Jewelled Layered Salad

255 8 servings, 1-1/2 cups (375 mL) each
Recipe By
4.6
(7) 7 Reviews
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

8 servings, 1-1/2 cups (375 mL) each

Looking for a quick and delicious salad recipe idea? Try our Jewelled Layered Salad at your next get together. This salad combines sweet and savoury flavours - it's sure to be a hit with your guests.

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What You Need

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Make It

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  • Toss apples with lemon juice; drain. Place in 4-L glass bowl. Add cranberries; mix lightly.
  • Cover with layers of spinach, cheese, dressing and onions.
  • Refrigerate 4 hours. Add nuts just before serving; mix lightly.

Food Facts

Tossing the chopped apples with the lemon juice helps to prevent them from turning brown.

Shortcut

Serve salad immediately after assembling it. No need to refrigerate first.

Substitute

Substitute fresh pears for the apples.

Servings

  • 8 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 8 servings, 1-1/2 cups (375 mL) each
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 14g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 350mg
Carbohydrate 22g
Dietary fibre 4g
Sugars 14g
Protein 8g
   
Vitamin A 80 %DV
Vitamin C 35 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jnicholls |

    one of the best salads I've ever made!

  • BarbaraConnor |

    Refreshingly, delicious with visual attraction. However I could not find the Kraft Dressing indicated in the recipe, so put a variety of dressings out for individual choices. Also, not the salad for the folks who "do not like fruit in their salad".

  • ShellyJo |

    This salad was wonderful and although it was soggy the next day I still ate it hungrily! The only criticism that I have is that it was a little salty. In part from the almonds and also from the parmesan, I would cut the parm with a little cheddar next time.

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