Layered Vegetable-Herb Salad
A vibrant, layered vegetable and herb salad packed with fresh flavors and creamy dressing, perfect for potlucks, picnics, or family gatherings that love crunch and freshness.
Ingredients
- 4 cups shredded iceberg lettuce ⓘ
- 1/3 cup chopped parsley ⓘ
- 1 green or red pepper, coarsely chopped ⓘ
- 2 cups coarsely chopped broccoli
- 3 ribs celery, thinly sliced
- 2 large carrots, shredded ⓘ
- 1 (10 oz.) package frozen peas, thawed ⓘ
- 1 1/2 cups mayonnaise ⓘ
- 1 1/2 cups sour cream ⓘ
- 2 Tbsp. Dijon mustard ⓘ
- 1 Tbsp. Italian seasoning ⓘ
- 2 tsp. garlic salt ⓘ
- 1/2 tsp. pepper ⓘ
- 3 cups shredded cheddar cheese ⓘ
- 1/2 cup sliced green onion ⓘ
- 1/2 cup bacon, cooked crisp and crumbled ⓘ
Instructions
- Ensure all vegetables are dry to prevent the salad from becoming watery.
- In a 9 x 13 inch baking dish, spread an even layer of shredded iceberg lettuce.
- Distribute the chopped parsley, chopped pepper, chopped broccoli, sliced celery, shredded carrots, and thawed peas in even layers over the lettuce.
- In a bowl, mix together the mayonnaise, sour cream, Dijon mustard, Italian seasoning, garlic salt, and pepper to make the dressing.
- Spread a layer of the dressing over the layered vegetables in the dish.
- Reserve remaining dressing to serve on the side.
- Cover the salad with plastic wrap.
- Place another 9 x 13 inch pan on top of the dish and weight it down with heavy cans or wrapped bricks to press the salad.
- Refrigerate overnight to allow flavors to meld.
Tips & Substitutions
To enhance the flavor, consider adding a sprinkle of feta cheese or olives for a Mediterranean twist. If you need a lighter version, substitute Greek yogurt for the sour cream. For added crunch, incorporate sunflower seeds or nuts. Ensure vegetables are dry before layering to prevent excess moisture. This salad can also be made a day in advance, allowing the flavors to meld beautifully.
Serving Suggestions
This colorful Layered Vegetable-Herb Salad makes a perfect side dish for summer barbecues or potlucks. It pairs beautifully with Sue'S Baked Beans or grilled meats like the Grilled Ginger-Lime Pork Tenderloin. Serve it alongside crusty bread or as part of a buffet spread. Garnish with additional crumbled bacon and green onions for a festive touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The salad is best enjoyed cold, so simply toss it gently before serving. If the salad appears watery after storage, drain excess liquid and add a bit of fresh dressing to revive it. Avoid freezing, as the texture will not hold up.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Vegetable-Herb Salad contains roughly 964 calories, with 19g protein, 34g carbohydrates, and 86g fat. It is an excellent source of vitamin C (40% of the Daily Value), vitamin A (39% of the Daily Value), and protein (38% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1013mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad is ideal for making ahead! Prepare it the night before and refrigerate. The chilling time allows the flavors to meld, enhancing the overall taste. Just remember to reserve some dressing to add before serving for freshness.
What can I substitute for mayonnaise?
If you're looking for a healthier alternative, Greek yogurt can replace mayonnaise in equal amounts, giving a tangy flavor while reducing calories. For a vegan option, use a plant-based mayo or blend silken tofu with a bit of lemon juice and spices.
Can I add protein to this salad?
Absolutely! Adding cooked chicken, turkey, or even chickpeas can turn this salad into a more filling meal. Consider incorporating diced grilled chicken for a heartier option or use crumbled tofu for a vegetarian protein boost.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).