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layered salad

Simple, Kid-Friendly Layered Salad Recipe

  • Author: Mary Voogt, NTP (Contributing Writer)
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Category: Side Dish
  • Method: Refrigerate
  • Diet: Gluten Free


A versatile layered salad with a simple sweet and tangy dressing.


  • 2 heads iceberg or romaine lettuce (or the equivalent of your favorite greens), chopped into bite size pieces
  • 1 10 oz. bag frozen peas, thawed
  • 8 strips bacon, cooked and crumbled
  • 1 can chickpeas, drained
  • 1 large cucumber, diced
  • 1 cup shredded carrot
  • optional toppings: diced ham, diced hard boiled egg, diced tomato, diced celery, diced red onions, green onions, cubed avocado, diced pepper, cut up broccoli florets, nuts, seeds, roasted chicken, cubed steak
  • 2 cups homemade or avocado oil mayonnaise
  • 2 Tbsp. organic cane sugar or honey
  • 12 cups shredded cheese (cheddar cheese is a favorite!)


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  1. Layer lettuce and toppings in a 9×13-inch pan.
  2. Spread mayonnaise over top.
  3. Sprinkle on sugar (or honey).
  4. Sprinkle cheese over top.
  5. Cover, refrigerate, and let sit for 4 or more hours.


Be creative. The only requirements for the salad are lettuce and the dressing. Add whatever toppings you like!


  • Serving Size: 1 cup
  • Calories: 581
  • Sugar: 19g
  • Sodium: 1335mg
  • Fat: 32g
  • Saturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 9g
  • Protein: 21g
  • Cholesterol: 53mg

Keywords: seasonal recipe, summer vegetables, salad

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