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

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A salad like this one is an appealing accompaniment to almost any dinner. You can change the mix of ingredients to include layers of your favorites. I like the tangy vinaigrette dressing with it, but ranch and other types are also very good. -Elaine Anderson Aliquippa, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings


  • 5 cups torn fresh spinach
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1/2 cup grated carrot
  • 3 hard-cooked eggs, chopped
  • 5 cups torn romaine
  • 1 medium sweet red pepper, cut into rings
  • 1/2 cup salad croutons
  • 1/4 cup shredded Parmesan cheese
  • 6 tablespoons red wine vinegar
  • 1/4 cup water
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 192 calories, 14g fat (4g saturated fat), 89mg cholesterol, 415mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 8g protein .


  1. In a large bowl, layer the spinach, bacon, carrot, eggs, romaine, red pepper, croutons and Parmesan cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Serve with salad. Yield: 8 servings.
Originally published as Pretty Layered Salad in Taste of Home October/November 2004, p34

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GKD1952 72453
Reviewed Jan. 1, 2013

"Tasted great! Next time I make the dish will use more Parmesan."

HBcook 72392
Reviewed Jun. 12, 2009

"I'm not quite sure WHY you would layer this if you have to toss it with the dressing right away to serve?? I did not layer, only used spinach and didn't add water (doubled the oil)for the dressing. It is a good salad and the dressing works well with it."

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