Layered Summer Salad

Layered Summer Salad

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A bright and crunchy salad packed with flavour that will definitely impress your guests!

  • Recipe serves6 - 8
  • Preparation time30 minutes
  • Cooking time15 minutes


  • 15ml sunflower oil
  • 1 onion, finely chopped
  • 1 punnet button mushrooms, sliced
  • ½ head iceberg lettuce, shredded
  • 2 punnets assorted bean sprouts
  • 1 sleeve celery, chopped
  • 2 red peppers, finely diced
  • 2 yellow peppers, finely diced
  • 200g frozen peas, defrosted
  • 200g frozen corn, defrosted
  • 45ml KNORR Brown Onion Soup
  • 1 tub smooth cottage cheese
  • 45ml KNORR Creamy 1000 Island Salad Dressing
  • 250ml cheddar cheese, grated
  • Freshly chopped chives for garnish


  • Heat oil in a frying pan and fry the onions until soft then add the mushrooms and fry for about 10 minutes until tender
  • Remove from the heat and set aside
  • To assemble the salad use a glass bowl so that you can see all the colourful layers
  • Start with the shredded lettuce on the base of the glass bowl then follow with bean sprouts, celery, red and yellow peppers, peas and corn
  • Top with the sautéed onion and mushrooms including any of the juices in the pan
  • In a jug mix together the KNORR Brown Onion Soup, cottage cheese and KNORR Creamy 1000 Island Salad Dressing until smooth
  • Spread this dressing over the top of the salad, top with grated cheddar cheese and sprinkle with chives