Many Layered Salad
Dive into a feast of color, texture, and flavor with this Many Layered Salad—a stunning dish perfect for potlucks, celebrations, or simply sprucing up your weeknight dinner. This crowd-pleaser features crisp romaine lettuce, vibrant red bell peppers, juicy cherry tomatoes, and crunchy cucumbers, all stacked beautifully in a clear bowl to highlight its artistry. With savory layers of hard-boiled eggs, shredded sharp cheddar cheese, smoky crumbled bacon, and a creamy mayonnaise-sour cream dressing sweetened just lightly with sugar, each bite is a delightful combination of freshness and indulgence. The uncooked frozen peas add an unexpected pop of sweetness and texture, while a parsley garnish provides the perfect finishing touch. Ready in just 30 minutes and chilled to perfection, this make-ahead salad is as visually striking as it is delicious, ensuring it will be the centerpiece of any table.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 medium Red bell pepper
- 1 medium Cucumber
- 1.5 cups Cherry tomatoes
- 0.5 medium Red onion
- 1 cup Frozen peas
- 4 large Hard-boiled eggs
- 1 cup Sharp cheddar cheese
- 1 cup Cooked bacon
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Granulated sugar
- 2 tablespoons Fresh parsley
Instructions
Wash and dry the romaine lettuce. Chop into bite-sized pieces and layer it evenly at the bottom of a large, clear glass bowl.
Dice the red bell pepper and create an even layer on top of the chopped lettuce.
Peel the cucumber, slice it thinly, and add it as the next layer.
Halve the cherry tomatoes and arrange them on top of the cucumber layer.
Finely slice the red onion and sprinkle it across the tomatoes to form the next layer.
Take the frozen peas directly from the bag (do not cook them) and scatter them evenly on top of the onion layer.
Chop the hard-boiled eggs into quarters or slices and layer them neatly over the peas.
Shred the sharp cheddar cheese if it isn’t pre-shredded, and sprinkle it evenly as the penultimate layer.
Crumble the cooked bacon and sprinkle it generously over the cheese layer.
In a small mixing bowl, whisk together the mayonnaise, sour cream, and granulated sugar until smooth. Spread this dressing mixture evenly over the top of the layered ingredients, covering the entire surface as a 'seal.'
Garnish with freshly chopped parsley for a pop of color and flavor.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to fully chill and allow the flavors to meld together.
Serve chilled with a long spoon, ensuring to scoop through all the layers for the perfect bite.
Nutrition Facts
Calories |
3616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.8 g | 382% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 1360 mg | 453% | |
| Sodium | 3806 mg | 165% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 47.5 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1277 mg | 98% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2918 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.
