A Layered Garden Salad is made and put in the refrigerator from 2 to 25 hours ahead of time. It’s great for picnics, pot luck gatherings, or a make ahead meal for those days you know you will come home from work too exhausted to cook. The dressing for the salad is thicker than bottled dressing so it doesn’t make your vegetables mushy, just adds lots of flavor to the dish.
After you wash and spin dry your vegetables start with your first layer. I chose spinach.
We eat a lot of salad in the summer. If you grow your own spinach,
learn how to keep it for a year here
Layer two is mixed greens
I fill the dish because the next ingredients are heavy and will flatten the greens to allow more space
Next I added cooked peas that have cooled. You could add carrots, cauliflower,
broccoli, and/or cheese. Add any kind of meat or protein
for energy and to help you feel fuller longer. Add anything that you like
Next I added bacon and hard boiled eggs. Approximately
a half pound of bacon and six eggs
The dressing is made from a 1/2 cup Miracle Whip and
1/2 cup of ranch dressing. Add 2-3 tbs sugar or to
whatever sweetness you desire.
As you can see I snipped some fresh chives on top but
you could use cheese or whatever topping you enjoy.
Cover and refrigerate for at least 2 hours up to 24. I’ve eaten
mine 2 days later and it was still very good. The secret is to
keep the dressing thick.
To serve the salad cut pieces like a cake only you may prefer larger pieces.
Lift out of the pan with a turner spatula.
The layered garden salad is a refreshing meal in the heat of summer!