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Sunny Layered Salad

Total Time

Prep: 20 min. + chilling


10-12 servings

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


  • 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 shredded part-skim mozzarella cheese
  • 1 can (15 ounces) mandarin orange, drained
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. 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.
  2. 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.
  3. In a small bowl, whisk the dressing ingredients. Pour over salad.

Nutrition Facts

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

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