Excellent recipes for salads from several layers 7 times differently. Taste them all!

Salads tend to be a healthy, popular delicacy that complements almost everyone’s menu.

But have you tried any of the layered salad recipes yet?

If not, you should fix it fast!

This is an absolute delicacy that not only looks great, but also tastes luxurious.

Enjoy it!

Eight-layer pasta salad

Be inspired by our recipe for a luxurious, colorful 8-layer salad, which is perfect for a summer picnic. It’s easy and you’ll be playing it in no time.

Ingredients

• 2 cups raw pasta (mussels)
• 1 tablespoon of vegetable oil
• 3 cups chopped lettuce
• 4 large hard-boiled eggs, sliced
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 cup cooked ham, cut into julienne strips
• 1 cup cured salami, cut into julienne strips
• 280 g frozen peas, thawed

For the dressing:

• 1 cup mayonnaise
• ¼ cup sour cream
• ⅓ cup chopped scallions
• 2 teaspoons Dijon mustard

For sprinkling:

• 1 cup grated Monterey Jack cheese
• 2-3 tablespoons of chopped fresh parsley

Method

1. Cook pasta according to package directions; drain and rinse with cold water.
2. Pour oil over them and mix.
3. Put the lettuce in a glass salad bowl, layer the pasta on top of the salad and the chopped eggs on top.
4. Sprinkle with salt and pepper.
5. Next, layer the ham, salami and then the peas.
6. Mix mayonnaise, sour cream, spring onion and mustard.
7. Pour the resulting dressing over the salad.
8. Cover tightly and refrigerate for several hours or overnight.
9. Sprinkle with cheese and parsley before serving.
10. Enjoy it!

Layered salad with broccoli and cheddar

Enjoy 7 layers of goodness in this delicious broccoli, bacon, pea and cheddar salad. The following recipe is simple and you will love it!

Ingredients

• 1 and ¼ cups low-fat mayonnaise
• 2 spoons of sugar
• 2 tablespoons of vinegar
• 2 large romaine lettuces
• 280 g of frozen green peas, thawed
• 1 package of halved oval tomatoes
• 2 cups chopped broccoli
• 280 g of chopped cheddar
• 500 g fried bacon, cut into cubes
• spring onion (optional)

Method

1. Prepare the dressing by mixing mayonnaise, white sugar and vinegar.
2. In a glass salad bowl, layer the romaine lettuce on the bottom, then the tomatoes, then the peas, cheddar and broccoli.
3. Cover with dressing, sprinkle with grated cheese, bacon and possibly spring onions.
4. Refrigerate until ready to serve.

Salad of several layers with beetroot

This layered salad not only looks amazing, it tastes amazing too! Beetroot gives it a beautiful rich color, potatoes, eggs and carrots give it nutrition, and crunchy pickled cucumbers give it freshness. Enjoy it!

Ingredients

• 2-3 medium potatoes
• 3 carrots
• 2 red beets
• 5 eggs
• 6-8 pickled cucumbers
• salt and pepper to taste
• 250 g of mayonnaise
• 50 g sour cream
• 1 spring onion stalk
• chives for garnish
• parsley for garnish

Method

1. Boil potatoes, carrots, beets and eggs.
2. Peel the vegetables and eggs and grate them separately on a medium grater.
3. Cut the spring onion into rings.
4. Dice the pickled cucumbers.
5. Mix mayonnaise with sour cream.
6. Place the round baking dish on a large flat plate.
7. Place the cucumbers underneath.
8. As a second layer, add grated potatoes, or salt and pepper.
9. Spread each layer with mayonnaise and sour cream salad dressing.
10. Spread the spring onion over the potato layer.
11. The next layer is the carrot, season with salt and pepper if necessary.
12. Next comes the egg.
13. The top layer consists of beets, which you also coat with salad dressing.
14. Put the layered salad in the fridge for 1-2 hours or overnight.
15. Garnish the salad with parsley and chives and serve.

Chicken salad with pineapple and cheese

A layered salad with chicken, cheese and pineapple is an absolutely luxurious thing that you can include not only in the holiday menu!

Ingredients

• 300 g of chicken breast
• 300 g canned pineapple
• 200 g of your favorite hard cheese
• 4 eggs
• mayonnaise
• salt and black pepper to taste
• 15 g of parsley

Method

1. Boil the chicken breasts in salted water and season them to your liking.
2. Finely chop the canned pineapple and drain to remove excess syrup.
3. Grate cheese and eggs separately on a small grater.
4. Salad with chicken pineapple and cheese
5. Cut the chicken breast into small cubes and finely chop the parsley.
6. Put the mayonnaise in a paper bag and cut off the tip.
7. As the first layer, put the chicken pieces in the serving dish and press down slightly with a spoon.
8. Spread some mayo on the chicken and then layer in sequence: pineapple – mayo – egg – mayo – cheese – mayo.
9. Press each layer lightly with a spoon before applying the mayonnaise.
10. If the size of the serving dish allows, the layers can be repeated.
11. Decorate everything with grated cheese and parsley.
12. Salad with chicken pineapple and cheese
13. Put the salad in the fridge for 30-40 minutes.
14. The finished salad is juicy and the sweetness of the pineapple is perfectly combined with the chicken and cheese.

