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Layered Salad Recipe

    Layered Salad Recipe

    Behold one of the most stunning examples of a spring salad you’ll ever find! In my part of the country, you’ll almost always find it on the menu at luncheons and potlucks. You can adjust the ingredients to suit your preferences and utilize whatever you have in the refrigerator. If you want to jazz it up, add some fresh herbs or Gorgonzola cheese – whatever makes your knickers pop! The ingredients are placed in a lovely glass bowl so that the layers may be viewed in all of their vibrant splendour.

    But the real telltale indication of a layered salad is what goes on top: a straightforward salad dressing that is applied uniformly across the top to “seal in” the components placed below it. After that, it is stored in the refrigerator until immediately before being served, which is tossed on site.

    This would be wonderful as a side dish at a picnic! A refreshingly chilly and crisp accompaniment that goes wonderfully with all the grilled meats.

    And it’s rather lovely.

    How would you describe a Stacked Salad?

    It’s a staple at any good potluck! The layered salad was a staple in my in-laws’ kitchen growing up, and it always impressed a large group of people. You first need to locate a clear bowl or trifle dish (so you can see all the gorgeous layers!), then put the salad together in it. The basis is a salad green of some kind; I use a combination of iceberg and spinach in this particular recipe. The next component of this salad is the hard-boiled egg, followed by the crispy bacon, tomato, green onion, cheese, frozen peas, and finally, the dressing.

    Can you Prepare the Layered Salad Ahead of Time?

    Yes! You have a day and a half to prepare it before serving. You could even wash the vegetables, pat them dry, chop them the night before, and then construct the salad the next morning, just in time for an Easter supper or a Mother’s Day brunch.

    How can you Prevent a Layered Salad from Getting Soggy?

    Magic! Okay, so it’s not magic, but it requires a lot of careful layering and a beautiful, thick dressing that doesn’t leak between the layers. Because the lettuce, the component of the salad that generally becomes soggy first, is located on the other end of the bowl from the dressing, there is no possibility of the two components coming into contact with one another until you stir the salad all together. The barrier between the two halves is formed by the components of the sandwich, such as the bacon, egg, and cheese.



    • Iceberg lettuce from two heads cut
    • 8 ounces of baby spinach, cleaned and dried before serving
    • Various amounts of salt & pepper, to taste
    • Eight hard-boiled eggs in their whole, sliced
    • Sixteen ounces of bacon, chopped after it has been cooked.
    • Four tomatoes in their entirety chopped
    • One bunch of green onions cut very thinly.
    • grated cheddar cheese equaling 8 ounces
    • 10 ounces of frozen peas, with just some of them, thawed


    • 1/2 c. mayonnaise
    • 1/2 tablespoon of sour cream
    • One tablespoon of sugar (more to taste, if desired).
    • Dill that has been chopped fresh and used as a topping


    1. To prepare the salad, place the lettuce in the bottom of a transparent glass bowl and lay the remaining salad components on top of the lettuce, concentrating the other ingredients around the bowl’s rim and filling up any empty spaces in the middle with other lettuce as necessary. The layer of peas should be the last one.
    2. To prepare the dressing, place all ingredients in a separate dish and whisk them together until smooth. Pour the sauce over the peas, then use a spatula to evenly distribute it across the surface of the peas and bring it to the bowl’s rim. Fresh Dill can be sprinkled on top.
    3. Place in the refrigerator, covered, for up to eight hours. Toss shortly before serving.
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