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Layered Vegetable Salad with BBQ Ranch Dressing is spectacular! This amazing #salad uses all kinds of fresh #veggies, plus #bacon & two kinds of #cheese: #Cheddar & #MontereyJack. The #BBQRanchDressing is what gives the #recipe such amazing flavor. This #LayeredSalad is terrific for company or #holiday dinners & is #GlutenFree. #eggs #LayeredVegetableSaladWith BBQRanchDressing

Layered Vegetable Salad with BBQ Ranch Dressing

Teresa Ambra
Layered Vegetable Salad with BBQ Ranch Dressing is fantastic. This Layered Salad is chocked full of veggies, but topped with bacon, hard-boiled eggs, Cheddar and Monterey Jack cheeses so it's hearty, filling and completely satisfying. Because of all the protein it's a great main dish entree as well. The BBQ Ranch Dressing makes this salad spectacular. Perfect for company or holiday dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salads and Salad Dressings
Cuisine American
Servings 12
Calories 354 kcal

Equipment

  • 1 trifle dish or large serving bowl or salad bowl
  • 1 skillet
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 mixing bowl
  • 1 whisk

Ingredients
  

LAYERED SALAD:

  • 12 oz. bag butter bliss lettuce (two 6-ounce bags)
  • 1/2 cup matchsticks carrots
  • 1 small cucumber quartered and sliced
  • 1/2 large red bell pepper diced (but any color will work)
  • 1/2 medium zucchini quartered and sliced
  • 1/2 medium yellow squash quartered and sliced
  • 1/2 cup broccoli florets
  • 10 oz. container grape tomatoes halved
  • 1/2 cup sharp Cheddar cheese shredded (or Colby Jack)
  • 1/2 cup Monterey Jack cheese
  • 4 slices thick-cut bacon crisp cooked and crumbled
  • 2 large hard-boiled eggs quartered

BBQ RANCH DRESSING:

  • 1 1/2 cups Hellmann's mayonnaise (I used the one made with olive oil)
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup barbecue sauce (I used Stubb's Gluten Free)
  • 1 clove garlic finely minced
  • 1 dash salt or to taste
  • 1 dash ground black pepper or to taste

Instructions
 

SALAD:

  • Layer lettuce in salad bowl or trifle dish.
  • Then layer carrots, cucumber, bell pepper, zucchini, yellow squash, broccoli florets and grape tomatoes.
  • Prepare salad dressing.
  • Layer it over top of the vegetables.
  • Sprinkle cheeses over top, followed by bacon pieces.
  • Add hard-boiled eggs over top.
  • Refrigerate until ready to serve.

BBQ RANCH DRESSING:

  • Combine ingredients in a mixing bowl with a whisk and spread over top of salad in order listed above.

Notes

NOTE: If at all possible, refrigerate the salad about six hours before serving.
 
NOTE: Even two slices of bacon will be plenty unless you like a lot of bacon.
 
NOTE: You will not need all of the salad dressing. About two-thirds is plenty to provide a dressing for the salad.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 354kcalCarbohydrates: 10gProtein: 7gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 66mgSodium: 475mgPotassium: 329mgFiber: 1gSugar: 7gVitamin A: 2559IUVitamin C: 20mgCalcium: 122mgIron: 1mg
Keyword bacon, bbq ranch dressing, cheddar cheese, chef salad, company salad, food, hard-boiled eggs, holiday salad, layered salad, layered vegetable salad with bbq ranch dressing, monterey jack cheese, recipe, tossed salad
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