Layered Lettuce Salad
20m prep 7m cook 2h ready
A classic layered salad with crisp lettuce, vegetables, hard-boiled eggs, bacon, and cheddar cheese, dressed with a creamy mayonnaise-sour cream mixture. Perfect for potlucks and gatherings.
Nutrition (per serving, estimated)
Estimated based off 12 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 146 mg
- Iron: 1.13 mg
- Magnesium: 21.3 mg
- Phosphorus: 194 mg
- Potassium: 257 mg
- Zinc: 1.44 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 lettuce
- 1 pack frozen peas
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp sugar
- 10 bacon
- 4 oz grated cheddar cheese
Prepare
- Dice 1 cup celery
- Dice 1 onion
- Dice 4 hard-boiled eggs
- Dice 1/2 cup green pepper
- Dice 1/2 cup red pepper
Let's Cook
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Step 1.
Wash and dry the lettuce, then chop or tear it into bite-sized pieces. Dice the celery, onion, and hard-boiled eggs. Dice the green and red peppers. Do not thaw the frozen peas.
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Step 2.
In a large serving bowl or 9x13-inch dish, layer the ingredients in order: lettuce, celery, onion, diced eggs, green pepper, red pepper, and frozen peas. Spread each layer evenly.
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Step 3.
In a small bowl, stir together the mayonnaise, sour cream, and sugar until smooth. Pour the dressing evenly over the top of the layered salad, spreading to cover the peas.
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Step 4.
Fry the bacon slices in a skillet over medium heat until crisp, about 5-7 minutes. Transfer to paper towels to drain, then let cool slightly. Crumble the bacon into small pieces.
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Step 5.
Sprinkle the crumbled bacon and grated cheddar cheese over the top of the salad. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours or overnight to allow flavors to meld.
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