A colorful, crunchy layered salad packed with fresh vegetables, creamy dressing, and bright flavors. It’s beautiful enough for a gathering and easy enough for a family meal.
Ingredients
For the Salad Layers:
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup yellow bell pepper, diced
1 cup shredded carrots
1 cup sweet corn, drained
1 cup red bell pepper, diced
½ cup red onion, finely chopped
½ cup green peas, cooked and cooled
½ cup shredded cheddar cheese
¼ cup chopped fresh parsley
Optional Additions:
½ cup sliced black olives
½ cup diced avocado
½ cup cooked chickpeas
4 slices cooked bacon, crumbled
2 hard-boiled eggs, chopped
For the Creamy Dressing:
¾ cup mayonnaise
½ cup sour cream or plain Greek yogurt
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey or sugar-free sweetener
½ tsp garlic powder
½ tsp onion powder
½ tsp dried parsley
¼ tsp black pepper
¼ tsp salt
1–2 tbsp milk, if needed to thin
For Garnish:
2 tbsp shredded cheddar cheese
1 tbsp chopped parsley
1 tbsp sliced green onions
Optional: a few cherry tomatoes
Directions
Prepare the vegetables
Wash and dry all vegetables thoroughly.
Chop the lettuce, cucumber, bell peppers, tomatoes, red onion, and parsley. Shred the cabbage and carrots if they aren’t already prepared.
Make sure the vegetables are well drained and dry so the salad stays crisp.
Make the dressing
In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, apple cider vinegar, Dijon mustard, honey or sugar-free sweetener, garlic powder, onion powder, dried parsley, black pepper, and salt.
Whisk until smooth and creamy.
If the dressing is too thick, add 1–2 tablespoons of milk until it reaches a spreadable consistency.
Taste and adjust the seasoning.
Start the first layer
Use a large clear glass salad bowl or trifle dish so the colorful layers can be seen.
Place the chopped romaine lettuce evenly across the bottom.
Gently press it down without compacting it too much.
Build the rainbow layers
Add the ingredients in colorful layers:
Red cabbage
Cherry tomatoes
Cucumber
Yellow bell pepper
Shredded carrots
Sweet corn
Red bell pepper
Red onion
Green peas
Try to spread each layer evenly against the sides of the bowl so the rainbow effect is visible.
Add the cheese
Sprinkle the shredded cheddar cheese evenly over the vegetable layers.
If using bacon, olives, chickpeas, or chopped eggs, add them at this stage.
Add the dressing
Spread the creamy dressing evenly over the entire top of the salad.
Use a spatula or the back of a spoon to create a smooth layer that reaches all the way to the edges.
This helps seal the vegetables underneath and keeps them fresher.
Garnish
Sprinkle the top with shredded cheddar, chopped parsley, and green onions.
Add a few cherry tomatoes for extra color if desired.
Chill
Cover the salad tightly with plastic wrap or a lid.
Refrigerate for at least 2 hours before serving. For the best flavor, it can be chilled for up to 6 hours.
Serve
Serve the salad cold.
For a beautiful presentation, bring the entire bowl to the table before mixing.
If serving buffet-style, gently toss the salad just before serving so the dressing coats all the layers.
Nutrition Information
Approximate per serving, based on 8 servings and without optional additions:
Calories: 245 kcal
Protein: 6 g
Total Carbohydrates: 17 g
Fiber: 4 g
Net Carbohydrates: 13 g
Fat: 18 g
Saturated Fat: 4 g
Cholesterol: 18 mg
Sodium: 390 mg
Sugar: 8 g
Nutrition values are estimates and can vary depending on the brands and exact quantities used.
Q&A
Can I make this salad ahead of time?
Yes. You can assemble it up to 6 hours ahead and refrigerate it covered. Keep the salad chilled until ready to serve.
Can I use ranch dressing?
Yes. Ranch works very well with the vegetables. You can replace the homemade dressing with about 1¼ cups of your favorite ranch dressing.
Can I make it healthier?
Yes. Use plain Greek yogurt in place of some or all of the mayonnaise. You can also reduce the amount of cheese or use a light cheese.
Can I make this salad low-carb?
Yes. Skip the corn, peas, and honey/sugar in the dressing. Add more cucumber, leafy greens, bell peppers, broccoli, cauliflower, and avocado instead.
Can I add protein?
Absolutely. Grilled chicken, turkey, boiled eggs, tuna, chickpeas, or crispy bacon can turn this into a complete meal.
Why is a glass bowl recommended?
A clear bowl lets you see the colorful vegetable layers, making the salad especially attractive for parties, holidays, and potlucks.
Can I use iceberg lettuce?
Yes. Iceberg gives the salad extra crunch. You can also use a mixture of iceberg and romaine.
How long does it keep?
For the best texture, eat it within 2–3 days. Keep it refrigerated in a tightly covered container.
Should I mix it before serving?
You can either gently toss the whole salad before serving or scoop straight down through the layers so each serving gets a little of everything.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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