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Layered Salad                                                                   8 servings



1 head of lettuce, chopped or torn into 1-inch pieces

½ cup green onions, thin slices

½ cup green pepper, ½-inch dice

½ cup celery, ¼-inch slices

1 (10-ounce) pkg frozen green peas

3 hard-boiled eggs, chopped

2 cups mayonnaise

2 tsp sugar

¼ cup parmesan cheese, grated

¼ cup Cheddar cheese, finely shredded

6 slices cooked bacon, crumbled


1.  Using one half of each ingredient at a time, layer in a salad bowl.

      Repeat layers ending with the mayo, cheese and bacon.

2.  Cover and refrigerate at least 6 hours or overnight.





•  You can make the salad Southwestern by adding roasted



     corn instead of peas, green chilis instead of green

     pepper,  black beans, corn chips instead of bacon, and so on.

•  You can add layers of drained pineapple bits, kiwi and mandarin oranges.


•  Use a glass bowl to show the salad layers (like this one). 



    Clear glasses work well for individual servings.

•  Clear plastic glasses work well when entertaining outdoors.


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Layered Salad
Layered Salad in a glass.
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