Layered Salad

A while back I came across this recipe for layered salad. It’s basically the same salad that my mom and every Midwestern mom made in a 9×13 cake pan back in the 80s. I have verified this with Kristin, who grew up in Illinois and Jessica who grew up in Iowa, so I know it wasn’t just my mom and it wasn’t just a Wisconsin thing. These days people are making the layered salad in trifle bowls to show off the colorful layers.

I made this salad for a football party we had when the Bears and the Cowboys played each other. Dallas was kind of grossed out by the dressing… and to be honest, maybe our other guests were too. It was not a big hit of the party. Then again, we had a lot of food that day. In any case, I’d probably make this salad again, but not add the bacon til right before serving, so it will stay crispy. Also, I’d probably leave the dressing off. I think the dressing was what turned people off. Chicagoans need to learn that mayo is the way! Actually, I’m positive that in Wisconsin we probably used Miracle Whip in the recipe. Another reason to keep the dressing off the salad: If there is leftover salad, it’s hard to keep with dressing on it. I know the dressing is what makes this salad, but it may have to go anyway.


Layer 0: I don’t have a trifle bowl, so I just used this big bowl.


Layer 1: Lettuce (romaine)


Layer 1: Lettuce (spinach)


Layer 2: Egg


Layer 3: Bacon


Layer 4: Tomato


Layer 5: Green Onion


Layer 6: Grated Sharp Cheddar


Layer 7: Peas


Layer 8: Dressing

Layered Salad
Adapted from: The Pioneer Woman

2 heads Iceberg Lettuce, Chopped (I used romaine)
8 ounces Baby Spinach, Washed And Dried
Salt And Pepper, to taste
8 whole Hard Boiled Eggs, Chopped
16 ounces, weight Bacon, Cooked And Chopped
4 whole Tomatoes, Chopped
1 bunch Green Onions, Thinly Sliced
8 ounces Cheddar Cheese, Grated
1 bag (10 Ounce) Frozen Peas, Partially Thawed

FOR THE DRESSING:
½ cups (real) Mayonnaise
½ cups Sour Cream
1 Tablespoon Sugar (more To Taste)

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl.

Cover and refrigerate for up to 12 hours. Toss just before serving.

Note: in the Midwest we do not toss this. Just down in through the layers. Also, I used less of each ingredient and just eyeballed it. The Pioneer Woman says this makes enough for 12 people. It is definitely a LARGE salad, which is why it’s hard to store those leftovers with dressing on them, too.

3 thoughts on “Layered Salad

  1. I’ve made this on occasion. I usually use a see-through glass bowl so people can see what the heck it is. I also garnish it a bit. I really like the salad myself, but yeah, all that mayo is a bit off putting.

  2. It’s called 7-layer salad in the south. We typically reverse the order of some of those layers, so that the cheese, bacon, and tomatoes are on top of the dressing layer. It allows the bacon to stay crispy.

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