Layered Salad

 

I really can’t believe that Easter is only a few days away!
Where has the time gone?!
Doesn’t matter to me, because it actually feels like spring might be here to stay!
The robins are chirping, the purple finches are singing, and the sun is shining.  Whew.
We might just have made it through another Canadian winter.

 

Now with Easter being this weekend, it really feels hopeful!
I love everything about Easter…it’s one of my most favourite times of the year.
The food, the spring colours, the Easter Bunny!  Love.

 

Back to the food!  I love Easter dishes.
Especially this salad!  It is a staple at all of our Easter dinners, and has been for years.
Every family get together meant someone made this!  It’s a fantastic side dish with a baked ham!
It’s so simple.  Chances are you already have everything in your kitchen.

 

Layered Salad

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Layered Salad

Note: This salad should be refrigerated for 24 hours before serving, so make it the day before you want to eat it!

Ingredients

  • 1 pieces head iceberg lettuce cut into bite sized
  • 1 cup chopped celery
  • 1 in can sliced water chestnuts you can find these the Asian food aisle
  • 1 bunch chopped green onion
  • 1/2 cup chopped green pepper
  • 1 10 oz package frozen peas leave uncooked
  • 1 lb cooked crisp bacon crumbled
  • 1 cup cheddar cheese shredded
  • 5 hard boiled eggs
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tbsp white sugar

Instructions

  1. You can use any kind of serving dish that you wish. A 9x13 glass lasagna pan works great. Or a trifle dish...I recommend anything glass so you can see the salad!
  2. Have your bacon cooked and crumbled. And your hard boiled eggs ready.
  3. Combine the mayonnaise, sour cream and sugar. Mix well. Set aside.
  4. Layer the ingredients: lettuce, celery, peas, water chestnuts, green pepper, onions.
  5. Add sliced eggs and bacon (but leave some bacon out to sprinkle on top).
  6. Sprinkle on the cheese.
  7. Seal the salad with the mayo mix, making sure to cover the salad mix completely to the edge of the dish.
  8. NOTE: Refrigerate for 24 hours before serving.

Recipe from my Mom

 

 

Layer, layer, layer.  And you really can do this step how ever you wish.
I really hope you enjoy this as much as we do!
Now keeping with the theme of Easter for a minute,
if you are looking for a dessert to serve this weekend, here are two fabulous treats!

 

Layered Carrot Cake

 

Peanut Butter Confetti Cake

 

So festive!

 

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15 Comments

  • Reply Vanessa April 3, 2012 at 3:03 PM I never think to put peas in my salad...why not? They are so good!

    And love that peanut butter/marshmallow square..so yummy :)
  • Reply Bronwyn April 3, 2012 at 6:55 PM That is my favourite salad recipe! My mom makes it all the time just for me. Hmm... I may even ask for it for Easter Sunday. Thanks for reminding me!!
  • Reply C'est moi Claudette April 3, 2012 at 7:53 PM I did see that pretty confetti cake on one of your posts. BTW, I did go and buy a huge thing of P.B. , lol. I'm ready to rock and roll.
    xoxoxo
  • Reply Ali Richardson April 3, 2012 at 9:23 PM YUM!! I love it in that dish. It looks so so pretty!
  • Reply Angie@Echoes of Laughter April 4, 2012 at 3:13 AM That salad looks so yummy! I will have to try it! We love those squares too! Angie ox
  • Reply Kimberley April 4, 2012 at 4:12 AM Peanut Butter Confetti Cake....yes please!!!
  • Reply Stephanie @ henry happened April 5, 2012 at 2:25 AM What an easy, yummy salad (anything w/ bacon gets my vote!). And I may have to try that carrot cake - my total favorite!
  • Reply Lindsay @ Delighted Momma April 5, 2012 at 2:10 PM That salad looks easy to make and its pretty! Double win :) I hope you have a wonderful Easter!
  • Reply momto8 April 7, 2012 at 1:58 PM I just had the layered salad at a party this week...very tasty...and zoo pretty to look at too!
  • Reply Heather {The Lovely Cupboard} April 11, 2012 at 2:04 AM My grandma used to make a version of this, and I haven't had it for years. I need to whip it up even if Easter's over.
  • Reply Heather {The Lovely Cupboard} April 11, 2012 at 2:04 AM My grandma used to make a version of this, and I haven't had it for years. I need to whip it up even if Easter's over.
  • Reply Delicious Devilled Eggs & An Easter Table March 13, 2013 at 9:21 AM [...] Butter Confetti Cake For Brunch:  Carrot Cake Pancakes with Cream Cheese Drizzle  Salad:  7 Layer Salad Salad:  Pea Salad with Radishes & Feta Side Dish:  Roasted Asparagus  Filed Under: [...]
  • Reply Delicious Devilled Eggs & An Easter Table - A Pretty Life In The Suburbs February 16, 2015 at 2:44 PM […] Butter Confetti Cake For Brunch:  Carrot Cake Pancakes with Cream Cheese Drizzle  Salad:  7 Layer Salad Salad:  Pea Salad with Radishes & Feta Side Dish:  Roasted […]
  • Reply Champ Mashed Potatoes and Gravy - A Pretty Life In The Suburbs March 20, 2015 at 6:01 AM […] Easter we cook a ham with all the trimmings like layered salad, dill scalloped potatoes, and for dessert a peanut butter confetti cake.  This year I’m […]
  • Reply Jody March 13, 2016 at 11:54 AM I make this in summer a lot. Green pepper, carrots, broccoli, cauliflower, onion, mayo, cheese and bacon. Love love vegetables.
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