Layered Green Salad

Serves: 5
Total Calories: 841


1 medium head lettuce (bite-size pieces)
1/2 cup thinly sliced green onions
1/2 cup thinly sliced celery
1 (8-ounce) can sliced water chestnut
1 (10-ounce) package frozen green peas, uncooked
2 cups mayonnaise or Miracle Whip (or combination)
2 teaspoons sugar
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese, or 1 cup shredded Cheddar cheese
3 hard-boiled eggs
1/3 pound bacon, cooked crisp, crumbled


In large bowl, preferably glass, layer first 5 ingredients, beginning with lettuce and ending with peas. Mix together well, the mayonnaise, sugar, seasoned salt, and garlic powder. Spread over top of salad. Cover bowl with plastic wrap and refrigerate overnight.

Before serving, layer cheese on top of the dressing. Thinly slice wedges of tomatoes and ring the outside; next add a ring of sliced hard-boiled eggs; fill the center with crumbled bacon.

Variation: Tomatoes and eggs can be chopped. Put a layer of tomatoes, a layer of eggs, then bacon, and cover with cheese. The first one is colorful, but in the variation, the ingredients mix better when dishing it up.

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Nutritional Facts:

Serves: 5
Total Calories: 841
Calories from Fat: 735

This Layered Green Salad recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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