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Special Layered Salad Recipe
Special Layered Salad Recipe photo by Taste of Home

Special Layered Salad Recipe

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Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it. -Jacinta Ransom, South Haven, Michigan
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings


  • 1 pound torn romaine
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 package (10 ounces) frozen peas
  • 1-1/2 cups mayonnaise
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 4 bacon strips, cooked and crumbled
  • 1 medium tomato, cut into wedges
  • 3 hard-cooked eggs, cut into wedges
  • Paprika and minced fresh parsley

Nutritional Facts

1 serving (1 each) equals 408 calories, 36 g fat (9 g saturated fat), 127 mg cholesterol, 555 mg sodium, 9 g carbohydrate, 3 g fiber, 12 g protein.


  1. In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight.
  2. Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley. Yield: 8-10 servings.
Originally published as Special Layered Salad in Taste of Home October/November 2003, p35

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Reviewed Dec. 23, 2010

"My family loved it. I added a little sugar to the mayo and used a sweet onion."

Reviewed Feb. 27, 2010

"This beautiful salad gets lots of "oohs" and "aahs." The tiny shrimp really do make it different and special."

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