Layered Salad

  • Yield: 8 servings 1x


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



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


  1. You can use any kind of serving dish that you wish. A 9×13 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.