Layered Green Salad Recipe

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Published: April 7, 2013Updated: June 15, 2021Author: Contributor
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Layered Green Salad Recipe
Serves: 10

Layered Green Salad Recipe

This is one salad my family will be eating for a long time to come.  It is also perfect to bring to parties or potlucks and can feed a crowd!
Prep Time 45 mins
Total Time 45 mins
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Ingredients

  • 1 head iceberg lettuce chopped
  • 2 cups baby spinach
  • salt and pepper to taste
  • 10 eggs (hard boiled and diced)
  • 1 pound bacon (cooked and crumbled)
  • 4 tomatoes diced
  • 1 bunch green onions thinly sliced
  • 1 cup shredded cheddar cheese
  • 10 ounce frozen peas 1 bag, thawed

Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 Tablespoons sugar

Instructions

  • In a large glass bowl, layer salad ingredients in order listed above.
  • Combine dressing ingredients in a separate bowl and whisk together until combined.
  • Pour over the top of the peas and spread to cover.
  • Cover and refrigerate for up to 8 hours.

Nutrition

Calories: 315 kcal · Carbohydrates: 12 g · Protein: 11 g · Fat: 58 g · Saturated Fat: 23 g · Trans Fat: 1 g · Cholesterol: 226 mg · Sodium: 308 mg · Potassium: 393 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 1914 IU · Vitamin C: 22 mg · Calcium: 149 mg · Iron: 2 mg

Equipment

  • Glass Bowl

Recipe Details

Course: Salad
Cuisine: American

Looking for more green salad recipes? Try our Italian Fresh Green Salad!

Layered Green Salad Recipe

 

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  1. Julie says:
    April 7, 2013
    Looks great! So then do you toss it before serving or just scoop it out trying to get all the layers?
    Reply
    • Six Sisters says:
      April 8, 2013
      No tossing...just scoop and get all the layers on your plate! :)
      Reply
  2. Kris says:
    April 7, 2013
    So you make it and let it sit in the frig for eight hours before mixing?
    Reply
    • Six Sisters says:
      April 8, 2013
      You let it sit in the fridge and the flavors all kind of mix together. You don't really mix it when you eat it. You dish it out and try to get all the layers on your plate! It is so yummy!
      Reply
  3. Shaffer Sisters says:
    April 7, 2013
    This is the salad that my grandma always made! She made it in a 9X13. When I made it a while ago I used the frozen peas and put them in still partially frozen. 5 minutes later it was perfect! Thanks for sharing the recipe!
    Reply
  4. brenda o says:
    April 7, 2013
    this recipe is great for a take-along. the frozen peas in the bottom of the salad bowl tends to help things stay fresh and chilled AND bacon bit helps with things when one is in a hurry.
    Reply
  5. Eric Pepple says:
    April 8, 2013
    What a fantastic idea, definitely want to try this. Perfect for a big party :)

    Happy Blogging!
    Happy Valley Chow
    Reply
  6. Emily Thompson says:
    April 22, 2013
    yummy!! I am a salad lover?This one looks amazing! I?m sharing it tomorrow at this weeks Tasteful Tuesday party?Come on over and check it out? hope you can link up again this week :o ) Oh and grab a featured button while you are over! Link will go live Monday evening at 8:30 central time?
    ps, I came over from recipe magic because on that site it wouldn't let me pin the image! :o)
    http://www.nap-timecreations.com/2013/04/salads-and-tasteful-tuesday-party.html
    Reply
  7. Kim Heaslip says:
    November 12, 2015
    Picture looks like it has grated carrot in it but it's not in the recipe list?
    Reply
    • L. Gale says:
      November 12, 2015
      That's cheese!
      Reply
    • Cyd says:
      November 21, 2015
      It's grated cheese. You could totally add carrots to this recipe if you wanted too. A great way to get in more veggies.
      Reply
  8. Maria says:
    September 2, 2018
    Great!!
    Reply
  9. Sharon says:
    March 29, 2019
    We have been adding a layer of sliced fresh mushrooms and a layer of chopped cauliflower. Lets me get a few more veggies in our meal. We love it.
    Reply
  10. Sheila Cook says:
    March 30, 2019
    Been eating this salad since the '70's. Love it. I think it's important that the dressing on top covers the entire top to the outside edges, basically sealing it. I think that's what makes it taste so good: melding all the flavors.
    Reply
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