Layered Garden Salad | Stay at Home Mum



Time Needed





  • 1
    Iceberg Lettuce
  • 1 cup
    Tasty Or Cheddar Cheese
  • 4
  • 1
    Tin Of Baby Beetroot, Drained
  • 1
    Tin Of Corn Kernels
  • 1
    Iceberg Lettuce

Nutrition Information

Qty per
245g serve
Qty per
Energy 10752cal 4391cal
protein 3.89g 1.59g
Fat (total) 233g 95g
– saturated 48g 20g
Carbohydrate 0.46g 0.19g
– sugars 0.21g 0.09g
Dietary Fiber 0g 0g
Sodium 1.3mg 0.53mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

How to Make an Epic Layered Garden Salad

Want a simple salad that looks ‘Wow!!!!!’. Garden Salad can look pretty boring just placed in a salad bowl. Well, we got you sister! This Layered Garden Salad will knock the socks off of anyone who looks at it. It is a salad feast for the eyes and tummy. The key – serving it in layers in a trifle glass. You can pick up trifle glasses pretty much at any homewares store or your local Big W or Kmart.

For a salad that has a bit more ‘filling power’ – try our Kebab Layered Salad with layers of lamb, hummus and tabouli.


  1. Drain the small tin of corn kernels and baby beetroot in separate strainers.

  2. Dice the tomatoes and beetroot and set aside in separate bowls.

  3. Roughly chop the lettuce, and grate cheese if using block cheese.

  4. Place diced tomato thick even layer on the bottom of a large round glass bowl. We used a trifle bowl, you can use a large glass salad bowl also.

  5. Now place diced beetroot on top of tomatoes, then corn kernels, lettuce and finish with grated cheese on top.

  6. Serve with your choice of meat or fish if you like.

Recipe Hints and Tips:

  • Layered Garden Salad is not suitable for freezing and best served immediately.
  • You can have all the layers prepared in separate bowls a day ahead, then assemble layers in a bowl just before serving.
  • Makes for a great centrepiece on the table and serve with wraps.

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