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 iceberg lettuce, torn
  • 1 cup finely chopped fresh parsley
  • 4 hard-boiled large eggs, sliced
  • 2 large tomatoes, chopped
  • 1 package (10 ounces) frozen peas, thawed
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small red onion, finely chopped
  • DRESSING:
  • 1-1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Additional fresh dill

Directions

In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad.
Refrigerate, covered, several hours or overnight. If desired, top with additional dill. 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 iceberg lettuce, torn
  • 1 cup finely chopped fresh parsley
  • 4 hard-boiled large eggs, sliced
  • 2 large tomatoes, chopped
  • 1 package (10 ounces) frozen peas, thawed
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small red onion, finely chopped
  • DRESSING:
  • 1-1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Additional fresh dill
  1. In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad.
  2. Refrigerate, covered, several hours or overnight. If desired, top with additional dill. 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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