Layered Salad
A layered salad isn’t something I grew up eating at family gatherings. The first time I made this, it was because I thought it looked pretty but I didn’t realize how good it was going to taste and what a crowd pleaser it would be. It’s like a beautiful layered cobb salad and it’s delicious.
This is a classic layered salad recipe is heavily influenced by the Pioneer Woman’s version of a layered salad but with a few changes in ingredients and amounts to fit my salad bowl and my taste. I like the sweetness and brightness of cherry tomatoes in this salad and I use a little red onion rather than green onions. I use sharp cheddar cheese and a bit of dried dill in the dressing. I’ve brought this layered salad recipe for several holiday meals and it is always a hit.
If you need something to take to a pot luck or a holiday meal, this is a no fail recipe. It looks beautiful in the dish and I promise there will be no leftovers.
Layered Salad Recipe
Prep time: 20 min | Cook time: 20 min | Total Time: 40 min | Servings: 8
Ingredients
Salad:
1 romaine lettuce heart, chopped
2-3 big handfuls of baby spinach
6 hard-boiled eggs, chopped
6-8 oz cooked bacon, chopped (small package of bacon)
1 pint cherry or grape tomatoes, quartered
1 small red onion, chopped
1 cup of shredded sharp cheddar cheese
1 10 oz bag of frozen baby peas
Dressing:
1/2 cup of mayonnaise (I use Hellman’s)
1/2 cup of sour cream
1 Tbsp of sugar
1/2 tsp of dried dill
Equipment
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Glass bowl- I found mine at Home Goods, it measures 8” in diameter and 5” high
frying pan for bacon, we use a this non-stick pan
Instant pot or medium stock pot for hard boiled eggs
Directions
1. Prep the ingredients. Cook the bacon and the eggs. Once cooled, chop the bacon. Chop the lettuce tomatoes, and onion. I usually prep the ingredients the day before and then chop the eggs and layer the salad the morning that I plan to serve it. I also put the frozen peas in the refrigerator overnight, so they are thawed when I make the salad. You can leave them frozen if you plan to wait a few hours before serving your salad, they will have time to thaw.
2. Mix the dressing ingredients together in a bowl.
3. Layer the salad. Start with a layer of chopped romaine lettuce then add couple of handfuls of spinach. Sprinkle lightly with salt and pepper. Add the chopped eggs next, then a layer of bacon, chopped tomatoes and chopped red onion. Next, sprinkle on a layer of sharp cheddar cheese. Then the peas go on top of that. Finally, add a layer of the dressing to the top of the salad. You may not need all of the dressing depending on how large your bowl is.
4. Cover with plastic wrap and place in the refrigerator for at least an hour or until ready to serve.
*Note: When layering your ingredients, start on the outside of the layer against the bowl, then fill in the center of the layer. This way if you run out of the ingredient and can’t fill the entire layer you will still see it in the bowl.
