Since I started making this Layered Salad about fifteen years ago, I have varied the layers depending on what I have on hand, but I always start with lettuce and top with the cheese and tomatoes.
If I use sliced zucchini instead of the sliced celery, I like to sprinkle the zucchini with some dried oregano and this gives this salad an Italian flavour.
A flatter salad bowl (as opposed to one that is more pointy at the bottom) works better for this recipe, because it is easier to scoop through all the layers.
This is a great salad for a family dinner; easy to make early in the day and ready to pass at the table.
This salad is good the next day as a leftover ….just as tasty as the first day.
Layered Salad
Print recipe| Serves | 8 - 10 |
Ingredients
- 1 head Iceberg or Romaine lettuce (I have also used Spring Mix)
- 1/2 cup snow peas, cut in half on the diagonal (remove the tough vein by pulling it off from one end)
- 2 Tbsp chopped chives (optional)
- 1 Large red or yellow or green sweet pepper (cut into bite sized pieces)
- 2 - 3 Stalks celery, thinly sliced (may use zucchini instead of celery)
- 1 - 2 Medium zucchini, sliced (may use this instead of the celery)
- 1 1/2 Cups (approx) mayonnaise (to cover)
- 1 Tsp granulated sugar
- 1 cup grated old cheddar
- 4 - 6 Slices bacon (cooked, drained crumbled)
- 2 - 3 tomatoes (cut into wedges as a garnish)
Directions
| Blanch snow peas in boiling water for 1 to 2 min; drain and cool under cold water, drain and dry on paper towels. | |
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Line bottom of 8 or 9 inch round salad bowl with a layer of lettuce. Over lettuce, layer separately in this order, the sweet pepper, chives(if using), celery(or zucchini if using instead of celery) and snow peas.  | |
| Spread with mayonnaise to just cover; sprinkle with sugar and cheese. Refrigerate, covered, for at least 8 hours. | |
| Just before serving, sprinkle top with crumbled bacon. Top with rows of tomato wedges. | |
| To serve, spoon down through layers so each serving has some of each layer. | |