Quick and Easy To Make.
I’ve been making this salad for some time now. It’s a big hit wherever I take it. Everyone loves it. Most of the time I make it just as the recipe says but sometimes I will switch out a veggie for a different one or add another one. It depends who I am making the salad for. My oldest son who doesn’t like cucumbers so I might add radishes instead. For me I love all veggies.That’s the glory of this kind of salad. You can switch up the veggies in it for what you like or don’t like.
When I make the topping I like to add a little extra mayonnaise and sour cream. It just makes it a little more creamier with all the veggies. I like to be able to to taste my veggies but I also don’t like it too dry either.
This is a perfect salad for picnics, church potlucks, family gatherings or even just for at home. It adds great color and taste to your other food dishes you are serving plus it healthy for you.
Serves: 10 - 12
- 1 medium head lettuce, shredded
- 1 cup celery, coarsely chopped
- ½ cup green pepper, coarsely chopped
- ½ cup red pepper, coarsely chopped
- 1 cup onion, finely chopped
- 1 10oz pkg frozen peas, thawed
- 4 eggs, hard boiled, sliced
- 1 cup mayonnaise
- ½ cup sour cream
- 1½ tbsp sugar
- 1¾ cups medium sharp cheese, grated
- Bacon Bits, sprinkled on top
- Place lettuce in bottom of a 13 x 9 pan or large bowl. Preferably clear so you can see the layers.
- In layers add celery, peppers, onion, peas and eggs.
- Mix together mayonnaise, sour cream and sugar.
- Spread on top.
- Sprinkle grated or shredded cheese.
- Sprinkle with bacon bits.
- Refrigerate overnight
Being organized helps making your salad go quicker and smoother.
- Gather all veggies at once.
- Be sure to add your favorite’s or take out what you or someone else don’t like.
- Cut them all up first before layering.
- Boil the eggs while you cut veggies up to save time.
- Get your mayonnaise and sour cream topping ready.
- Then layer your salad; add the topping
- Put a lid or saran wrap on top
- Chill in the refrigerator overnight or at least for a few hours or so it can be chilled before serving to your friends or family.
- Then enjoy the superb taste!
Let’s Get Started Layering
First were going to layer the lettuce in the bottom of the pan. Then next sprinkle the celery on top of the lettuce. Lot of green color so far.
Next Three Layers
Now lets sprinkle red and green peppers. I added a layer of cucumber as well since I had once that needed using up in my refrigerator. Look at the colors pop out now.
Last Two Layers
Next we’re going to sprinkle a layer of frozen peas. You could use fresh peas as well. Using canned peas would be too soggy so I don’t suggest that. Then slice up the cooled boiled eggs and add your last layer. Looking good so far. Don’t you think? Now it’s time to top it.
Lastly The Topping
Before we top the salad. we can’t forget the onions that are hidden underneath the other veggie layers. Onions add flavor and are healthy for you. That would make layer 8 instead of 7. I usually like to add a layer or so of veggies to this salad. It’s nice to improvise a recipe to make it more of your own.
Once all the veggies are layered now it’s time to put the dressing on top. It consists of mayonnaise, sour cream and white sugar. Sugar helps to sweeten it up a bit. On top of that add a nice layer of shredded cheese and sprinkle bacon bits.
Cool it overnight or for a few hours or so even though it looks good enough to dig right into now.
Mason Jar Layered Salad
For those you can’t get out to a picnics or potlucks why not make a layered salad just for them. Find out what there favorite veggies are. Use a mason jar to make the layers in. Then all that has to be done is to dump the veggies into a bowl and mix it up. What a perfect healthy salad for a shut in.
Learn more about it here by Kathy in The Kitchen. I think this is a great idea!
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