Real Recipes From Real Home Cooks ®

layered sunny salad

(1 rating)
Recipe by
Marian Arbour
Newcastle, ON

This salad looks great made in a large glass bowl, it is so colorful and tasty as well..a cool, tasty salad to serve at any time but great on a hot day.

(1 rating)
yield 8 to 10
prep time 30 Min
method No-Cook or Other

Ingredients For layered sunny salad

  • 1/4 c
    sliced almonds
  • 3 Tbsp
    sugar
  • 6 c
    shredded liceberg lettuce
  • 1 can
    8 ounce water chestnuts sliced
  • 1 c
    frozen peas thawed or fresh shelled peas
  • 1 lg
    english cucumber, sliced
  • 2 c
    roma tomatoes cut into thin wedges
  • 2 c
    shredded cheddar cheese
  • 1 can
    {15 ounce } mandarin oranges,drained
  • 2 c
    strawberries sliced thick
  • dressing
  • 1/4 c
    canola or vegetable oil
  • 2 Tbsp
    sugar
  • 2 Tbsp
    honey
  • 2 Tbsp
    cider vinegar
  • salt and pepper to taste
  • 1 Tbsp
    dijohn mustard

How To Make layered sunny salad

  • 1
    In a skillet cook and stir almonds and sugar over low heat until sugar is dissolved and almonds coated, spread almonds on cookie sheet lined with parchment paper to cool.
  • 2
    In a large glass bowl layer all the salad ingredients, cover and refrigerate for at least 2 hours.
  • 3
    In glass jar with lid add all dressing ingredients and shake, or put all ingredients in a bowl and whisk until well combined...pour over salad and serve immediately.
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