Description
A simple, make-ahead layered salad featuring crisp vegetables, bacon, cheese, and a creamy dressing, perfect for potlucks and gatherings.
Ingredients
Scale
- 1 head iceberg lettuce, chopped
- 1 cup chopped celery
- 1 cup chopped green onions
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup chopped hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper. Set aside.
- Layer the ingredients in a large glass bowl in the following order: lettuce, celery, green onions, peas, eggs, and finally the cheddar cheese.
- Sprinkle the crumbled bacon evenly over the top layer of cheese.
- Spread the prepared dressing evenly over the top layer of bacon.
- Cover the bowl tightly with plastic wrap.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- When ready to serve, remove the plastic wrap and serve directly from the bowl.
Notes
- You can assemble this salad up to 24 hours in advance. Keep it covered and chilled.
- Do not mix the salad until you are ready to serve it.
- Use romaine lettuce if you prefer a slightly crisper texture than iceberg.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 12
- Cholesterol: 85