Gourmet Layered Salad

November 19, 2018

Author Notes: This recipe is based on my mother's layered salad, I just made it more "gourmet". I used an 8x8 trifle bowl. You can use a large glass rectangular dish instead. Bacon would be good crumbled on top of the cheese or carrot layer. Jenny

Serves: 12
Prep time: 45 min
Cook time: 15 min

Ingredients

  • 1/2 head red cabbage
  • 8 slices bacon, cooked and crumbled (optional)
  • 8 slices bacon, cooked and crumbled (optional)
  • 1/2 head iceburg lettuce
  • 1/2 red onion, finely chopped
  • 2 cups frozen peas
  • 6 hard boiled eggs
  • 2 bell peppers (any colors)
  • 16 ounces sour cream
  • 1/2 cup mayonnaise
  • 2 teaspoons sugar
  • 2 cups shredded cheese
  • 1 cup shredded or matchstick carrots
  • 1 tablespoon parsley
  • tortilla chips for garnish
In This Recipe

Directions

  1. Each of the layers are listed from bottom to top in the list of ingredients.
  2. Cut each ingredient to bite size, you may need more or less depending on how thick you want that particular layer. I generally keep the ice burg lettuce the thickest.
  3. When you get to the sour cream, mayonnaise and sugar, combine them in a bowl with a whisk and spread over the bell pepper layer.
  4. Then continue on to the cheese layer. The shredded carrots and tortilla strips can be store bought.
  5. This is better when made the day ahead so that all the ingredients are the same temperature, the peas have thawed and the dressing has had a chance to macerate. You can leave the tortilla strips off until you are ready to serve.

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