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Layered Salad with Walnuts

I love to cook and often make this refreshing layer salad. It looks so pretty in a glass bowl. Our friends really enjoy it, plus I can make it ahead of time. —Virginia Miracle, Sarasota, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings


  • 1 cup walnut halves
  • 1 teaspoon canola oil
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon dill weed
  • 5 cups shredded lettuce
  • 8 cherry tomatoes, halved
  • 1 cup shredded cheddar cheese
  • 1 package (10 ounces) frozen peas, thawed
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons chopped green onion
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon salt


  • In a small bowl, toss walnuts with the oil, garlic salt and dill. Spread in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned, stirring once. Cool.
  • In a 2-1/2-qt. bowl, layer 2 cups lettuce, tomatoes, cheese, peas, 3/4 cup walnuts and remaining lettuce.
  • In a small bowl, combine dressing ingredients. Spread dressing over top of salad (do not toss). Chill until serving.
  • Just before serving, top with remaining walnuts.
Nutrition Facts
1 cup: 354 calories, 32g fat (8g saturated fat), 33mg cholesterol, 392mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 8g protein.

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