Layered Salad
Prep time
Total time
Classic for a reason! All the good salad ingredients in layers, topped with a creamy dressing. Pretty in a glass container.
Recipe type: Salad
Cuisine: American
Serves: 8 servings
  • 1 12 ounce package iceberg lettuce with carrot shreds
  • 1 10 ounce box frozen peas OR 1 cup from larger package
  • 3 green onions, sliced OR ¼ cup diced white onion
  • Any combination or all of the following, sliced or diced:
  • 1 rib celery, half a sweet pepper, half a cucumber, several cauliflower florets
  • 1 cup shredded cheddar cheese
  • ¾ cup mayonnaise
  • 1 package real bacon bits (not artificial) OR 1 pound bacon crisped and crumbled
  • Parsley, snipped, about 1 Tablespoon, optional
  1. In an 8x8x2 inch dish, evenly distribute one half of the iceberg lettuce.
  2. Add peas, shaking evenly over the lettuce layer.
  3. Repeat with the other sliced, diced vegetables.
  4. Top with the remaining one half of the lettuce, evenly distributed and pressed down slightly.
  5. Add shredded cheese evenly over the top of the salad.
  6. Spread mayonnaise lightly across the top with spatula, pressing down into lettuce until the entire salad is covered. Add more mayonnaise if needed to completely cover the entire salad. Top should be covered with mayonnaise but you should still be able to see the lettuce "peeking" through.
  7. Sprinkle bacon evenly over the top. Sprinkle parsley over top, if desired, for more color.
  8. Cover tightly with lid or plastic wrap.
  9. Refrigerate several hours, overnight is best before serving.
Recipe by A Pinch of Joy at