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–+ servings
Layered salad in glass bowl.

Layered Salad

A classic layered salad made with crisp romaine, fresh vegetables, creamy dressing, bacon, and cheese. The perfect make-ahead side for spring, summer, and holidays.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 10

Equipment

Ingredients  

  • 6 cups romaine lettuce chopped (about 3 small heads)
  • 1 small red onion diced
  • 2 cups frozen peas defrosted
  • 1 red bell pepper chopped
  • 7 hard boiled eggs sliced
  • 1 lb thick cut bacon cooked and chopped
  • 1 1/2 cups cheddar or colby jack cheese freshly shredded

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tbsp sugar
  • 1 1/2 tbsp apple cider vinegar
  • Salt and pepper to taste

Method 

  • Add chopped romaine lettuce to the bottom of a trifle bowl or large glass bowl.
  • Layer red onion, red bell pepper, and peas around the edges so they are visible from the outside.
  • Press sliced eggs against the glass for a layered look. Chop the remaining eggs and add them to the center to fill it in evenly.
  • In a medium bowl, mix together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and pepper until smooth. Spoon the dressing into the center, then gently spread it outward to seal the top.
  • Sprinkle shredded cheese evenly over the dressing, then top with chopped bacon.
  • Cover and refrigerate for at least 2 hours before serving.
Start Cooking

Notes

  • Make sure lettuce is completely dry to prevent sogginess
  • Dressing should fully cover the top to keep layers fresh
  • Can be made up to 24 hours ahead, but for the best texture, serve the same day
  • Romaine holds up better than iceberg for make ahead salads

 

How to Cook Bacon and Eggs

  • Bacon:
    Preheat oven to 400°F. Arrange bacon in a single layer on a baking sheet. Bake for about 20 minutes, or until the fat is rendered and the bacon is crispy. Transfer to a paper towel lined plate to cool, then chop into small pieces.
  • Hard Boiled Eggs:
    Place eggs in a pot and cover with water so there are about 2 inches of water above the tops of the eggs. Bring to a boil, then cover the pot and remove from heat. Let eggs sit in the hot water for 10 minutes. Drain and transfer eggs to an ice bath until fully cooled. Peel and slice.