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
- 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 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:
Vegetables|Salads
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over 1 year ago loubaby
This is so like the ole standby 7 layer salad from decades ago...my husbands favorite salad...it never gets old...love it.
over 1 year ago inpatskitchen
Pat is a trusted home cook.
I made this salad often back in the day but replaced the peas with red kidney beans...YUM!
over 1 year ago mrslarkin
Looks like you are missing the mayo and whatever the red stuff on top is. Pleas advise! Would love to make this.
over 1 year ago Amanda Sims
Amanda is the Design & Home Editor at Food52
Added in mayo (1 pint). The red bits are chopped bacon! Enjoy—it's so good.
over 1 year ago Juliet Cunningham
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.
over 1 year ago Amanda Sims
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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