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


  • 1In 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.
  • 2In a large glass bowl layer all the salad ingredients, cover and refrigerate for at least 2 hours.
  • 3In 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