Name: Layered Vegetable Salad with Egg & Cheese
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups chopped romaine or iceberg lettuce; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, finely chopped; 1 cup shredded carrots; 1 cup frozen peas, thawed; 4 hard-boiled eggs, sliced; 1 cup shredded cheddar or mozzarella cheese; 1/2 cup mayonnaise; 1/2 cup Greek yogurt or sour cream; 1 tbsp lemon juice; Salt and black pepper, to taste

This Layered Vegetable Salad with Egg & Cheese is as beautiful as it is delicious. Packed with colorful layers of crisp vegetables, creamy dressing, tender eggs, and rich cheese, it’s a dish that’s perfect for making ahead and serving at any gathering. Each bite gives you a little bit of everything fresh, crunchy, savory, and satisfying.

Why You’ll Love Layered Vegetable Salad with Egg & Cheese

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re preparing a side for a picnic, holiday meal, or potluck, this salad fits the bill. Here’s why it’s a favorite:
Versatile: Works for any occasion and pairs with countless main dishes.
Budget-Friendly: Uses fresh, affordable veggies and simple pantry ingredients.
Quick and Easy: Easy to layer and can be made ahead.
Customizable: Swap in your favorite vegetables or cheeses to make it your own.
Crowd-Pleasing: Bright, colorful, and full of flavor—everyone loves it.

Ingredients

Ingredients in Layered Vegetable Salad with Egg & Cheese
Here’s the magic of this salad it’s customizable, fresh, and full of texture. Let’s break it down:
Lettuce: A fresh, crisp base for the layers.
Tomatoes: Juicy and sweet, adding a pop of color.
Cucumbers: Crunchy and refreshing.
Bell Peppers: For vibrant color and sweetness.
Carrots: Shredded for a touch of crunch and sweetness.
Hard-Boiled Eggs: Add protein and a creamy texture.
Cheese: Cheddar or your favorite shredded cheese for richness.
Dressing: A creamy mayo or yogurt-based dressing ties everything together.
Green Onions or Chives: For a mild onion flavor and garnish.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: No cooking needed—just prepare your ingredients.
Combine Ingredients: Chop the lettuce, tomatoes, cucumbers, bell peppers, and carrots into bite-sized pieces. Slice or chop the hard-boiled eggs.
Prepare Your Cooking Vessel: Use a large glass bowl or trifle dish so the layers are visible.
Assemble the Dish: Start with lettuce at the bottom, then layer cucumbers, tomatoes, carrots, bell peppers, eggs, and cheese.
Cook to Perfection: There’s no cooking involved, just layering carefully.
Finishing Touches: Spread the dressing evenly on top and sprinkle with green onions or chives.
Serve and Enjoy: Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Nutrition Facts

Servings: 8 servings
Calories per serving: 230

Preparation Time

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes

How to Serve Layered Vegetable Salad with Egg & Cheese

Serve chilled as a side dish for barbecues, holiday dinners, or casual family meals. It pairs well with grilled meats, sandwiches, or hearty casseroles.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use a clear glass bowl to showcase the layers it’s part of the charm.
Make it the night before; it tastes even better as it chills.
Keep the dressing on top until serving to avoid soggy layers.
Add bacon bits or croutons for extra flavor and crunch.
Switch up the veggies based on what’s in season.

FAQ’s

Can I use a different dressing?
Yes, ranch or vinaigrette also works beautifully.
Can I make it vegetarian?
It already is! Just choose vegetarian cheese if needed.
How long does it keep?
Up to 2 days in the fridge; any longer and the lettuce may wilt.
Can I add meat?
Yes, diced ham, turkey, or bacon are great additions.
Do I have to layer it?
Layering is pretty, but you can toss everything together if you prefer.
Can I use different cheeses?
Yes, mozzarella, feta, or Swiss add unique flavors.
Can I make it ahead of time?
Yes, up to 24 hours ahead; keep tightly covered in the fridge.
Can I use pre-shredded carrots?
Absolutely, it’s a great time-saver.
How can I make it lighter?
Use Greek yogurt instead of mayo for the dressing.
What’s the best way to serve it?
Use a long-handled spoon to scoop all the layers in one go.

CONCLUSION

This Layered Vegetable Salad with Egg & Cheese is fresh, colorful, and irresistibly good. It’s the perfect make-ahead dish that adds a touch of elegance and flavor to any meal.

Layered Vegetable Salad with Egg & Cheese

Author: Andy
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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Description

A colorful and hearty layered vegetable salad with crisp veggies, hard-boiled eggs, and shredded cheese, all topped with a creamy dressing. Perfect for potlucks, picnics, or as a make-ahead meal.

Ingredients

Scale

2 cups chopped romaine or iceberg lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1 cup shredded carrots
1 cup frozen peas, thawed
4 hard-boiled eggs, sliced
1 cup shredded cheddar or mozzarella cheese
1/2 cup mayonnaise
1/2 cup Greek yogurt or sour cream
1 tbsp lemon juice
Salt and black pepper, to taste

Instructions

In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, salt, and pepper to make the dressing. Set aside.
In a large clear bowl or trifle dish, layer the ingredients starting with lettuce, then tomatoes, cucumber, onion, carrots, peas, eggs, and cheese.
Spread the dressing evenly over the top layer of cheese, ensuring the salad is fully covered.
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Toss just before serving, or serve as a layered dish for presentation.