Layered Pea Salad
Delightfully fresh and irresistibly creamy, this Layered Pea Salad is a colorful showstopper perfect for potlucks, holiday gatherings, or a casual family dinner. Featuring crisp romaine lettuce, vibrant peas, sweet cherry tomatoes, and tangy red onions, each layer bursts with flavor and texture. Topped with hard-boiled eggs, sharp cheddar cheese, and crunchy bacon, it’s a satisfying blend of savory and creamy goodness. The homemade dressing, a velvety mix of sour cream, mayonnaise, and just a hint of sweetness, ties it all together beautifully. Prepared in just 20 minutes and refrigerated to meld the flavors, this make-ahead salad is a crowd-pleaser that’s as stunning as it is delicious. Serve it as a centerpiece or let the layers speak for themselves straight from the dish!
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Recipe Information
Ingredients
- 4 cups romaine lettuce
- 2 cups frozen peas
- 1 cup cherry tomatoes
- 1 small red onion
- 3 hard-boiled eggs
- 1 cup cheddar cheese
- 6 slices bacon
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 teaspoons granulated sugar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Wash and dry the romaine lettuce. Chop or tear it into bite-sized pieces, and layer it at the bottom of a large, clear salad bowl.
Cook the frozen peas according to the package instructions. Allow them to cool completely, then spread the peas evenly over the lettuce layer.
Slice the cherry tomatoes in half and layer them on top of the peas.
Thinly slice the red onion and scatter the slices as the next layer in the bowl.
Peel and slice the hard-boiled eggs. Arrange the egg slices neatly on top of the onions.
Sprinkle the shredded cheddar cheese over the eggs as the next layer.
Cook the bacon until crisp, then crumble it into small pieces. Add the cooked bacon as the top layer.
In a small mixing bowl, whisk together the sour cream, mayonnaise, granulated sugar, salt, and black pepper to create the dressing.
Spread the dressing evenly over the top of the salad, covering it completely to seal in freshness.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
To serve, gently toss the salad or serve it layered as is, allowing guests to scoop through the layers.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 38.9 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 773 mg | 59% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2341 mg | 50% | |
*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.
