Layered Vegetable Salad

Layered Vegetable Salad

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"A favourite of the Laviolette family, this colourful salad is great for picnics and barbecues."
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1 d 15 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Place half of the lettuce in the bottom of a large bowl. Add a layer each of half of the peppers, mushrooms and celery.
  2. Spread 1/2 cup mayonnaise over the celery. Layer remaining lettuce, peppers, mushrooms and celery.
  3. Top with eggs, then spread remaining mayonnaise over eggs.
  4. Sprinkle cheese over mayonnaise, then top with bacon bits, if using.
  5. Refrigerate for 24 hours.


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Seemed similar to a Cobb Salad to me. I altered the recipe to omit the mayonnaise and grated cheese, substituting blue cheese dressing served on the side. Can use other dressings (again, on th...

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