For a tangier flavor, try using a combination of mayonnaise and sour cream in the dressing. Add shredded cheddar cheese or crumbled blue cheese for an extra layer of flavor. Customize the vegetables with your favorites, such as chopped bell peppers, cucumber, or celery. For a vegetarian option, omit the bacon and add toasted nuts or seeds for crunch. Make sure to drain the water chestnuts thoroughly to prevent a soggy salad.
Layered Salad
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME13 hrs 55 mins
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SERVING8 People
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VIEWS249
A vibrant and refreshing layered salad, perfect for potlucks, picnics, or a light yet satisfying meal. This customizable recipe allows for endless variations based on your preferences and seasonal ingredients, ensuring a delightful experience every time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol124 mg
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Fiber4 g
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Protein11 g
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Saturated Fat9 g
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Sodium749 mg
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Sugar8 g
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Fat50 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Hard-Boil the Eggs (15 minutes): Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes. Immediately transfer the eggs to an ice bath to stop cooking. Let cool completely.
02 Step
Recipe View 10 mins Layer the Salad (10 minutes): In a 9x13 inch glass dish or trifle bowl, create the layers in the following order: lettuce, red onion, water chestnuts, and thawed peas. Ensure each layer is evenly distributed.
03 Step
Recipe View 5 mins Prepare the Dressing (5 minutes): In a medium bowl, whisk together the mayonnaise, sugar, seasoned salt, and garlic powder until smooth and creamy. Gently spread the dressing evenly over the top of the pea layer, ensuring complete coverage. Cover the dish tightly with plastic wrap.
04 Step
Recipe View 8 hrs Chill Overnight (8 hours minimum): Refrigerate the salad for at least 8 hours or overnight to allow the flavors to meld together and the lettuce to crisp up.
05 Step
Recipe View 10 mins Final Assembly (10 minutes): Just before serving, peel and chop the hard-cooked eggs. Remove the salad from the refrigerator and garnish the top with crumbled bacon, chopped eggs, and diced tomato. Serve immediately.
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RECIPE REVIEWS
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Rosemary Johnson
Jul 23, 2024I've made this salad several times, and it's always a crowd-pleaser. I like to add a little bit of Dijon mustard to the dressing for extra flavor.
Geraldine Hamill
Jun 19, 2024I made this salad for a potluck and it was gone in minutes! The overnight chilling really made a difference.
Emanuel Dare
Apr 3, 2024Easy to follow recipe and delicious results! I substituted the red onion with sweet onion and it was perfect for my taste.
Donato Feest
Dec 22, 2023This salad was a huge hit at our family gathering! Everyone loved the combination of flavors and textures.