Layered Salad
Recipe: #12613
May 22, 2014
Categories: Salads, Vegetable Salad, Side Dishes, One-Pot Meal, Baby Shower Brunch, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, Fresh Tomatoes, more
"This is from the Pioneer Woman's site, I made it and brought it to a barbecue get together. You can change the ingredients to what you like but I made it using the ingredients but I did change some amounts, it was a very huge hit! You can make this hours before you want to serve it. This is best if you layer it in a glass trifle bowl so the layers will show"
Original is 10-12 servings
Ingredients
- SALAD
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- FOR THE DRESSING
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Nutritional
- Serving Size: 1 (399.4 g)
- Calories 481
- Total Fat - 31.7 g
- Saturated Fat - 11.7 g
- Cholesterol - 236.3 mg
- Sodium - 1149.5 mg
- Total Carbohydrate - 16.3 g
- Dietary Fiber - 3.6 g
- Sugars - 7.3 g
- Protein - 33 g
- Calcium - 314.2 mg
- Iron - 3.2 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a clear glass bowl, layer salad ingredients in the order they appear above, starting with the lettuce on the bottom, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
Step 2
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.
Step 3
Step 4
Cover and refrigerate for up to 8 hours. Toss just before serving.
Tips
No special items needed.
0 Reviews
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