Ingredients for A Different Layered Salad
- 1 cup Light Mayonnaise
- Light Sour Cream
- Lemon Juice
- Garlic Cloves
- Dry Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Sugar
- 5 ounces Baby Spinach
- 1.5 cups Roasted Deli Chicken
- 1 large Red Pepper
- 2 large Eggs
- Head Iceberg Lettuce
- 1 cup Carrots
- 1/2 cup Cheddar Cheese
- 1/4 cup Pecan Pieces
- 4 slices Bacon
- 1/2 cup Buttermilk
- 1 tablespoon White Wine Vinegar
- 2 teaspoons Dijon Mustard
- 4 cups Romaine Lettuce
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How to Make A Different Layered Salad
- Prepare the dressing: In a small bowl, whisk together mayonnaise, buttermilk, white wine vinegar, Dijon mustard, salt, and pepper until smooth and creamy. Refrigerate until ready to use.
- Layer the salad: Use a 4-5 quart clear glass serving bowl to showcase the beautiful layers.
- Start with a base of 5 oz of washed and roughly chopped spinach.
- Evenly distribute 1.5 cups of cooked, shredded or diced chicken over the spinach.
- Arrange thin slices of 1 large red bell pepper around the sides of the bowl, scattering the remaining strips in the center.
- Place hard-boiled egg wedges (from 2 large eggs) along the sides of the bowl, filling the center with the remaining wedges.
- Create even layers of 4 cups chopped romaine lettuce and 1 cup shredded carrots on top of the eggs.
- Generously spread the chilled dressing over the top of the salad, ensuring it reaches the edges to seal in the layers.
- Refrigerate for at least two hours, or preferably overnight, to allow the flavors to meld and the salad to chill completely. Cover airtight if refrigerating overnight.
- Just before serving, sprinkle with 1/2 cup crumbled cheddar cheese, 1/4 cup toasted chopped pecans, and 4 slices of crumbled cooked bacon.
- For a more thoroughly combined salad, gently toss before serving. Otherwise, enjoy by spooning through the individual layers.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
17g
Fat
52g
Carbs
3g
