Make-Ahead Layered Salad

Layered salads became popular in the United States during the 1950s and 1960s as a convenient make-ahead dish for parties and gatherings.

This is vegan and gluten free recipe. Dish can be prepared in 140 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Make-Ahead Layered Salad

Cooking Method: Assembling, Refrigerating Cuisine: American, International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Rest Time 120 min Total Time 2 hrs 20 mins

Servings: 6 Calories: 1080

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 head Romaine lettuce
• 1 small Red onion
• 2 medium Carrots
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 1 medium Bell pepper
• 1 cup Frozen peas
• 4 large Hard-boiled eggs
• 1 cup Mayonnaise
• 1 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon White vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Chop the lettuce, onion, carrots, tomatoes, cucumber, and bell pepper.
2. In a large glass bowl, layer the chopped vegetables and frozen peas.
3. Slice the hard-boiled eggs and arrange them on top of the vegetables.
4. In a separate bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, white vinegar, sugar, salt, and black pepper to make the dressing.
5. Pour the dressing over the layered salad.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
7. Before serving, toss the salad gently to combine the dressing with the vegetables.
8. Serve chilled.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 15g5%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.