Layered Salad
Elevate your next gathering with this stunning Layered Salad—an eye-catching masterpiece that’s as delicious as it is visually appealing. Built in a clear trifle bowl for show-stopping presentation, this salad layers crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber, tangy red onion, sweet peas, and savory cheddar cheese, with sliced hard-boiled eggs and crumbled bacon topping it off. The crowning touch is a luscious dressing made of creamy mayonnaise, tangy sour cream, apple cider vinegar, and a hint of sweetness. Refrigerated for a couple of hours to meld flavors, this make-ahead recipe is perfect for entertaining, offering a delightful combination of textures and vibrant flavors in every bite. Serve this chilled, crowd-pleasing salad to impress your guests at potlucks, barbecues, or any special occasion! Keywords: layered salad, easy layered salad recipe, party salad, make-ahead salad, trifle salad, bacon and egg salad.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 6 cups romaine lettuce
- 2 cups cherry tomatoes
- 1 medium cucumber
- 1 medium red onion
- 1 cup frozen peas
- 1 cup cheddar cheese, shredded
- 4 hard-boiled eggs
- 6 slices bacon
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and thoroughly dry the romaine lettuce, then chop it into bite-sized pieces. Spread the lettuce evenly at the base of a clear trifle bowl or large glass dish to form the first layer.
Slice the cherry tomatoes in half and layer them evenly over the lettuce.
Peel and thinly slice the cucumber. Arrange the slices in an even layer over the tomatoes.
Peel and thinly slice the red onion. Arrange the slices over the cucumber as the next layer.
Evenly spread the frozen peas (no need to thaw) over the onions.
Sprinkle the shredded cheddar cheese evenly over the peas layer.
Peel and slice the hard-boiled eggs, then arrange them in a single layer over the cheese.
Cook the bacon in a skillet over medium heat until crispy. Transfer to a plate lined with paper towels to cool, then crumble it into small pieces. Sprinkle the crumbled bacon over the eggs.
In a small mixing bowl, prepare the dressing by combining mayonnaise, sour cream, apple cider vinegar, granulated sugar, salt, and black pepper. Whisk until smooth.
Gently spread the dressing over the top of the layered ingredients to completely cover them, sealing in the layers beneath.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
Before serving, garnish the top with additional chopped fresh herbs (optional) for added color and freshness.
Serve chilled and scoop down through all the layers to get a little bit of everything in each serving.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 160 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 319 mg | 7% | |
*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.
