Sunny Layered Salad Recipe

Sunny Layered Salad Recipe

  • 1/4 cup sliced almonds
  • 2 tablespoons sugar
  • 6 cups shredded lettuce
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 cup frozen peas, thawed and well drained
  • 1/2 medium cucumber, sliced
  • 2 medium tomatoes, cut into thin wedges
  • 2 cups shredded mozzarella cheese
  • 1 (15 ounce) can mandarin oranges, drained
  • DRESSING:
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a skillet, cook and stir almonds and sugar over low heat until sugar is dissolved and almonds are coated. Spread almonds on waxed paper and set aside.
  2. In a large glass salad bowl, layer the lettuce, water chestnuts, peas, cucumber, tomatoes, cheese and oranges. Sprinkle with the sugared almonds. Cover and refrigerate for at least 2 hours.
  3. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and serve immediately.
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