Best Simple Layered Salad Recipes

SIMPLE LAYERED SPINACH SALAD

Simple Layered Spinach Salad image

I'm always on the lookout for new spinach salads, and I particularly like this one. It can be prepared ahead of time and it travels well, too!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 to 3/4 pound fresh spinach
1/2 medium cucumber, thinly sliced
1/2 cup thinly sliced radishes
1/4 cup thinly sliced green onion
2 hard-boiled large eggs, sliced
3/4 cup Ranch-style salad dressing
5 slices bacon, crisply fried and crumbled
1/2 cup Spanish peanuts

Steps:

Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts.

Nutrition Facts :

SIMPLE LAYERED FIESTA SALAD

Simple Layered Fiesta Salad image

Beat the clock with this simple, yet filling, layered salad that turns any occasion into a veritable fiesta.

Provided by My Food and Family

Categories Side Dish Recipes

Time 10m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

Ingredients

6 cups loosely packed torn romaine lettuce
1 can (15.5 oz.) black beans, rinsed
1 cup frozen corn, thawed, drained
1-1/2 cups chopped cooked chicken
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Buttermilk Ranch Dressing
1 cup broken tortilla chips

Steps:

Layer all ingredients except dressing and chips in large bowl.
Drizzle dressing over salad; top with chips.

Nutrition Facts : Calories 510, Fat 27 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 890 mg, Carbohydrate 37 g, Fiber 9 g, Sugar 5 g, Protein 31 g

BETTER CHOICE SIMPLE LAYERED FIESTA SALAD

Better Choice Simple Layered Fiesta Salad image

Layers of beans, corn, chicken, salsa and cheese are heaped on a bed of lettuce and sprinkled with tortilla chips in this festive Southwest-style salad.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings, 2 cups each

Number Of Ingredients 8

Ingredients

6 cups loosely packed torn romaine lettuce
1 can (15 oz.) black beans, rinsed
1 cup frozen corn, thawed, drained
1-1/2 cups chopped cooked chicken
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
1/2 cup KRAFT Lite Ranch Dressing
1 cup broken baked tortilla chips

Steps:

Place lettuce in clear serving bowl or on platter.
Cover with layers of beans, corn, chicken, salsa and cheese.
Drizzle with dressing; sprinkle with chips.

Nutrition Facts : Calories 430, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 32 g

SIMPLE LAYERED SALAD

Simple Layered Salad image

My husband used to have a restaurant & when we would cater events we always made this salad. It was always a hit and never any leftovers, just a bit different from most on the site. The lettuce stays crisp for several days, excellent for a lite lunch. Hope you enjoy.

Provided by Gator Lady

Categories Refrigerator

Time 12h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 small head of lettuce, torn into bite size pieces
1 medium onion, chopped
1 (15 ounce) can English peas
3 -4 hardboiled egg, chopped
1/2 lb bacon, fried & crumbled (I use the real bacon bits, in the jar)
1 lb cheese, shredded, sharp cheddar
2 cups mayonnaise
1/2 teaspoon seasoning salt (to taste)
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
2 teaspoons sugar

Steps:

I use a 13 cup plastic container, with lid.
Mix mayonnaise with seasonings & sugar, make sure sugar dissolves, put aside.
Place lettuce on bottom of container.
Add onion, eggs, then peas.
Put dressing on top of these layers, smooth out & seal to sides of container.
Top dressing with bacon, then cheese as top layer.
Cover & refrigerate for at least 12 hours up to 24 hours.
You can mix it up before serving, but we just portion out what we want.
For a large crowd, you can double or triple this easily and feed a bunch of people.
Cooking time is refrigerator time.

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