Ultimate Layered Salad Bowl
The Ultimate Layered Salad Bowl is a show-stopper — a colorful combination of crunchy lettuce, juicy vegetables, protein-rich chickpeas (or chicken), boiled eggs, cheese, and a creamy herbed dressing. Perfect for picnics, potlucks, or healthy meal prep, this salad stays crisp and flavorful even when made ahead.
Prep Time: 25 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Serves: 6–8
Ingredients
For the Salad Layers
4 cups romaine lettuce or mixed greens, chopped
1 ½ cups cherry tomatoes, halved
1 cup cucumber, diced
1 cup cooked chickpeas
½ cup red onion, thinly sliced
1 cup bell peppers,diced
1 cup shredded carrots
1 cup corn kernels
4 hard-boiled eggs, sliced or quartered
¾ cup shredded cheese (cheddar, feta, or mozzarella)
¼ cup chopped green onions or parsley for garnish
Optional Add-Ons
½ avocado, diced
¼ cup toasted seeds or nuts (pumpkin, sunflower, or almonds)
¼ cup cooked bacon bits
For the Creamy Dressing
¾ cup Greek yogurt (or half yogurt, half mayonnaise for richness)
1 tbsp olive oil
1 tbsp lemon juice or apple cider vinegar
1 garlic clove, finely grated
1 tbsp chopped dill or parsley
½ tsp Dijon mustard
Salt and pepper, to taste
Water or milk, to thin if needed
Instructions
Step 1: Prepare the Ingredients
Wash and chop all veggies.
Boil, peel, and slice the eggs.
Drain and rinse chickpeas (or shred cooked chicken if using).
Whisk together dressing ingredients until smooth and creamy.
Step 2: Layer the Salad
Use a large glass bowl (clear, for presentation) and layer in this order from bottom to top:
Dressing layer – Spread the creamy dressing evenly on the bottom.
Protein layer – Chickpeas or shredded chicken.
Firm veggies – Tomatoes, cucumbers, and bell peppers.
Sweet layer – Corn and shredded carrots.
Onion layer – Red onion or green onions.
Leafy greens – Romaine or mixed lettuce.
Toppings – Sliced eggs, cheese, nuts, and herbs on top.
Tip: If you plan to serve later, keep the dressing at the bottom to prevent the greens from getting soggy.
Step 3: Chill and Serve
Cover and refrigerate for 30 minutes to 4 hours to allow flavors to meld.
Toss gently right before serving or serve it layered for a stunning visual effect.
Notes & Tips
Make-ahead friendly: Assemble up to 1 day ahead (keep greens on top and dressing at bottom).
Healthier version: Use a yogurt-based dressing and load up on veggies like kale, arugula, and chickpeas.
Add a Mediterranean touch: Include olives, artichokes, and feta cheese with a lemon-herb dressing.
For crunch: Add toasted nuts or pita chips right before serving.
Frequently Asked Questions
Q: Can I make this vegan?
Yes — skip eggs and cheese, use chickpeas for protein, and make the dressing with plant-based yogurt or tahini.
Q: Can I add pasta to make it heartier?
Absolutely! Add 1 cup cooked pasta (like rotini or penne) to turn it into a layered pasta salad.
Q: How long does it last in the fridge?
Up to 2–3 days if stored covered and not mixed.
Nutritional Information
Calories: ~350 kcal
Protein: 17g
Carbs: 28g
Fat: 18g
Fiber: 6g