Tuesday, July 3, 2012

layered green salad

Love this recipe. It is really easy   It is tasty to look at and to eat.  It has been in my recipe collection for years.

Summer BBQ/potluck season is in full swing and it is a great time to share this recipe. It really is a great "make ahead" item for such occasions.

yes, this is a green salad!  It has the dressing, cheese, and bacon on top

Make ahead layered green salad

Layer all ingredients in listed order in a shallow dish .* DO NOT STIR OR MIX
 I use my 9x13  pan.  It has a cover that makes it easy to take along with me to a party.

1  large head of  lettuce such as iceberg or romaine, cut into bite size peices

1 1/2 -2 cups crunchy vegetables chopped. The recipe suggests celery, bell pepper, and waterchestnuts. I used celery, carrots, broccoli, and jicama this time around

1/2 cup chopped green onions (white and green parts).

1 package frozen peas (about 12 ounces) straight from the freezer do not thaw

1 1/2 cups of real good mayonaise. I used a cheap "lite" version that was given to us. It was not as good.

2 teaspoons of sugar sprinkled over the mayonaise.

1/2 cup grated cheese.   parmesan and cheddar are the recomended cheeses.

1 teaspoon seasoned salt sprinkled over the top

1/2 teaspoon garlic salt sprinkled over the top

8-12 ounces cooked crumbled bacon.

Chill for at least 12 hours. keeps up to four days in the fridge.

This is the salad layer I had  before adding the dressing and toppings.

All finished and ready for a party.   


  1. I love layered salad....I have a recipe that is similar....a variation. Delicious.

  2. What a great salad for our summertime entertaining it really looks delicious. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen