Layered Salad

Layered Salad

recipe image

This Facebook find is the perfect potluck dish.  I could also see it as a side salad on Mexican night (tacos or burritos).  Or as a packed lunch to send with my wife to work.


  • 1 head iceberg lettuce
  • 1/4 cup chopped purple onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped, fresh mushrooms
  • 12 oz. package frozen peas, thawed
  • 2 cups real mayonnaise
  • 2 Tablespoons sugar or honey
  • 1/4 lb. grated cheddar cheese
  • 1 lb. bacon, fried, cooled and crumbled


  • Remove core from head of lettuce. 
  • Cut head into quarters. 
  • Carefully separate the lettuce layers. 
  • Put half of them in the bottom of a 9 x 13, glass cake pan. 
  • Top with half of the onion, half of the celery, half of the green pepper, half of the mushrooms, and half of the frozen peas. 
  • Combine the mayo with the sugar. 
  • Spread half of the mayo mixture over the salad. 
  • Top with half of the cheese and half of the bacon. 
  • Repeat with another salad layer, starting with lettuce and ending with bacon. 
  • Cover cake pan tightly with foil. 
  • Place in refrigerator and chill for at least 12 hours and up to 24 hours. 
  • Cut into 8 to 12 square pieces. 
  • Salt and pepper to taste.

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