Potluck Layer Salad
Elevate your next gathering with this vibrant Potluck Layer Salad—a show-stopping dish perfect for serving a crowd. This colorful, seven-layered masterpiece combines crisp romaine lettuce and baby spinach with fresh cherry tomatoes, crunchy cucumbers, and red onion, all topped with layers of thawed peas, chopped hard-boiled eggs, crumbled bacon, and sharp cheddar cheese. A creamy homemade dressing infused with dill, vinegar, and a touch of sweetness ties everything together, creating a harmonious blend of textures and flavors. Best served chilled, this make-ahead salad is ideal for potlucks, BBQs, or family dinners. Its striking presentation in a glass or trifle dish makes it as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 0.5 medium Red onion, thinly sliced
- 1 cup Frozen peas, thawed
- 4 large Hard-boiled eggs, chopped
- 6 slices Cooked bacon, crumbled
- 1.5 cups Shredded cheddar cheese
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon White vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Prepare all ingredients: wash and chop the romaine lettuce, spinach, tomatoes, cucumber, and red onion. Thaw the peas and chop the hard-boiled eggs.
In a tall glass or trifle dish, begin layering the salad. Start with the romaine lettuce and then add baby spinach, creating an even base for subsequent layers.
Add the cherry tomatoes as the next layer, followed by the diced cucumber and red onion. Sprinkle the thawed peas as the next layer.
Top the peas with the chopped hard-boiled eggs, spreading them evenly. Sprinkle the crumbled bacon over the eggs, followed by a layer of shredded cheddar cheese.
In a small mixing bowl, whisk together the sour cream, mayonnaise, chopped dill, white vinegar, sugar, salt, and black pepper to create the dressing.
Spread the creamy dressing evenly over the top of the salad layer, spreading it all the way to the edges to seal the layers below.
Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours, to allow the flavors to meld.
Just before serving, garnish the top with chopped parsley if desired. Serve chilled and enjoy!
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 4037 mg | 176% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 47.1 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1869 mg | 144% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2219 mg | 47% | |
*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.
