- 3 cups torn romaine
- 1 package (10 ounces) frozen peas, thawed
- 6 medium potatoes, cooked and diced
- 1/2 to 1 cup diced red onion
- 1 cup mayonnaise
- 1 cup (4 ounces) shredded cheddar cheese
- 1 pound sliced bacon, diced and cooked
- In a 3- or 4-qt. glass bowl, layer the romaine, peas, potatoes and onion. Carefully spread mayonnaise over the top. Sprinkle with cheese and bacon. Cover and chill for at least 2 hours before serving. Yield: 8 servings.
Originally published as 7-10 Split Layered Salad in Taste of Home April/May 2005, p15
Reviews for 7-10 Split Layered Salad
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Reviewed Sep. 4, 2013
very good and easy to make
Reviewed May. 15, 2012
This was a really good salad. I thought it seemed strange at first with the potatoes, but they turned out to be the best part and what made it stand out from similar recipes.
Reviewed May. 11, 2011
Reviewed Aug. 1, 2010
yuck, made me sick