chopped fresh oregano
• pinch of sugar
• salt and pepper, to taste

Instructions:

• Combine vinegar, pinch of sugar and a little salt and pepper in a jar with a tight fitting lid. Shake until salt and sugar are dissolved. Add the olive oil and oregano and shake until combined. Keep the vinaigrette in a refrigerator until ready to serve
• In a glass bowl, layer chickpeas, cucumber, kalamata olives, tomatoes, roasted red pepper, red onion and feta cheese. Cover and chill until ready to serve.
• Pour dressing over the salad just before serving.

Layered rainbow salad

Ingredients, serves 8:

For the Salad:

• 3 heads of romaine lettuce
•  1 yellow bell pepper
• 3 large carrots
• 1 red bell pepper
• 2 bunches of radishes
• 1 cup of purple cabbage
• 1 cup of green peas

For the dressing:

• 1 fresh lemon, juiced
•  ¾ cup of olive oil
• ¼ cup of apple cider vinegar
• 1 tablespoon of honey
• 1 tablespoon of mustard
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder

Instructions:

• Wash, chop or slice all ingredients.
• Arrange purple cabbage, lettuce, green peas, yellow pepper, carrots, red pepper and radishes in a large transparent bowl.
• In a bowl mix the dressing ingredients and whisk until combined. Spread over the salad and serve.

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