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.
Notes
- You can add cooked bacon bits or diced ham for extra protein.
- Use any vegetables you have on hand like bell peppers or corn.
- Can be made up to 1 day in advance; keep refrigerated until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 130mg
Keywords: layered salad, vegetable salad, egg cheese salad, make ahead salad