Colorful Layered Salad
Brighten up your table with this irresistible Colorful Layered Salad—a feast for both the eyes and the taste buds! Packed with vibrant layers of crisp romaine lettuce, juicy cherry tomatoes, sweet red bell peppers, crunchy cucumbers, shredded carrots, and tender peas, this salad not only delivers a rainbow of fresh vegetables but also a delightful mix of textures. Topped with savory hard-boiled eggs, shredded cheddar cheese, smoky crumbled bacon, and a creamy homemade dressing made of mayonnaise and sour cream, every bite is a burst of flavor. Perfect for potlucks, picnics, or as a showstopping side dish at any gathering, this chilled layered salad is as easy to prepare as it is impressive to serve. Simply assemble, refrigerate, and enjoy!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 large Red bell pepper
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 1 cup Shredded carrots
- 1 cup Frozen peas
- 4 large Hard-boiled eggs
- 1 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Chopped green onions
Instructions
Wash and dry all vegetables thoroughly.
Core and dice the red bell pepper. Peel and slice the cucumber into half-moons. Cut the cherry tomatoes in half.
Place the romaine lettuce on a large platter or in a transparent trifle dish to form the base layer.
Evenly layer the diced red bell pepper over the lettuce.
Add the sliced cucumber as the next layer, spreading evenly.
Top the cucumber layer with cherry tomato halves, followed by the shredded carrots.
Scatter the frozen peas evenly over the carrots. They will thaw as the salad sits.
Chop the hard-boiled eggs and layer them next over the peas.
Top with shredded cheddar cheese and crumbled bacon for added texture and flavor.
In a small bowl, mix mayonnaise, sour cream, salt, and black pepper until smooth. Spread this dressing evenly over the top layer of the salad, sealing the edges to lock in freshness.
Garnish with green onions, distributing them across the top of the dressing.
Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
3689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.4 g | 397% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1388 mg | 463% | |
| Sodium | 5676 mg | 247% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 35.9 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1263 mg | 97% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2882 mg | 61% | |
*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.
