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Layered Vegetable Salad with Blue Cheese Dressing recipe

Layered Vegetable Salad with Blue Cheese.

Layered salads are perfect sides for casualparties and are always a hit at potluck suppers.

Recipe: Layered VegetableSalad with Blue Cheese Dressing

1 (8-ounce) container sour cream
1 cup mayonnaise or salad dressing
2 teaspoons granulated sugar
1 tablespoon fresh lime juice
1/4 cup fresh basil leaves, chopped
1/4 teaspoon each salt and pepper
6 cups Romaine lettuce, torn into bite-sized pieces
1 cup celery, sliced
1 (10-ounce) package frozen peas, thawed
1 cup red, yellow and green pepper, diced
1/2 cup green onion, sliced
2 medium tomatoes, cut into thin wedges
2 hard-cooked eggs, sliced
1/4 cup sliced almonds
1 1/2 cups (6 ounces) Wisconsin Blue Cheese, crumbled

  • For dressing: In small bowl, combine firstsix ingredients; mix well and chill.
  • In large salad bowl, layer lettuce, celery,peas, peppers, and green onion.
  • Spread with prepared dressing.
  • Arrange tomatoes and eggs on top.
  • Sprinkle with almonds and blue cheese.Cover; chill several hours.

    Makes 8 servings.

    Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.

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  • Comments

    1 Comment


    In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas. Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh dill. Cover and refrigerate for up to 8 hours. Toss just before serving.

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