Layered salad is the ultimate party classic. It was created in the 70s and was a must at any celebration. That’s for good reason. The mixture of fruits, vegetables, ham and salad with a mayonnaise dressing fits every buffet. This classic layered party salad is the ideal recipe to serve your guests with a touch of nostalgia.
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Add the dressing generously. One advantage of this salad is that it is easy to prepare and can sit in the fridge overnight. It also looks great when served in a large glass bowl.
Variants
There are no limits to the ingredients in your layers, whatever tastes good is allowed. In our recipe below you will find the most classic version with celery salad, pineapple pieces, corn and cooked ham.
Vary as desired with smoked turkey breast or even seafood such as shrimp or surimi. For a vegetarian version, leave out the ham and replace it with a larger layer of boiled eggs or soft-roasted nuts. For a fresh touch, you can also add a layer of diced pickles and fresh peppers. You can refine the dressing with fresh herbs such as chives or parsley. But it’s better to put this on the next day before serving.
So the layered salad remains a timeless classic that adapts to any celebration.
Tip: When preparing, make sure to follow the order of the layers so that the salad stays in good shape. Place the robust ingredients at the bottom and finish with the dressing, which is best topped up just before serving.
Let the salad sit covered in the fridge for at least 4 hours. This makes it perfect for buffets or as a souvenir for any celebration.
Also make our potato salad with apple or the popular cream herring salad.
Classic layered salad with celery
Monitor stays on
Ingredients
- 200 G Celery salad, or 200 g grated celeriac
- 2 sour apples, e.g. B. Granny Smith
- 1 can Pineapple pieces, small, approx. 200 g
- 1 can corn, small, 150g
- 200 G cooked ham, diced
- 4 hard-boiled eggs
- 200 G Gouda, grated
- 200 G sour cream
- 200 G mayonnaise
- Salt and pepper
- Parsley for garnish
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This is how it’s done
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First, hard-boil the eggs for 7 minutes and let them cool. Peel them and quarter them.
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For the dressing, mix sour cream and mayonnaise. Season everything generously with salt and pepper. Set it aside.
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Now layer the ingredients in a large glass salad bowl and add half of the dressing as a middle layer: Start with the celery salad (or finely grated celeriac) as the first layer.
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Peel the apples, remove the core and cut them into small cubes. Distribute the apple pieces evenly in a layer over the celery salad.
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Drain the canned pineapple pieces well or cut fresh pineapple into small pieces. Spread them over the apples. The next layer is the drained corn.
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Now pour half of the dressing evenly onto the corn layer.
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Then continue with the boiled eggs. Then sprinkle the diced ham pieces evenly over the eggs.
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Now pour the rest of the dressing generously over it and finally sprinkle the grated Gouda over it. Cover the bowl with cling film and let the salad sit in the fridge for at least four hours, preferably overnight. Bon appetit.
Original on oma-kocht.de from September 21st. 2024
