Sunny Layered Salad Recipe

5 5 8
Sunny Layered Salad Recipe
Sunny Layered Salad Recipe photo by Taste of Home
Publisher Photo

Sunny Layered Salad Recipe

Read Reviews
5 5 8
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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 mozzarella cheese
  • 1 can (15 ounces) mandarin orange, drained
  • DRESSING:
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a 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 glass 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 jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and serve immediately. Yield: 10-12 servings.
Originally published as Sunny Layered Salad in Taste of Home February/March 2001, p37

Nutritional Facts

1 cup: 168 calories, 9g fat (3g saturated fat), 11mg cholesterol, 159mg sodium, 17g carbohydrate (13g sugars, 2g fiber), 7g protein.

  • 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 mozzarella cheese
  • 1 can (15 ounces) mandarin orange, drained
  • DRESSING:
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a 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.
  2. In a large glass 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.
  3. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and serve immediately. Yield: 10-12 servings.
Originally published as Sunny Layered Salad in Taste of Home February/March 2001, p37

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Reviews forSunny Layered Salad

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MY REVIEW
bonbonh User ID: 1220802 35287
Reviewed Sep. 30, 2014

"One of my go to recipes for pot luck meals and family gatherings. For convenience I use a bag of salad mix. Use celery instead of the water chestnuts as not every one likes them, For the cheese layer, I use half mozzarella and half cheddar or Colby Jack. Received many requests for the recipe especially for the dressing."

MY REVIEW
jnjrok User ID: 1992251 45429
Reviewed Jul. 13, 2012

"Delicious alternative to the typical 7 layer salad. I didn't have cucumbers so put chopped onions in instead. Very tasty dressing and the sugared almonds really added a lot. It's a keeper!"

MY REVIEW
debbschaefer User ID: 2075692 204115
Reviewed Apr. 22, 2011

"My family always wants me to make a traditional seven layered salad, and this healthier alternative was a huge hit!"

MY REVIEW
katlaydee3 User ID: 3741999 71528
Reviewed Aug. 9, 2010

"Everyone loved this salad. Will definitely make again."

MY REVIEW
lorellewoodard User ID: 1831955 78185
Reviewed Mar. 23, 2010

"This is a great salad, I have made it several, several times, and friends love it. So easy to put together, and the dressing is so good. Love everything Taste of Home has."

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