Best 6 Creamy Layered Vegetable Salad Recipes

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Indulge in a symphony of flavors and textures with our creamy layered vegetable salad, a delightful dish that combines the vibrant colors and freshness of garden vegetables with a rich and velvety dressing. This salad is not just a side dish; it's a culinary masterpiece that will elevate your meals with its elegant presentation and burst of flavors.

Featuring a medley of crisp and tender vegetables, including crunchy cucumbers, sweet bell peppers, juicy tomatoes, and earthy mushrooms, this salad delivers a symphony of textures in every bite. Layered between these vegetable is a creamy dressing made with mayonnaise, sour cream, Dijon mustard, and herbs, adding a luscious richness that complements the vegetables perfectly.

But that's not all! This article also includes a collection of additional layered salad recipes that will tantalize your taste buds and add variety to your culinary repertoire. From a classic Caesar salad with its iconic dressing to a refreshing Greek salad bursting with Mediterranean flavors, and even an Asian-inspired layered salad with a tangy peanut dressing, these recipes offer a diverse range of culinary experiences.

So, prepare to embark on a culinary journey with our creamy layered vegetable salad and the accompanying recipes. Discover how simple ingredients can transform into extraordinary dishes that will impress your family and friends. Let your taste buds dance with joy as you explore the harmonious blend of flavors and textures in every bite.

Here are our top 6 tried and tested recipes!

LAYERED PEA SALAD WITH CREAMY HERB DRESSING



Layered Pea Salad with Creamy Herb Dressing image

Provided by Katie Lee Biegel

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup parsley leaves
1/4 cup cilantro leaves
1/4 cup basil leaves
2 (8.8 oz) packages cooked beets, diced
3 to 4 cups chopped iceberg lettuce
3 to 4 cups chopped romaine lettuce
3 ribs celery, thinly sliced
8 ounces blue cheese, crumbled
10 ounces frozen peas, thawed
Freshly ground black pepper
4 slices bacon, cooked until crispy and crumbled

Steps:

  • In the bowl of a food processor, add mayonnaise, sour cream, lemon juice and zest, and herbs. Pulse until smooth. Refrigerate until you are ready to use.
  • Layer your salad in a trifle dish. Start with the beets on the bottom in an even layer. Next add a layer of each lettuce, celery, blue cheese, and peas. Spread the dressing over the top of the salad and season with pepper to taste. Top with bacon. Serve immediately or refrigerate until ready to serve.

OVERNIGHT LAYERED LETTUCE SALAD



Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

  • In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

CREAMY SUMMER VEGETABLE SALAD



Creamy Summer Vegetable Salad image

Mother made this salad whenever we barbecued. It's easy to fix, goes well with meat or chicken and is a good way to utilize garden vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings.

Number Of Ingredients 9

4 medium tomatoes, chopped
3 large cucumbers, seeded and chopped
1 medium onion, chopped
10 radishes, sliced
2 cups sour cream
1/4 cup lemon juice
1 teaspoon seasoned salt
1/2 teaspoon pepper
3/4 teaspoon celery seed, optional

Steps:

  • In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 81 calories, Fat 5g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

SKINNY LAYERED VEGETABLE SALAD



Skinny Layered Vegetable Salad image

65% fewer calories • 77% less fat • 75% less sat fat than the original recipe. So many scrumptious layers with so much less fat-enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 10

Number Of Ingredients 15

6 cups torn mixed salad greens, such as Italian blend
2 cups small broccoli florets
1 cup shredded carrots
2 cups frozen sweet peas, cooked, drained
1 medium red bell pepper, cut into thin bite-size strips
2 medium stalks celery, thinly sliced (1 cup)
6 slices bacon, crisply cooked, drained and crumbled
5 medium green onions, thinly sliced (5 tablespoons)
3/4 cup reduced-fat mayonnaise
3/4 cup buttermilk
2 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves
1/2 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
1/4 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

Steps:

  • Place salad greens in large salad bowl. In order given, layer remaining salad ingredients over greens.
  • In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.

Nutrition Facts : Calories 150, Carbohydrate 11 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 5 g, TransFat 0 g

SHERRY'S CREAMY LAYERED SALAD



Sherry's creamy layered salad image

I got this recipe from a church recipe book, but changed it up a bit. Made it w/ reduced fat mayo and sour cream so that it's a little bit healthier.

Provided by sherry monfils @smonfils

Categories     Vegetables

Number Of Ingredients 10

1 - lg pkg organic mixed greens
2 cup(s) reduced-fat mayonnaise
1/2 cup(s) light sour cream
1/2 teaspoon(s) garlic powder
2 large red bell peppers, finely chopped
1 - onion, finley chopped
1 - 9 oz pkg frozen peas, thawed
3 - celery stalks, finely chopped
2 cup(s) reduced-fat, shredded cheddar cheese
1 - 3 oz container real bacon bits

Steps:

  • In bowl, whisk together mayonnaise, sour cream and garlic powder.
  • In lg glass bowl, layer 1/2 the mixed greens, 1/2 the red bell pepper, 1/2 the onion, 1/2 green peas, 1/2 celery and 1/2 the mayonnaise mix.
  • Sprinkle w/ 1/2 the cheese, repeat layers. Top w/ bacon bits. Cover, chill 2 hrs for flavors to meld.

TWENTY FOUR HOUR LAYERED SALAD



Twenty Four Hour Layered Salad image

Amazing salad with a creamy sour cream dressing.

Provided by Heather

Categories     Salad     Vegetable Salad Recipes

Time P1DT20m

Yield 12

Number Of Ingredients 14

½ head leaf lettuce, torn
½ bunch fresh spinach, torn
1 cup sliced celery
1 cup sliced fresh mushrooms
5 hard-cooked eggs, sliced
2 cups peas
½ green bell pepper, chopped
5 green onions, sliced
2 (8 ounce) cans sliced water chestnuts, drained
1 cup mayonnaise
1 cup sour cream
2 tablespoons white sugar
1 ½ cups shredded sharp Cheddar cheese
¼ cup crumbled cooked bacon

Steps:

  • Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 352.4 calories, Carbohydrate 14.2 g, Cholesterol 126 mg, Fat 28.3 g, Fiber 3 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 432.5 mg, Sugar 5.4 g

Tips:

  • Choose Fresh Vegetables: Use fresh, crisp vegetables for the best flavor and texture. Fresh vegetables are also more nutritious.
  • Slice Vegetables Thinly: This will help the vegetables cook evenly and absorb the dressing better.
  • Layer the Salad Correctly: Start with a layer of lettuce or other greens, then add the vegetables, and finally the dressing. This will help prevent the salad from getting soggy.
  • Use a Variety of Vegetables: This will add color, flavor, and texture to the salad. Some good choices include carrots, celery, cucumbers, radishes, tomatoes, and bell peppers.
  • Don't Overdress the Salad: A little dressing goes a long way. Too much dressing can make the salad soggy and bland.
  • Chill the Salad Before Serving: This will help the flavors meld and the salad will be more refreshing.

Conclusion:

This creamy layered vegetable salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its creamy dressing and crunchy vegetables, this salad is sure to be a hit with everyone at your table.

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