This is one of those quick meal ideas that makes it possible for us to eat at home, even during the busiest of weeks. I love that I can make this layered salad on Sunday and serve it on Monday or Tuesday and it is still just as fresh as the day I made it. I just use whatever is in my refrigerator and pantry to pull it together.
Layer your salad ingredients in the following order in a glass bowl (glass seems to keep the salad fresher than plastic)
Layer one - Salad greens (spinach, iceberg, romaine, mixed greens, field greens, etc)
Layer two - Chopped fresh vegetables (diced cucumbers - seeds removed, thawed frozen peas, chopped or matchstick carrots, bell peppers) or canned vegetables (banana peppers, black beans, kidney beans, corn)
Layer three - grated or cubed cheese, cooked bacon pieces, raisins, craisins
Cover bowl and store in refrigerator 2 - 3 days. Top with crunchies - nuts, sunflower seeds, croutons, etc at serving time.
Serve with salad dressing of your choice.