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Pretty Layered Salad Recipe

Pretty Layered Salad Recipe

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. YIELD:8 servings


  • 5 cups torn fresh spinach
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1/2 cup grated carrot
  • 3 hard-boiled large 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


  • 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.

Nutritional Facts

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

Reviews for Pretty Layered Salad

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GKD1952 User ID: 7066601 72453
Reviewed Jan. 1, 2013

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

HBcook User ID: 2966570 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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