Multi Layered Salad
Elevate your next gathering with this visually stunning and flavor-packed Multi Layered Salad, a show-stopping dish that’s as delicious as it is beautiful. This vibrant salad is crafted in a clear glass bowl, showcasing eye-catching layers of crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber slices, and sweet peas. The savory additions of shredded cheddar cheese, chopped hard-boiled eggs, and crunchy crumbled bacon take this dish to the next level, while a creamy dressing of mayonnaise and sour cream adds a rich, tangy finish. Topped with optional fresh parsley for a pop of green, each bite delivers a satisfying medley of textures and flavors. Ready in just 25 minutes with minimal cooking required, this chilled salad is perfect for potlucks, parties, or any occasion where you want to impress a crowd. Indulge in the ultimate combination of taste and presentation with this easy yet elegant recipe!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 1 small Red onion
- 1 cup Frozen peas
- 1.5 cups Cheddar cheese, shredded
- 4 large Hard-boiled eggs
- 8 slices Cooked bacon, crumbled
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the romaine lettuce. Chop it into bite-sized pieces and spread it evenly at the bottom of a large glass bowl to form the first layer.
Halve the cherry tomatoes and layer them on top of the lettuce.
Peel the cucumber, if desired, and slice it thinly. Place the cucumber slices over the cherry tomatoes.
Peel and thinly slice the red onion. Add it as the next layer over the cucumbers.
Thaw the frozen peas by running them under cold water for a minute. Drain well and add them on top of the onions.
Evenly sprinkle the shredded cheddar cheese over the peas as the next layer.
Peel and chop the hard-boiled eggs into small pieces. Layer them on top of the cheese.
Crumble the cooked bacon and sprinkle it over the eggs for the next layer.
In a small bowl, mix the mayonnaise, sour cream, salt, and black pepper until smooth. Spread the dressing evenly over the top of the salad, covering all the layers underneath.
For garnish, sprinkle chopped parsley on top of the dressing if desired.
Cover the glass bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
Serve the salad chilled by scooping through all the layers to ensure each serving includes a mix of ingredients.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 280 mg | 22% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 479 mg | 10% | |
*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.
