Layered Garden Salad Recipes

LAYERED GARDEN BEAN SALAD

Layered Garden Bean Salad image

For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. -Melissa Wharton, Cincinnati, Ohio

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 8

Ingredients

2 cups shredded romaine
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons chopped red onion
2 cups frozen corn, thawed
2 English cucumbers, chopped
4 medium tomatoes, chopped
1/2 cup reduced-fat ranch salad dressing
1 teaspoon cumin seeds

Steps:

In a 4-qt. glass bowl, layer the first 6 ingredients. In a small bowl, mix salad dressing and cumin seeds; drizzle over salad.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 180mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SUMMER GARDEN SALAD

Summer Garden Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon garlic powder
1 teaspoon white vinegar
Kosher salt and freshly ground black pepper
1 head green leaf lettuce, chopped
3 heirloom tomatoes, cut into wedges
4 mini cucumbers, cut into wedges
1 orange bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks

Steps:

For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin.
For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.

LAYERED GARDEN SALAD

Layered Garden Salad image

This is a luxurious take on the Garden Salad with a rich creamy sauce. I received this recipe through an Aunt and it is best prepared the night before serving

Provided by Cromer

Categories Greens

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 iceberg lettuce
9 ounces mushrooms
2 cups frozen peas
4 1/2 ounces cheddar cheese
2 hard-boiled eggs
1 cup mayonnaise
2 teaspoons French mustard
2 tablespoons sour cream
1 tablespoon lemon juice
6 spring onions
1 whole tomato
4 slices bacon
2 tablespoons parsley

Steps:

Coarsely shred lettuce, place in salad bowl. Sprinkle frozen peas over lettuce, add eggs (diced), finely sliced mushrooms and grated cheese.
Combine mayonnaise, mustard, sour cream, lemon and spring onions or finely sliced shallots.
Pour mayonnaise mix over lettuce and cover and refrigerate for a couple of hours or overnight.
Before serving fry bacon until crisp, sprinkle on salad mix top with tomato wedges and parsley (fresh or dried) before serving.

Nutrition Facts : Calories 404.2, Fat 30, SaturatedFat 9.8, Cholesterol 115.2, Sodium 623.7, Carbohydrate 21.6, Fiber 3.7, Sugar 7.8, Protein 14.3

SOUTHWEST LAYERED SALAD

Southwest Layered Salad image

This salad is very pretty when served in a large bowl, and is bursting with lots of fresh flavors. You can spice it up by substituting jalapeno peppers for the chile peppers. The dressing is fabulous for all types of salads.

Provided by Anne Z.

Categories Salad Vegetable Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 14

Ingredients

1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
1 cup buttermilk
1 cup fat-free plain yogurt
½ (1.25 ounce) package taco seasoning mix, or more to taste
8 cups torn romaine lettuce
2 roasted red peppers, diced
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can white corn, drained
¼ cup finely chopped sweet onion
1 (4 ounce) can diced green chile peppers
1 cup diced Roma tomatoes
½ cup shredded sharp Cheddar cheese
1 large avocado - peeled, pitted, and sliced
¼ cup chopped fresh cilantro

Steps:

Mix dressing mix, buttermilk, yogurt, and taco seasoning mix together in a mixing bowl.
Line a large serving bowl with the torn lettuce.
Mix roasted peppers, black beans, corn, onion, and green chiles together in a bowl. Spread mixture over the lettuce. Top with tomatoes; sprinkle with Cheddar cheese. Arrange avocado slices in an overlapping circle. Garnish with cilantro. Serve with dressing on the side.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 33.2 g, Cholesterol 10.9 mg, Fat 9.1 g, Fiber 8.4 g, Protein 11.1 g, SaturatedFat 2.9 g, Sodium 1213.2 mg, Sugar 8.3 g

LAYERED GARDEN SALAD

Layered Garden Salad image

Number Of Ingredients 12

Ingredients

2 cups Romaine lettuce
3/4 cup spinach fresh, rinsed and stemmed
1/4 cup onion chopped
1/4 pound mushrooms fresh, thinly sliced
1/2 cup celery thinly sliced
1/2 cup peas
1 teaspoon salt and freshly ground pepper, to taste
1/2 cup mayonnaise real
1 1/2 teaspoons lemon juice fresh
1/2 teaspoon dill weed dried weed, crushed
6 drops hot pepper sauce, to taste
1/4 pound bacon cut in 1/2 " pieces, fried crisp and drained

Steps:

1. Tear romaine and spinach into bite-size pieces. In a 2-quart glass bowl layer lettuce, spinach, onion, mushrooms, celery and peas very lightly sprinkle with salt and pepper.2. In a small bowl blend mayonnaise, lemon juice, dill and hot pepper sauce. Spoon over peas cover with plastic wrap and chill overnight.3. To serve, sprinkle with bacon.

Nutrition Facts : Nutritional Facts Serves

LAYERED GARDEN PASTA SALAD

Layered Garden Pasta Salad image

Make and share this Layered Garden Pasta Salad recipe from Food.com.

Provided by Fluffy

Categories Pasta Shells

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 ounce) package shell macaroni
1/2 cup sliced green onion
1/4 cup bacon bits
1 cup mayonnaise
1/4 cup lemon juice
3 tablespoons parmesan cheese
1 teaspoon sugar
1/2 teaspoon garlic powder
4 cups shredded lettuce
1 medium cucumber, sliced
1 cup cauliflower floret
1 cup broccoli, pieces
2 medium tomatoes, cut in wedges

Steps:

Cook macaroni as pkg directs.
Drain and rinse with cold water.
Stir together macaroni onions and 2 tablespoons bacon bits.
Mix the mayo lemon juice cheese sugar garlic powder in a large bowl.
Layer the lettuce macaroni mixture cucumber caulifower broccoli and tomato in large serving bowl.
Pour dressing evenly over top.
Cover Refrigerate at least 2 hours.
Sprinkle with 2 tbsp bacon just before serving.

Nutrition Facts : Calories 260.2, Fat 14.4, SaturatedFat 2.5, Cholesterol 12.4, Sodium 338.4, Carbohydrate 29.6, Fiber 2.8, Sugar 6.7, Protein 5.5

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