The sun is shining and the temperatures are rising, you should slowly prepare for the grilling season. What shouldn't you forget when you start grilling? The layered salad for grilling is one of the favorite salads for summer parties in the garden. Of course, you can make this delicious salad for dinner and then eat the leftovers for lunch the next day. You can find them herebest recipesfor a delicious, juicy, but also beautiful-looking layered salad!
Classic layered salad for grilling with 7 ingredients
You can prepare this layered salad of bacon, onions, peas, cheese, cauliflower, leeks and iceberg lettuce in a large bowl. He's never too much because everyone loves him! You canVary the salad, by replacing green onions with red ones, or buying a different type of cheese, etc. The original recipe makes 12 servings.
Ingredients:
- 500 g Speck
- 1 large head of iceberg lettuce – rinsed, dried and chopped
- 1 red onion, chopped
- 300g frozen green peas, thawed
- 300 g shredded cheddar cheese
- 150g chopped cauliflower
- 2 leeks, chopped
- 400 g Mayonnaise
- 2 tbsp white sugar
- 100g grated Parmesan cheese
Preparation of the classic salad
Place the bacon in a large, deep skillet. Fry over medium heat until evenly browned. Crumble the bacon and set aside.
In a large bowl, put the iceberg lettuce and cover it with a layer each of onions, bacon, peas, cauliflower, grated cheese, then bacon again and finally spring onions.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle it over the salad and place the layered salad in the fridge to grill until it has cooled.
Delicious, juicy summer layered salad for parties
Look for a dish that youfor a picnicor can prepare in advance for the upcoming barbecue party in the summer? Then this spinach layered salad is just right for a large group. Not only does it taste good, it also looks good. Layered salads that can be prepared in advance are ideal if you want to feed a lot of people. Or if youa dinner or a barbecuePrepare for family or friends and don't want to leave everything to the last minute.
Ingredients:
- 150g fresh baby spinach, torn
- 300 g shredded iceberg lettuce (about ½ of a small head)
- 3 stalks chopped celery
- 200g frozen peas, thawed
- 1 spring onion, sliced (white and green parts)
- 5 hard-boiled eggs, chopped or sliced
- 300g diced cooked ham
- 300 g Mayonnaise
- 150 g sour cream
- 1 EL Salatgewürz
- 80g grated Parmesan cheese
How to prepare the summer salad
Toss together the spinach and iceberg lettuce and place in the bottom of a large salad bowl or trifle bowl. Layer the following ingredients on top in this order: celery, peas, green onions, hard-boiled eggs, and ham.
To make the dressing, mix the mayonnaise, sour cream and salad seasoning in a small bowl. Spread the dressing evenly over the ham layer and sprinkle the Parmesan cheese over the dressing layer. Cover your layered salad and refrigerate for at least 4 hours or overnight before serving.
Quick layered salad for grilling in a glass
This recipe is super delicious and the layered salad looks very cool in the cute jars! How to prepare it quickly and easily!
Ingredients:
- 400 g tuna, chopped, drained
- Salt and pepper
- 200g whole baby peppers or sliced red peppers
- 200g white beans, drained
- 100g black olives, sliced
- 80g celery
- 4 hard-boiled eggs, sliced
- Olive oil and balsamic vinegar
This layered salad is easy to prepare
Layer the salad in a glass. Start with the tuna seasoned with salt and pepper. Then add the peppers, followed by the olives, beans, celery, red onion and egg. Serve the glass with a bowl and have your guests add the salad to the bowl. Season it with olive oil and balsamic vinegar.
* Serving suggestion: Serve the layered salad with delicious, crusty bread and add coarsely chopped fresh parsley.
Another option for a layered tuna salad
This is what the healthy salad looks like in a glass
Vegan layered salad for grilling with pasta and pesto
The following salad goes perfectly with a vegetarian or vegan diet.
Ingredients:
Forthe fried vegetablesDo you need:
- 2 large beets, peeled or brushed and cut into large cubes
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 ears of corn (with the leaves)
For the pesto you need (as an option, use store-bought pesto):
- 400 g Basil
- 60 g pine nuts, or walnuts, or seeds of your choice, roasted
- 60 g olive oil, or water
- 60g nutritional yeast
- 3 tbsp lemon juice
- Salt and pepper, to taste
For the other layers:
- 300 g of any short pasta, gluten-free if necessary, cooked according to package instructions
- 400 g cherry tomatoes, halved
- 400g white beans, drained
- Lettuce leaves or arugula
- 1 medium cucumber, diced
- 1 small zucchini, cut into spirals
Preparation of the vegetarian/vegan layered salad
Roast the vegetables first. Preheat the oven to 180°C and place the beetroot, olive oil, salt and pepper on a tray lined with baking paper. Place the tray on one rack of the oven and place the corn directly on another rack of the oven. Bake the beets and corn for 30 minutes. The beets should be soft and the corn husk slightly charred. When the corn has cooled, remove the husk and cut the kernels with a serrated knife.
To make the pesto, put all the ingredients in a food processor and mix until a smooth paste is formed.
In a large bowl, mix the lettuce leaves, cucumber, corn kernels and zucchini. Layer the ingredients in the following order or as desired: roasted beets, chopped tomatoes, cooked pasta, beans, pesto and then the green salad mix. You can serve your delicious, juicy layered salad for grilling immediately.
