Layered Sunny Salad

Layered Sunny Salad Recipe

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Marian Arbour


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 vote

8 to 10
30 Min
No-Cook or Other


  • 1/4 c
    sliced almonds
  • 3 Tbsp
  • 6 c
    shredded liceberg lettuce
  • 1 can(s)
    8 ounce water chestnuts sliced
  • 1 c
    frozen peas thawed or fresh shelled peas
  • 1 large
    english cucumber, sliced
  • 2 c
    roma tomatoes cut into thin wedges
  • 2 c
    shredded cheddar cheese
  • 1 can(s)
    {15 ounce } mandarin oranges,drained
  • 2 c
    strawberries sliced thick
  • ·
  • 1/4 c
    canola or vegetable oil
  • 2 Tbsp
  • 2 Tbsp
  • 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.

Printable Recipe Card

About Layered Sunny Salad

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Quick & Easy

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