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

Mini Layered Salad Recipe

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“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.”
TOTAL TIME: Prep: 20 min. + chilling
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 2 servings


  • 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

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.


  1. 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.
Originally published as Mini Layered Salad in Cooking for 2 Fall 2006, p47

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Reviewed Dec. 17, 2008

"Fantastic Salad! I used more bacon and added a sliced hard-boiled egg to each salad. I didn't put the dressing on since my husband is a 'french'dressing guy!!!"

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