Best Layered Summer Salad Recipes

SUMMER LAYERED CHICKEN SALAD

Steps:

• In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
• In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

LAYERED SUMMER SALAD

Steps:

• Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
• Mix mayo, sour cream and basil.
• Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
• Cover.
• Refrigerate at least 5 hours.
• Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.

DIG-DEEP LAYERED SUMMER SALAD

Steps:

• Place wheat berries in a small stockpot over high heat, and add 2 quarts water. Cover, and bring to a boil. Reduce the heat to low, and simmer the berries until tender, about 40 minutes. Drain in a colander, and transfer to a large glass serving bowl.
• Make the dressing: In a medium bowl, whisk together lemon juice, vinegar, mustard, salt, pepper, sugar, and celery seed. In a slow, steady stream, whisk in olive oil until completely combined. Drizzle 2 tablespoons dressing over the wheat berries.
• Arrange celery slices over wheat berries, and drizzle with 2 tablespoons dressing. Cover celery with cherries, and drizzle with 2 tablespoons dressing.
• Crumble half the blue cheese over the top of the cherries, and drizzle with 2 tablespoons dressing.
• In a medium bowl, toss together shredded cabbage and 3 tablespoons dressing; layer cabbage over the blue cheese. Layer carrots over cabbage, and drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over the carrots, and drizzle with the remaining dressing. Cover the salad, and transfer to the refrigerator for 24 hours to allow the flavors to develop. Remove the salad from the refrigerator, and serve at room temperature.

LAYERED SUMMER SALAD

Steps:

• In a medium bowl, combine the yellow pepper, lemon juice, and 1 tablespoon olive oil and toss to coat. Season with salt and pepper and transfer to a clear serving bowl.
• Repeat with remaining vegetables, tossing each in a different juice or vinegar and oil combination, spreading each in a thin layer in the bowl.

LAYERED SUMMER FRUIT SALAD WITH CREAMY LIME DRESSING

Steps:

• In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside. 2 In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves. 3 Serve immediately, or cover and refrigerate up to 2 hours before serving.

LAYERED SUMMER BEAN SALAD

Steps:

• 1. Whisk together the marinara sauce, olive oil, lemon juice, lime juice, green onions, and jalapeno in a mixing bowl. Place the dressing aside. 2. Combine cannelini beans with 1/2 cup dressing; season with salt and pepper. Spread evenly in bottom of large clear glass bowl. 3. Combine kidney beans with 1/2 cup dressing; season with salt and pepper. Spread evenly on top of cannelini beans. 4. Combine cucumber and red onion; season with salt and pepper. Spread evenly on top of kidney bean layer. 5. Combine black beans, cilantro, Tabasco, and 1/2 cup dressing; season with salt and pepper. Spread evenly as next layer of salad. 6. Combine garbanzo beans, chives, and 1/2 cup dressing; season with salt and pepper. Layer on salad. 7. Blanch green beans 2-3 minutes in large pot of boiling salted water. Drain; transfer to bowl of ice water. Drain. Combine with peppadews and remaining dressing; season with salt and pepper. Layer on top of salad.

SUMMER LAYERED CHICKEN SALAD

Steps:

• In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
• In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

LAYERED SUMMER PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine.
• In 3- or 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.

LAYERED SUMMER SALAD

Steps:

• Place lettuce in 3-qt. bowl. Cover with layers of 1 cup cheese, mushrooms, onions, tomatoes and peas.
• Mix mayo, sour cream and basil until blended; spread over salad, completely covering top of salad. Refrigerate 5 hours.
• Top with remaining cheese and bacon just before serving.

LAYERED SUMMER SALAD

Steps:

• In a large deep bowl layer lettuce, onion, green pepper, and cheese.
• Add ring of squash,In medium bowl stir together real mayonnaise,horseradish, lemon juice,Worcestershire, hot pepper sauce and garlic salt until smooth.
• Spoon dressing into center;surround with remaining tomatoes.
• Cover and refrigerate 4 to 6 hours or overnight.

LAYERED SUMMER SALAD

Steps:

• cook bacon until crisp and set aside. shred lettuce,chop mushrooms and onions, dice the tomatoes and cut up the cucmber. Start with the lettuce by placing it along the bottom of a long glass baking dish or large salad bowl. Layer ingredients...it doesn't matter in what order you layer the ingredients. Top with cheese and can use whatever dressing you prefer....fast~easy and GREAT for summer parties and very pretty.