Layered Salad
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
Food52 Review: 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
Serves: 8-10
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1
head Iceberg lettuce, finely chopped
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1
small onion, sliced into rings
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3
stalks celery, chopped
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1
small green pepper, chopped
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1
10-ounce package frozen peas, cooked, drained, and cooled
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4
hard-cooked eggs, grated
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8
slices bacon, cooked and crumbled
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6
tablespoons shredded Parmesan cheese
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1
pint jar of Hellman's mayo
- In a glass bowl, layer ingredients in the order above. Cover and refrigerate for at least 6 hours or even overnight.
- Toss thoroughly before serving, cold.
- This recipe is a Community Pick!
More Great Recipes:
Vegetable|Salad|Gluten-Free|Make Ahead|Serves a Crowd|Winter|Christmas
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This is so like the ole standby 7 layer salad from decades ago...my husbands favorite salad...it never gets old...love it.
Pat is a trusted home cook.
I made this salad often back in the day but replaced the peas with red kidney beans...YUM!
Looks like you are missing the mayo and whatever the red stuff on top is. Pleas advise! Would love to make this.
Amanda is the Design & Home Editor at Food52
Added in mayo (1 pint). The red bits are chopped bacon! Enjoy—it's so good.
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 is the Design & Home Editor at Food52
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.
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