Untossed Layered Salad
Delight your guests with the vibrant and crowd-pleasing Untossed Layered Salad, a visually stunning side dish that’s as easy to make as it is delicious. This no-toss salad combines crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber slices, sweet green peas, and savory layers of shredded cheddar cheese, hard-boiled eggs, and crispy crumbled bacon—all beautifully arranged in a large glass bowl to showcase its colorful, eye-catching layers. Topped with a creamy homemade dressing of mayonnaise, sour cream, and a hint of tangy white vinegar, this salad locks in freshness and flavor with every bite. Perfect for potlucks, barbecues, or holiday tables, this layered masterpiece is best served chilled, making it a refreshing and irresistible addition to any meal.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Cherry tomatoes, halved
- 1 large Cucumber, sliced
- 1 small Red onion, thinly sliced
- 1 cup Frozen green peas, thawed
- 1.5 cups Cheddar cheese, shredded
- 4 large Hard-boiled eggs, sliced
- 6 slices Bacon, cooked and crumbled
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon White vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Prepare a clear, large glass bowl or trifle dish to showcase the beautiful layers.
Start by adding the romaine lettuce at the bottom of the dish to create a dense and even base layer.
Add the halved cherry tomatoes on top of the lettuce for the next layer.
Place the cucumber slices evenly as the third layer.
Spread the thinly sliced red onion over the cucumber slices.
Layer the thawed green peas on top of the onions, spreading them evenly across the surface.
Add the shredded cheddar cheese as the next layer to create a contrasting bright yellow color.
Arrange the sliced hard-boiled eggs on top of the cheese, evenly spaced for a decorative effect.
Sprinkle the crumbled cooked bacon over the layer of eggs for a crispy and flavorful addition.
In a small bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar, salt, and black pepper to prepare the dressing.
Carefully spread the dressing over the topmost layer, covering the salad completely to lock in the freshness.
Garnish the top of the dressing with chopped fresh parsley for a pop of green.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
Serve chilled and enjoy as a centerpiece dish that doesn't require tossing. Simply scoop down through the layers to serve.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 221 mg | 17% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 460 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.
