Harvest Layered Salad Recipe
Harvest Layered Salad Recipe photo by Taste of Home

Harvest Layered Salad Recipe

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Unlike most layered salads that have a mayonnaise topping, this version features a tasty vinegar-and-oil dressing. I often double it to serve for special occasions.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10-14 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10-14 servings


  • 2-1/2 cups shredded carrots
  • 2-1/2 cups sliced fresh mushrooms
  • 2-1/2 cups shredded cabbage
  • 2-1/2 cups sliced zucchini
  • 1 small red onion, thinly sliced
  • 1 cup (4 ounces) shredded Colby or cheddar cheese
  • 1/4 cup vegetable oil
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon ground mustard
  • 1/8 teaspoon sugar
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 86 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 75 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a 3-1/2-qt. bowl, layer the first six ingredients in order listed. Combine all dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad and serve immediately. Yield: 10-14 servings.
Originally published as Harvest Layered Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p64

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