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Layered Basil Salad Recipe

Layered Basil Salad Recipe photo by Taste of Home

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The basil in the dressing makes this salad stand out from the usual layered ones. The colorful ingredients look beautiful and taste wonderful together. It's especially impressive on a potluck buffet. -Marcy Cella, L'Anse, Michigan

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Layered Basil Salad Recipe

Prep: 20 min. + chilling

Yield: 12-14 Servings

20 20

Ingredients

4 cups torn assorted salad greens
4 medium carrots, julienned
1-1/2 cups cooked macaroni shells
2 cups frozen peas, thawed
1 medium red onion, diced
3/4 pound fully cooked ham, cubed
1/3 cup shredded Swiss cheese
1/3 cup shredded cheddar cheese
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
2 teaspoons Dijon mustard
1-1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-cooked eggs, cut into wedges, optional

Directions

In a 3-1/2-qt. glass bowl, layer greens, carrots, macaroni, peas, onion, ham and cheeses. In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs if desired. Cover and chill for several hours. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 cup) equals 224 calories, 17 g fat (4 g saturated fat), 29 mg cholesterol, 501 mg sodium, 10 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Layered Basil Salad in Taste of Home June/July 1996, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Layered Basil Salad

Layered Basil Salad

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Reviewed on Apr. 04, 2013 by scsbassford

This is a great variation on the classic 8 layer salad, and goes over quite well at a church pot luck. layer in a 9x13 dish so that everyone gets a bit of everything.

Reviewed on May. 31, 2012 by kbabe819

I found the dressing to be way to mayonnaisey. Also, the thing about layered salads is how to get some of the bottom veggies when you are the first person to scoop from the bowl. That person gets all the dressing.

Reviewed on Jul. 01, 2010 by Deester

I have made this salad many times and everyone has loved it!

Reviewed on Nov. 19, 2009 by hunkydoriest

I also have been making this salad for years. I use cooked bacon instead of ham and it's great.

Reviewed on Sep. 27, 2009 by cwbuff

This is one of the best ways to use leftover ham I have found. Layered salads are great as they are made ahead and save you so much time the next day. Also, they look spectacular. Whenever you have leftover ham and pasta, make this. I used sweet onion instead of red, and I cut the mustard in half since I like just a hint of it. Using fresh basil really makes this recipe. Terrific for a summertime main dish.

Reviewed on Jul. 04, 2008 by teadreams

I've been making this salad since it's debut in Taste of Home almost 10 years ago. It has never disappointed and has been dearly loved by all. It is best made and refrigerated the night before you wish to serve it. Made exactly like the recipe instructs, it is most delicious.