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Mini Layered Salad

 Mini Layered Salad
“I received this recipe from my dear aunt 20 years ago,” writes Carmen Edwards from Midland, Texas. “It’s my very favorite make-ahead salad and I’m happy to share it.”
2 ServingsPrep: 20 min. + chilling


  • 2 cups torn iceberg lettuce
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped green pepper
  • 2 tablespoons sliced celery
  • 2 tablespoons shredded carrot
  • 1/4 cup frozen peas, thawed
  • 1/4 cup mayonnaise
  • 1 teaspoon ranch salad dressing mix
  • 1/4 cup shredded cheddar cheese
  • 1 bacon strip, cooked and crumbled


  • Line a 3-cup serving dish with lettuce. Layer with the onion, green
  • pepper, celery, carrot and peas. In a small bowl, combine the
  • mayonnaise and ranch dressing mix; spread over the top. Sprinkle
  • with cheese and bacon. Cover and refrigerate until chilled. Yield: 2
  • servings.
Nutritional Facts: 1-1/4 cups (prepared with fat-free mayonnaise and reduced-fat cheese) equals 119 calories, 6 g fat (3 g saturated fat), 16 mg cholesterol, 612 mg sodium, 12 g carbohydrate, 3 g fiber, 6 g protein.