Layer Salad usually makes its appearance in the Summer at a pot luck or BBQ.  It traditionally has peas, cheddar cheese, bacon and ranch dressing or mayo, but you can make this salad with any ingredients you have on hand. I decided to challenge myself and invent my own layer salad. I used romaine, cherry tomatoes, red bell peppers, cremini mushrooms, zucchini, corn, carrots, scallions, sprouts and fried prosciutto with a Lemon Basil Vinaigrette.

The 10-Layer Salad looks lovely as pictured in a glass bowl, but I’ll be honest. I didn’t have a large enough glass bowl to do the honors. When it was time to toss it with the dressing, I put it in a separate, large, wooden bowl and gently poured the lemon basil vinaigrette over it.


10 Layer Salad Recipe
Prep time
Total time
Recipe type: Salad
Cuisine: American
Yield: 8-10
  • 2 hearts of romaine, julienned
  • 2 cups tomatoes, ripe, cherry, halved
  • 1 ea. red bell pepper, julienned
  • 8 oz. Cremini mushrooms, sliced thin
  • 2 ea. zucchini, medium, julienned or sliced into spaghetti on a mandolin or a spiralizer
  • 4 ears of sweet corn, kernels removed from cob, blanched in salted, boiling water and shocked in ice cold water and drained.
  • 2 large carrots, thinly sliced on the bias, blanched in salted boiling water, shocked in ice cold water and drained.
  • 1 bunch scallions, white and greens thinly sliced
  • 1½ cup sprouts (we suggest sunflower or radish)
  • 8 oz Prosciutto, thinly sliced and julienned, sautéed in olive oil until crisp.
  • Lemon Basil Vinaigrette
  1. Layer above ingredients into a large glass bowl, one at a time. Start at the sides of the bowl first to create an outer ring and then add remaining ingredients in the center.
  2. Cover and store until ready to serve, and toss with a lemon basil vinaigrette.

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