Classic Layered Salad
This Classic Layered Salad is a visual feast and a crowd-pleasing favorite, perfect for potlucks, barbecues, or holiday gatherings. Featuring vibrant layers of crisp iceberg lettuce, tender baby spinach, juicy cherry tomatoes, crunchy cucumber, sweet green peas, smoky bacon, and creamy hard-boiled eggs, it’s a beautiful medley of texture and flavor. Topped with shredded cheddar cheese and a rich, tangy dressing made from mayonnaise, sour cream, and a hint of sugar, this make-ahead salad is as satisfying as it is stunning. Serve it in a clear glass bowl to showcase its colorful layers, and let it be the centerpiece of your table. With only 30 minutes of prep and a short chill time, this timeless recipe is easy to assemble and guaranteed to be a hit at any gathering!
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Recipe Information
Ingredients
- 1 head Iceberg lettuce
- 2 cups Baby spinach
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 1 small Red onion
- 1.5 cups Frozen green peas
- 6 strips Cooked bacon
- 4 large Hard-boiled eggs
- 1.5 cups Shredded cheddar cheese
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by washing and drying all fresh vegetables. Chop the iceberg lettuce into bite-sized pieces and spread it evenly as the base layer in a large, clear trifle bowl or glass serving dish.
Layer the baby spinach on top of the lettuce for the second layer.
Slice the cherry tomatoes in half and arrange them as the third layer on top of the spinach.
Peel the cucumber, if desired, and slice it into thin rounds. Place these slices as the fourth layer.
Thinly slice the red onion into rings or half-moons and spread them over the cucumber layer.
Evenly sprinkle the frozen green peas (no need to thaw) over the onions as the next layer.
Chop the cooked bacon into small pieces and scatter it over the peas for a savory touch.
Peel and chop the hard-boiled eggs, then add them as the next layer.
Sprinkle the shredded cheddar cheese evenly to form a colorful top layer.
In a medium-sized bowl, make the dressing by whisking together mayonnaise, sour cream, sugar, salt, and black pepper.
Carefully spread the dressing over the top of the salad, making sure to cover it completely to seal in freshness.
Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to let the flavors meld.
When ready to serve, gently toss the salad at the table or serve as-is for guests to scoop their desired portions.
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.9 g | 372% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1344 mg | 448% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 67.4 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1841 mg | 142% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3577 mg | 76% | |
*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.
