Make Ahead

Layered Salad

October  4, 2022
3 Ratings
Photo by Mark Weinberg
  • Serves 8-10
Author Notes

This recipe from Mrs. Barbara Williamson Smith and was published in "The Pear Tree," a 1977 collection of holiday recipes from the Junior League of Knoxville, Tennessee. —Amanda Sims

Test Kitchen Notes

A medley of raw vegetables, cooked eggs, and bacon with mayonnaise, this layered salad is a crisp and hearty addition to most any meal. —The Editors

What You'll Need
  • 1 head Iceberg lettuce, finely chopped
  • 1 small onion, sliced into rings
  • 3 stalks celery, chopped
  • 1 small green pepper, chopped
  • 1 10-ounce package frozen peas, cooked, drained, and cooled
  • 4 hard-cooked eggs, grated
  • 8 slices bacon, cooked and crumbled
  • 6 tablespoons shredded Parmesan cheese
  • 1 pint jar of Hellman's mayo
  1. In a glass bowl, layer ingredients in the order above. Cover and refrigerate for at least 6 hours or even overnight.
  2. Toss thoroughly before serving, cold.

See what other Food52ers are saying.

  • loubaby
  • inpatskitchen
  • mrslarkin
  • Amanda Sims
    Amanda Sims

6 Reviews

loubaby December 31, 2015
This is so like the ole standby 7 layer salad from decades husbands favorite never gets it.
inpatskitchen December 24, 2015
I made this salad often back in the day but replaced the peas with red kidney beans...YUM!
mrslarkin December 23, 2015
Looks like you are missing the mayo and whatever the red stuff on top is. Pleas advise! Would love to make this.
Amanda S. December 23, 2015
Added in mayo (1 pint). The red bits are chopped bacon! Enjoy—it's so good.
Juliet C. December 21, 2015
The Food52 Review says "mayonnaise" but I don't see it in the ingredients list or instructions - how much mayo? I might use sriracha mayo.
Amanda S. December 23, 2015
Sorry! Added back. It calls for a 1 pint jar of plain mayo. You could try a flavored kind if you like, but I find a neutral allows the flavor of the other ingredients to shine.