Layered Lettuce Salad Recipe

5 5 8
Layered Lettuce Salad Recipe
Layered Lettuce Salad Recipe photo by Taste of Home
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Layered Lettuce Salad Recipe

Read Reviews
5 5 8
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling

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

Nutritional Facts

1 cup: 335 calories, 30g fat (7g saturated fat), 101mg cholesterol, 423mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 8g protein.

  • 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
  1. 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.
Originally published as Layered Lettuce Salad in Country Extra March 1995, p49

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tammycookblogsbooks User ID: 7112115 11861
Reviewed Apr. 14, 2014

"All the layers in this salad make it pretty to serve. I really like the taste of the dressing on the top. I also like that all the ingredients can be tasted and enjoyed but none stands out more than the others. When I made it I left out the parsley layer."

MY REVIEW
mnrweiss User ID: 340782 25685
Reviewed Jul. 13, 2013

"Delicious!!"

MY REVIEW
hahn User ID: 3501586 33466
Reviewed Nov. 22, 2011

"Turned out fabulous. I received several compliments on this and will definitely will make again."

MY REVIEW
Summerjewl User ID: 2957013 33331
Reviewed Sep. 15, 2008

"I use lettuce, fresh spinach, swiss cheese, peas, hard boiled eggs, bacon, and onion. Alternating layers. Very pretty presentation."

MY REVIEW
jmpeters User ID: 3255841 11860
Reviewed Jul. 18, 2008

"thank you taste of home, I had googled this and Kraft foods counld not come up with the recipe. Just got to love you Taste of Home."

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