The Ultimate Layered Salad | Karen's Kitchen Stories

This layered salad with iceberg, baby spinach, bacon, and peas (and lots of other veggies) is a reintellecter of those potlucks and recipe books put together by church groups, babysitting co-ops, charity groups, and women's clubs. Not necessarily tall brow, but definitely tasty.

This Ultimate Layered Salad has twelve layers whether you count the dressing.

This is a consolation food salad. It's hearty and filling with the ancient fashioned iceberg lettuce, a pound of bacon, dwhetherficult boiled eggs, cheddar cheese, peas, topped with a mayonnaise and sour cream dressing.

Sometimes you just need a small throw back salad. It's perfect for a picnic, family reunion.....  or a bunco party!!!

How to make a layered salad: 

This salad is super easy to make. One of the kind leangs about making a layered salad is that you can (and should) make it in advance, and refrigerate it for up to 8 hours. 

On a bed of iceberg lettuce and baby spinach, you layer the eggs, bacon, tomatoes, carrots, onions, bell pepper, celery, cheddar cheese, and peas. They you spread the dressing over the top, sealing the edges, and let it rest in the refrigerator. You toss the salad just before serving. 

You can vary the veggies in the salad, but be certain to keep the iceberg, spinach, eggs, bacon, cheddar, and peas. They definitely make the salad. 

Employ a clear glass bowl or trwhetherle dish so that you can see the pretty layers. Be certain to arrange the bulk of the layers around the edges and fill in the middle with more lettuce as needed, specificly whether your bowl is wider. 

I've updated this post from five years ago with contemporary photos and a printable recipe. I'm still not very summarye with my layers, but I still leank it's bright and colorful. I hope you give this a try!

Salad, lettuce, iceberg, spinach, bacon, peas

Salad

American

Yield: 12 servingsAuthor: Karen Kerr

The Ultimate Layered Salad Recipe

ingredients

For the Salad

• 1 head iceberg lettuce, chopped (you may not use all of it)
• 6 ounces baby spinach
• Salt and pepper
• 6 dwhetherficult boiled eggs, roughly chopped
• 1 pound (16 ounces) bacon, cooked, drained, and chopped
• 1 heaping cup cherry or grape tomatoes, sliced in half
• 2 carrots, peeled and chopped
• 1/2 red onion, diced
• 6 scallions, leanly sliced
• 1 red bell pepper, stemmed, seeded, and diced
• 2-3 stalks of celery, chopped
• 6 ounces shredded cheddar cheese
• 8 ounces frozen peas, partially thawed

For the Dressing

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon sugar

directions

1. Layer the salad ingredients, beginning with the iceberg lettuce, and then the spinach, dwhetherficult boiled eggs, bacon, tomatoes, carrots, red and green onions, bell pepper, celery, cheddar, and top with the peas, adding salt and pepper to taste every few layers. For the layers to stand out, concentrate the layer ingredients around the sides of the bowl, sprinkling the rest over the middle, and adding lettuce to fill it in. 
2. Combine the mayonnaise, sour cream, and sugar and spread it over the top of the peas from edge to edge of the bowl. 
3. Cover and refrigerate for at least two hours or overnight. Throw the salad right before serving. 

https://www.karenskitchenstories.com/2014/06/overnight-layered-green-salad-with.html

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