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Fluffy Layered Salad

Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 large head iceberg lettuce chopped into bite-sized pieces
  • 1 cup celery diced
  • 1 cup red bell pepper diced
  • 1 small red onion thinly sliced
  • 1 package 10 oz frozen peas, thawed but not cooked
  • 1 1/2 cups mayonnaise
  • 2 tablespoons sugar
  • 2 cups shredded cheddar cheese
  • 8 slices bacon cooked crispy and crumbled
  • 3 hard-boiled eggs chopped
  • Salt and pepper to taste

Method
 

  1. In a large glass trifle bowl or clear serving bowl, layer half of the chopped lettuce evenly on the bottom.
  2. Layer the celery, red bell pepper, and red onion over the lettuce, spreading each vegetable evenly.
  3. Add the remaining lettuce as the next layer, then top with the thawed peas spread in an even layer.
  4. In a small bowl, mix mayonnaise with sugar until smooth, then spread this mixture over the peas like frosting, sealing it all the way to the edges of the bowl.
  5. Sprinkle shredded cheddar cheese evenly over the mayonnaise layer.
  6. Top with crumbled bacon and chopped hard-boiled eggs.
  7. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
  8. Toss gently right before serving, or let guests serve themselves by scooping down through all the layers.