11 Layer Salad
Elevate your next gathering with this show-stopping 11 Layer Salad—a vibrant, flavor-packed dish that’s as visually stunning as it is delicious. This layered salad features the perfect harmony of fresh ingredients like crisp romaine lettuce, tender baby spinach, juicy cherry tomatoes, crunchy cucumbers, and sweet peas. The layers continue with savory elements, including sliced hard-boiled eggs, shredded cheddar cheese, and smoky bacon, all topped with a rich, creamy dressing made from mayonnaise, sour cream, and a hint of sweetness. Served in a glass dish to showcase its colorful strata, this crowd-pleasing salad is prepped in just 30 minutes and makes for an impressive centerpiece at potlucks, barbecues, or holiday meals. Refrigerate before serving to let the flavors meld and get ready to wow your guests with this irresistible layered masterpiece!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 1 cup Frozen peas
- 4 whole Hard-boiled eggs
- 1 cup Cheddar cheese
- 6 slices Cooked bacon
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon White sugar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare a large glass trifle bowl or a deep casserole dish to showcase the salad’s layers.
Wash and dry the romaine lettuce and baby spinach. Chop the romaine lettuce into bite-sized pieces.
Spread the chopped romaine lettuce evenly across the bottom of the serving dish as the first layer, followed by the baby spinach as the second layer.
Slice the cherry tomatoes in half and arrange them on top of the spinach for the third layer.
Thinly slice the cucumber into rounds and layer them on top of the tomatoes for the fourth layer.
Thinly slice the red onion into rings and distribute them evenly for the fifth layer.
Rinse and thaw the frozen peas in a bowl of warm water, then drain any excess liquid. Add the peas for the sixth layer.
Slice the hard-boiled eggs into thin rounds and place them as the seventh layer.
Grate the cheddar cheese and sprinkle it evenly over the eggs for the eighth layer.
Chop the cooked bacon into small pieces and sprinkle it as the ninth layer.
In a mixing bowl, combine the mayonnaise, sour cream, white sugar, salt, and black pepper to create the creamy dressing.
Carefully spread the dressing over the bacon layer to seal the salad as the tenth layer. Use a spatula to ensure even coverage.
Garnish the top of the dressing with extra shredded cheese, crumbled bacon, or chopped chives if desired as the final (eleventh) layer.
Refrigerate the salad for at least 2 hours before serving to allow the layers to set and flavors to meld.
Serve chilled and impress your guests with this visually stunning and delicious salad!
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.3 g | 343% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 48.0 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 993 mg | 76% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2899 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
