Layered Lettuce Salad Recipe

Layered Lettuce Salad Recipe photo by Taste of Home

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This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.

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Layered Lettuce Salad Recipe

Prep: 15 min. + chilling

Yield: 12 Servings

15 15

Ingredients

1 medium head lettuce, torn
1 cup minced fresh parsley
4 hard-cooked eggs, sliced
2 large tomatoes, chopped
1 package (10 ounces) frozen peas, thawed and patted dry
6 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
1 small red onion, chopped
DRESSING:
1-1/2 cups mayonnaise
1/2 cup sour cream
1 teaspoon dill weed
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh dill sprigs, optional

Directions

In a large salad bowl, layer in order the lettuce, parsley, eggs, tomatoes, peas, bacon, cheese and onion. In a small bowl, combine mayonnaise, sour cream, dill, basil, salt and pepper. Carefully spread on top of salad. Cover and refrigerate for several hours or overnight. Garnish with dill sprigs if desired. Yield: 12 servings.

Nutritional Analysis: 1 cup equals 335 calories, 30 g fat (7 g saturated fat), 101 mg cholesterol, 423 mg sodium, 7 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Layered Lettuce Salad in Country Extra March 1995, p49