Seven-layer salad with stalked celery

This salad looks perfect when served in a glass bowl. Prepare it about 8 hours before serving and your guests will be delighted!

Ingredients

• 1 lettuce, torn into pieces
• 1 cup diced green pepper
• 1 cup chopped celery stalks
• 1 cup diced onion
• 280 g frozen peas, thawed
• 2 cups mayonnaise (can use low-fat mayonnaise)
• 1 spoon of sugar
• 6 slices of bacon, fried until crispy and crumbled
• 3/4 cup grated cheddar

Method

1. Place the lettuce in the bottom of a clean salad bowl.
2. Layer the peppers, celery stalks, onions and peas on top of the salad in the order listed.
3. Put mayonnaise on top to seal the vegetables.
4. Sprinkle the top with sugar, bacon and cheese.
5. Cover tightly with plastic wrap and refrigerate for 8 hours before serving.

Salad of several layers à la Tacos

This layered salad has all the flavors of tacos piled on top of each other in a small bowl. Perfect as a party favor!

Ingredients

• 500 g of ground beef
• 2/3 cup water
• 1 packet of taco seasoning
• 1 head of iceberg lettuce, washed, dried and chopped
• 1 can of black beans, rinsed and drained
• 340 g frozen corn, cooked and cooled
• 1 cucumber, diced
• 1 cup sour cream
• 1/2 cup salsa
• 2 teaspoons lime juice
• 1 cup grated cheddar
• 1 cup halved oval tomatoes
• 1/3 cup chopped black olives
• 1/3 cup diced red onion
• 1 avocado, diced
• 1 cup crushed tortilla chips
• 2 tablespoons chopped fresh coriander

Method

1. Saute the ground beef in a large non-stick pan until brown.
2. Add water and taco seasoning.
3. Cook and stir for 1 to 2 minutes.
4. Leave to cool.
5. If there is a lot of fat in the meat, drain it a little before adding the water and spices.
6. In a glass salad bowl or small glass bowl, layer the iceberg lettuce, beans, corn, and cucumbers.
7. Place the cooled, seasoned meat on top of the cucumbers.
8. In a medium bowl, combine the sour cream, salsa, and lime juice.
9. Spread mixture over ground beef and sprinkle with cheese.
10. Cut the tomatoes, black olives, red onion and avocado into rings.
11. Sprinkle with crushed chips and cilantro.
12. Serve immediately or chill in the refrigerator until ready to serve.

Pasta salad with tiger prawns

A traditional Australian layered crispy salad with shrimp, pasta, avocado and a luxurious sauce will be appreciated by even the most demanding guests at your summer party!

Ingredients

• 220 g raw fusilli pasta
• 2 kg of large cooked tiger prawns
• 300 g cherry tomatoes, halved
• 1 tablespoon chopped fresh chives
• 1 tablespoon of olive oil
• 2 large ripe avocados
• 1 tablespoon of fresh lemon juice
• 3 large cucumbers
• 100 g of basil pesto
• 1 small iceberg lettuce, finely chopped
• fresh parsley

For the sauce:

• 100 g of cream cheese
• 65 g sour cream
• 60 g of mayonnaise
• 2 spoons of tomato sauce
• 1 tablespoon of fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon of finely chopped fresh dill
• 6 drops of tabasco sauce

Method

1. Cook pasta in a large pot of salted, boiling water according to package directions.
2. Rinse under cold water.
3. Drain and set aside to cool.
4. Meanwhile, peel the shrimp, leaving 7 shrimp with tails.
5. Mix the tomatoes, chives and oil in a bowl.
6. Mash the avocado in a bowl and stir in the lemon juice.
7. Finely chop 2 cucumbers.
8. Peel the remaining 1 into decorative ribbons.
9. You prepare the cocktail sauce using an electric mixer that whips the cream cheese until smooth.
10. Stir in sour cream and mayonnaise.
11. Mix in the remaining ingredients.
12. Mix the pasta in a bowl with the pesto.
13. Spread the cocktail sauce on the bottom of a 3L bowl with a straight edge.
14. Top with salad, peeled shrimp, sliced ​​cucumber, pasta with pesto and avocado.
15. Smooth the surface.
16. Arrange the remaining shrimp on one side of the rim of the bowl.
17. Roll the cucumber ribbons into rolls.
18. Arrange them around the inside edge of the bowl on either side of the shrimp.
19. Fill the center with the tomato mixture.
20. Serve sprinkled with parsley.

And how did you enjoy the layered salads? Write us in the comments, we look forward to your feedback!