This salad is so easy and quick, you can make 8 servings of salad and dressing in less than 20 minutes. I love the quart mason jars because storing it is so convenient and the salads actually last longer. Start layering with the dressing to keep the lettuce nice and crisp and out of the dressing until you’re ready. Top it last with crunchy toppings like crunchy noodles or nuts for a delicious kick of crunch! Give this a try! You’ll be so glad you did!
Garden Salad with Creamy Cheese & Herb Dressing
Prep time
Total time
So simple and tasty! With this dressing, everyone loves this!
Author: Linda Davis
Recipe type: Salad, Dressing, side dish
Cuisine: Californian
Serves:: 8
Ingredients:
- Dressing Ingredients:
- ½ C Mayonnaise
- ⅓ C White Wine vinegar
- 1 t Vegetable oil
- 2 T Light corn syrup
- ¼ C Parmesan cheese, grated
- ¼ t Garlic salt, or 1 garlic clove, minced
- ½ t Dried Italian seasoning
- 1 T Fresh lemon juice
- 1 t Honey
- Salad Ingredients:
- 1 recipe Creamy Garden Salad Dressing (see recipe below)
- 2 Carrots, medium dice
- 1 Cucumber, peeled and diced medium
- ¼ C Sliced red cabbage
- ½ C Sliced red onion
- 2 stalks, diced celery
- 1 pkg Baby tomatoes
- 2 pkg 9oz. Premium Romaine Salad w/ Carrots and red cabbage
- 1 C Sliced almonds
- 1 C Chinese crispy dry noodles from a can
Directions:
- For Dressing:
- Combine all the dressing ingredients in a blender until well mixed.
- This will last a week if you store it in an airtight container in the refrigerator. Otherwise, chill until needed.
- For salad:
- In 8 empty quart mason jars, layer the creamy garden salad dressing, divided evenly (about 3 T per jar), followed by each ingredient listed divided amongst the jars or in a large salad bowl. Tighten each lid and refrigerate or toss in a bowl and serve. If not storing in quart jars, start in a large bowl with lettuce and end with dressing, toss, and serve immediately.
