Make Ahead

Layered Salad

December 21, 2015
Photo by Mark Weinberg
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

  • Serves 8-10
  • 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
In This Recipe
  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.

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Recipe by: Amanda Sims

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