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Sunny Layered Salad

 Sunny Layered Salad
For our orangy occasion, I topped the colorful layers of this appealing salad with mandarin oranges. Presented in a glass bowl, it looks beautiful on a buffet. —Susan West North Grafton, Massachusetts
10-12 ServingsPrep: 20 min. + chilling

Ingredients

  • 1/4 cup sliced almonds
  • 2 tablespoons sugar
  • 6 cups shredded lettuce
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup frozen peas, thawed and well drained
  • 1/2 medium cucumber, sliced
  • 2 medium tomatoes, cut into thin wedges
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 can (15 ounces) mandarin orange, drained
  • DRESSING:
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large skillet, cook and stir almonds and sugar over low heat
  • until sugar is dissolved and almonds are coated. Spread almonds on
  • waxed paper and set aside.
  • In a large salad bowl, layer the lettuce, water chestnuts, peas,
  • cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared
  • almonds. Cover and refrigerate for at least 2 hours.
  • In a small bowl, whisk the dressing ingredients. Pour over salad.

2 of 2

Sunny Layered Salad (continued)

Directions (continued)

  • Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 cup) equals 168 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 159 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.