Layered Salad

Layered Salad

I don’t have a recipe for this.  I’ve been making it for years and just kind of throw it together.  And I don’t bother with putting it in a glass dish to show off the layers.  It tastes really good and serves 3 or 4 people.

2 heads Romaine, washed and chopped

1 hard-boiled egg, peeled and chopped

3 strips thick-sliced bacon, cooked until crisp and then diced

1 ripe Beefsteak tomato, diced

2 tablespoons minced Red Onion

1 cup shredded Cheddar cheese (+ some for top)

½ cup frozen green peas, thawed and drained

1 ½ cups mayonnaise

¼ cup sour cream

2 tablespoons sugar

2 teaspoons lemon juice

Dash of Worcestershire sauce

¼ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon dried dill weed

In a bowl with a diameter of about 9-inches (and preferably with a lid) and at least 3 inches tall, layer the Romaine, the egg, bacon, tomato, onion, and Cheddar, ending with the peas.  Set aside.

Combine the remaining ingredients and whisk until combined.  Spoon over the salad and carefully spread over the top making sure the dressing touches the sides of the bowl all the way around.   Sprinkle with a little extra cheese.  Refrigerate until ready to serve. 

I usually make this the morning I plan to serve it but it keeps really well, so could easily be made the night before without getting soggy.   Over the years I’ve added corn kernels, sliced cucumber, sliced zucchini or yellow squash, chopped broccoli and/or cauliflower and shredded red cabbage.  And we loved all of them!