Vegetable Stack-up Salad Recipe

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"This colorful salad is great for family reunions or church get-togethers because it can be prepared the night before," shares Joan Snider of Celina, Ohio. "Just sprinkle on the cheese and bacon right before serving."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10-12 servings


  • 4 cups shredded salad greens
  • 1 small green pepper, chopped
  • 1 can (11 ounces) Mexicorn, drained
  • 2 small zucchini, sliced
  • 2 cups chopped fresh tomatoes
  • 1 cup sliced celery
  • 2 cups Miracle Whip
  • 2 cups (8 ounces) shredded cheddar cheese
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

1 cup: 393 calories, 37g fat (9g saturated fat), 38mg cholesterol, 531mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 7g protein.


  1. In a 2-1/2-qt. glass serving bowl, layer salad greens, green pepper, corn, zucchini, tomatoes and celery. Spread Miracle Whip over all; seal to edges of bowl. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and bacon. Yield: 10-12 servings.
Originally published as Vegetable Stack-up Salad in Quick Cooking July/August 1998, p46

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