Deluxe Tossed and Layered Salad
"This comes from my sister Terry, and was published in the church cookbook for the Molalla Christian Church, here in Oregon. Prep time includes chilling."
photo by Nancy G.
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 head green lettuce
- 2 large tomatoes, chopped
- 2 avocados, chopped
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1⁄2 cup freshly grated parmesan cheese
- 1 cup crouton
directions
- In a large serving bowl, toss together half of all the ingredients except for the Parmesan and croutons; sprinkle half of the Parmesan over the top.
- Layer the remaining ingredients over: lettuce, tomato, avocado, cheddar, Mozzarella, remaining Parmesan, then sprinkle the croutons over the top.
- Refrigerate for 30 minutes, then serve with your favorite dressing (Bersteins is a good brand).
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Reviews
-
Excellent salad! Simple to put together and it makes a wonderful presentation in a glass bowl. I used chunked up cucumber instead of avocado since I am the only one who likes avocado. I think it would be awesome with the avocado. I used green leaf lettuce. We used whatever dressings we had in the fridge. This salad would also be great to bring to a potluck ~ it makes a large salad. Thanks for posting a new salad to add to my cookbook!
Tweaks
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Excellent salad! Simple to put together and it makes a wonderful presentation in a glass bowl. I used chunked up cucumber instead of avocado since I am the only one who likes avocado. I think it would be awesome with the avocado. I used green leaf lettuce. We used whatever dressings we had in the fridge. This salad would also be great to bring to a potluck ~ it makes a large salad. Thanks for posting a new salad to add to my cookbook!
RECIPE SUBMITTED BY
cxstitcher
Molalla, Oregon
12-14-2018 Update : I am gluten free, not by choice. I love to Bake, usually on Sunday afternoons when I am at home with my family after church. So...when I had to go gluten free... it changed my life. I felt like when one is gut punched.
I have been in the kitchen with my mom since I was 12, learning from her. . I now had to learn how to cook & bake all over again. I had to learn how to bake GF, cook GF,...it was a huge challenge. Most of what I had learned for the last 40 years had to be adjusted. I gave up for a period of time, very discouraged. Now, I look forward to time for my baking... I have learned how to adjust and bake, making most recipes GF. We have raspberries, Rhubarb, Blueberries, and Marionberries out in our garden, so I have plenty of fruit to keep me busy in the spring and summer. I also enjoy making fresh jam for my family and being able to have it year round in the freezer. I live in the Pacific Northwest. I have the mountains, the beach, and high desert all within two hour drive. Time taken for trips to the Pacific Coastline renews me when I am worn out and stressed.?
What I enjoy to do for fun is being outdoors, riding our motorcycle, camping and cruising when we can. I love the wildlife, a short hike in the woods is wonderful. I love to do hand stitching. I am recently working on Angel Of Hope. It's that time of year. Hummm....Pet Peeve, oh I have one. crazy as this is..... I hate cleaning up the counter and floured area after rolling out pie crust. But, I am pretty good making a great pie crust. :)
