Description
A classic American layered salad featuring crisp vegetables, creamy dressing, cheese, and bacon. Perfect for potlucks and gatherings.
Ingredients
Scale
- 1 head romaine lettuce or iceberg lettuce, chopped
- 2 cups frozen green peas, thawed
- 1 cup cherry tomatoes, halved or diced
- 1/2 red onion, thinly sliced or diced
- 1 1/2 cups shredded cheddar cheese
- 8 slices crispy bacon, crumbled
- 4 hard-boiled eggs, chopped
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon granulated sugar
- 1 teaspoon white vinegar or lemon juice (optional)
Instructions
- In a large glass bowl or trifle dish, layer the chopped lettuce evenly on the bottom.
- Add a layer of thawed green peas over the lettuce.
- Sprinkle the diced tomatoes on top of the peas.
- Add a layer of red onion, followed by chopped hard-boiled eggs.
- Spread the shredded cheddar cheese over the eggs.
- Sprinkle the crumbled bacon on top of the cheese layer.
- In a separate bowl, whisk together mayonnaise, sour cream, sugar, and optional vinegar or lemon juice to make the dressing.
- Spread the dressing evenly over the top of the salad, sealing the edges to lock in freshness.
- Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Toss just before serving or serve with the dressing layer intact for a striking presentation.
Notes
- Swap peas for corn or add cucumbers for extra crunch.
- Use Greek yogurt instead of sour cream for a lighter dressing.
- Include bell peppers, avocado, or black olives for added flavor.
- Top with croutons just before serving for added texture.
- Make it vegetarian by omitting the bacon or using a plant-based substitute.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg