Layered Salad


I love this salad.  I love making this salad. I love even adding my own different twists to it.  Like maybe substituting drained and rinsed black beans for the peas and adding in some rotisserie chicken and black olives for a southwest version. You can create the layers any way you desire.  There are so many ways you could change up the ingredients to make it your own version. Crowd pleaser I will tell you. Not to mention it's really beautiful.  Be sure and use a clear glass dish to display your pretty colorful dish.

Iceburg lettuce, chopped
1 (6 ounce) bag Baby Spinach, washed and dried (romaine lettuce is fine too)
Salt and Pepper, to taste
6 hard-boiled eggs chopped
bacon, cooked and chopped (I use the whole package )
3 whole tomatoes, chopped
1 bunch green onions, thinly sliced
1 cups shredded cheddar cheese
1 (10 ounce bag) fresh peas, washed and drained or frozen peas, partially thawed


Dressing:

½ cup mayonnaise
½ cup sour cream
1 Tbsp. sugar (more to taste)
1 Tbsp. fresh dill, chopped or 1 tsp. of dried dill.

(I have used 1/2 cup of mayo and 1/2 cup of Ranch dressing for this too. Minus the dill. Yummy).



Layer the salad ingredients in the order they are listed above.

Combine the dressing ingredients in a separate bowl and mix well.  Pour over the top of the peas and spread all the way out to the edges of the bowl.

 Sprinkle with the shredded cheese. Load it up!

Cover and refrigerate for up to 8 hours.

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