Layered salad is all about being able to see the layers in a pretty glass bowl. Before you make this salad, make sure you have a nice big bowl to use for presentation. People oooh and aaah over how pretty this is – they never want to be the first to dig in, so I usually get to take pleasure in that. Make sure to dig down deep to get some of each of the layers.
6 hard boiled eggs
6 slices bacon, cooked crisp and crumbled
1 head of lettuce, chopped
3 carrots, shredded
2 large tomatoes, chopped
1 can water chestnuts, chopped
2 C frozen peas, thawed
1 1/2 C shredded cheese
1 C sour cream
1 C mayonnaise
1 Tbsp sugar (optional)
First, make the dressing by mixing the sour cream, mayonnaise, and sugar (if using). Set aside.
Layer the vegetables – lettuce and carrots first, then tomatoes. I layer all of the vegetables to the outside of the bowl first. That way if I need filler, I fill the middle with extras, like more lettuce.
Prepare the rest of the ingredients needed for the salad: chop the water chestnuts, shred the cheese, make sure the peas are thawed, slice the boiled eggs.
Layer, layer, layer. I put the eggs on the outside – they make such a pretty layer, and I fill the inside of the layer with any egg slices I haven’t used yet (I usually chop them up a bit first), and the water chestnuts. Then I layer with peas and cheese.
Now it’s time for the dressing. Spread an even layer of dressing all over the salad, reaching the edges of the bowl. By reaching the edges of the bowl, you seal the freshness of the layers underneath. I actually recommend letting this salad sit for up to a day before you serve it. But make sure you seal those edges!
Here’s where the bacon comes in. Top with crumbled bacon and throw it in the fridge.
Yup, that’s it. Done.
When you serve this salad, be sure to dig all the way to the bottom to make sure you get some of all of the layers. They are just so so good together.
I mean really, who wouldn’t want to eat that salad?