My Layered Salad
Elevate your next gathering with "My Layered Salad," a vibrant and visually stunning dish that’s as delicious as it is easy to make. This crowd-pleasing recipe layers crisp romaine lettuce and spinach with juicy cherry tomatoes, crunchy cucumbers, savory bacon, hard-boiled eggs, shredded cheddar cheese, and sweet peas, all topped with a creamy homemade dressing infused with lemon juice and a hint of sugar for perfect balance. The salad is assembled in a glass bowl for a striking presentation that showcases each colorful layer, making it ideal for potlucks, BBQs, or holiday dinners. Prepared in just 30 minutes, this chilled layered salad packs flavor and texture into every bite while being customizable to suit any palate. Perfect for meal prep or entertaining, this recipe is a must-try for both seasoned cooks and kitchen beginners.
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Spinach leaves
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 1 cup Shredded cheddar cheese
- 4 Hard-boiled eggs
- 6 slices Cooked bacon
- 1 cup Frozen peas
- 0.75 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Lemon juice
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
Instructions
Wash and thoroughly dry the romaine lettuce and spinach leaves. Tear them into bite-sized pieces.
Halve the cherry tomatoes. Peel and slice the cucumber into thin rounds. Thinly slice the red onion.
Chop the hard-boiled eggs into small pieces. Crumble the cooked bacon into bite-sized pieces.
Microwave the frozen peas according to package instructions and set them aside to cool.
Prepare the dressing: In a small mixing bowl, combine mayonnaise, sour cream, lemon juice, granulated sugar, salt, and black pepper. Whisk until smooth and refrigerate until ready to use.
In a large glass bowl or trifle dish, begin assembling the salad in layers: start with the romaine lettuce, then spinach leaves, followed by cucumber slices, cherry tomatoes, red onion, frozen peas, shredded cheddar cheese, hard-boiled eggs, and bacon.
Spread the prepared dressing on top of the layered salad to create an even coating.
Sprinkle the chopped green onions on top as garnish.
Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, toss the salad in the dish or leave it layered for aesthetic presentation. Serve chilled.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 457 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.
