Layered Salad

Serves: 12

This is a simple and beautiful salad. You can vary the ingredients according to your taste and what you have in your fridge, and you can dress it up a bit with fresh herbs, Gorgonzola cheese or whatever is sounding good to you.

Dovetailing Tip: Use a portion of the bacon you cooked while making the Ultimate grilled cheese for this recipe.

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Cook Time:
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2 heads iceberg lettuce, chopped
8 ounces , fluid baby spinach, washed and dried
salt and pepper, to taste
8 whole hard boiled eggs, chopped
16 ounces , weight bacon, cooked and chopped
4 whole tomatoes, chopped
1 bunch green onion, thinly sliced
8 ounces , weight cheddar cheese, grated
1 bag (10 ounce) frozen peas, partially thawed
for the dressing:
1/2 cup (real) mayonnaise
1/2 cup sour cream
1 tablespoon sugar (more to taste)
fresh dill, chopped


In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.

Cover and refrigerate for up to 8 hours. Toss just before serving.


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