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Individual Layered Salad

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3 tablespoons mayonnaise
1 cup mixed lettuces
1/4 cup grape tomatoes
1/3 cup frozen peas, cooked
1/4 cup chopped red bell pepper
1/4 cup shredded carrots

Individual Layered Salad

This easy lunch salad recipe is full of crunchy veggies and savory salad dressing. It's portable and delicious.

  • Serves 1
  • Easy

About This Recipe

With the new school year underway, it’s time to think about lunchboxes. This Individual Layered Salad is perfect.

Now, when I use the term “lunchbox” you understand I’m not referencing the old tin lunchboxes or brown paper bags. Don’t use those – they aren’t insulated and won’t keep perishable foods safe for your kids!

A proper, insulated lunchbox, paired with a frozen ice pack or frozen juice box or water bottle, will keep food safe until it’s time for lunch.

With that out of the way, let’s talk about the food.

My favorite lunch from home when I was in school was this individual layered salad my mom put together. It was always fresh and simple and just delicious. And healthy.

You can use any veggies or greens you’d like in this easy recipe. Just put the dressing of your choice on the bottom (mine was Thousand Island, or just plain good mayonnaise) and top the dressing with harder vegetables such as carrots or kohlrabi. They won’t get soggy as they sit in the dressing for a couple of hours.

Top those veggies with lettuce, kale, romaine, or any greens your child likes. Add some shredded cabbage. Add fun things like baby peas (add them frozen; they’ll thaw perfectly by lunch time), cubes of cheese, and even leftover roasted potato cubes in place of croutons. Add cooked cubed chicken, cooked shrimp, or flaked salmon if you’d like. Add a tight fitting lid and you’re good to go.

Why this recipe for Individual Layered Salad works:

  • This really isn’t a recipe, but more a suggestion of things you can use to make a lunch your child will eat.
  • Make sure that all of the ingredients are cold before you assemble the salad. Cold packs can keep food cold, but they won’t chill perishable food down to a safe temperature.
  • Use a plastic jar with a screw top lid, or a Tupperware or plastic container with a tight snap lid.
  • Get your child involved in the preparation of this salad. They are more likely to eat it if they had a hand in designing it.
  • Use the best produce you can find. This is no place for veggies that are on their last leg.


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Put the mayonnaise into the bottom of the container. Top with the lettuce, then add the grape tomatoes, frozen peas, bell pepper, and carrots.


Seal the container and put it into a padded lunch box along with a frozen juice box or water bottle.


At lunch time, just mix the salad together and eat.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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