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Layered Salad for a Crowd Recipe
Layered Salad for a Crowd Recipe photo by Taste of Home

Layered Salad for a Crowd Recipe

Read Reviews (3)
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"This salad is a favorite of my three sons,” writes Lisa Ashley of Leesburg, Georgia. “I took it to a luncheon honoring our school district’s food service manager. She was very complimentary and even asked for the recipe. I like to make the dressing the day before for the flavors to blend together,” she adds.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 20 servings

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup milk
  • 2 teaspoons dill weed
  • 1/2 teaspoon seasoning blend
  • 1 bunch romaine, torn
  • 2 medium carrots, grated
  • 1 cup chopped red onion
  • 1 medium cucumber, sliced
  • 1 package (10 ounces) frozen peas, thawed
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 8 bacon strips, cooked and crumbled

Nutritional Facts

1 serving (2/3 cup) equals 151 calories, 13 g fat (4 g saturated fat), 16 mg cholesterol, 216 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend.
  2. In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving. Yield: 20 servings.
Editor's Note: This recipe was tested with Morton Nature's Seasons seasoning blend.
Originally published as Layered Salad for a Crowd in Simple & Delicious May/June 2006, p49

Nutritional Facts

1 serving (2/3 cup) equals 151 calories, 13 g fat (4 g saturated fat), 16 mg cholesterol, 216 mg sodium, 5 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Layered Salad for a Crowd(3)

AVERAGE RATING
   (5)
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MY REVIEW
Reviewed Dec. 27, 2011

I made this layered salad for christmas and it was an awesome hit! My family loved it and received a lot of compliments.

MY REVIEW
Reviewed Aug. 31, 2011

This was a delicious salad. I added corn and had a dish of cherry tomatoes on the side and sprinkled the top with tortilla chips.

I used lowfat sour cream instead of the mayo and added a tsp. of minced garlic.

MY REVIEW
Reviewed Nov. 25, 2010

I needed a big salad for a large group of ethnically diverse people. I was also concerned about fat content. I used reduced fat mayonnaise, 2% cheese and served the bacon on the side. This was a big hit and one of the first dishes to disappear. Salads are usually not this popular at a pot luck. This is definitely a crowd pleaser!

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