This Layered Green Salad says "spring" to me. The star of this salad is fresh peas! It is a salad that looks beautiful so it's fun to serve, and everyone asks for the recipe. It's surprising how this combination of ingredients melds together so well. And since you keep it in layers instead of tossing, everything stays fresh for days in the refrigerator without going soggy. In fact, I like it even better the second day. It's simple enough for kids (and has bacon, so win there) but fancy enough that adults will love it as well. It's a recipe that has been in my family for as long as I can remember, and we still love it to this day!
Layered Green Salad
1 large head iceberg lettuce, chopped
1 cup diced celery
1/2 cup diced green pepper
1 (10 oz.) package frozen peas, or fresh peas from their pods
8 slices cooked bacon, crumbled
4 hard-boiled eggs, sliced
2 cups Miracle Whip salad dressing
1 tablespoon sugar
1 cup grated cheddar cheese
In a glass salad bowl, layer ingredients in this order: lettuce, celery, green pepper, peas, bacon, and egg slices. Salt and pepper eggs. In a small mixing bowl, combine salad dressing and sugar. Frost the top of the salad evenly. Sprinkle with grated cheese. Refrigerate overnight before serving.
Gather your ingredients. You need a head of iceberg lettuce, a green pepper, celery, fresh or frozen peas, cooked bacon, 4 hard-boiled eggs, Miracle Whip, sugar, and cheddar cheese.
Prepare ingredients by chopping and rinsing lettuce, chopping celery, green pepper, and bacon, peeling and slicing hard-boiled eggs, and shredding cheese.
Grab your favorite glass bowl and start to layer the salad. First add the lettuce, pressing it down a little. Next, sprinkle the chopped celery and green pepper. Add the peas (you can pour them straight from the freezer!). Next is the bacon. Carefully cover with egg slices.
In a small mixing bowl, combine 2 cups Miracle Whip and 1 tablespoon sugar. Pour dressing over salad and spread over the entire top evenly.
Sprinkle the grated cheese over the salad evenly. Refrigerate overnight or for 4 hours minimum for best flavor.
Serve straight from the bowl with big salad tongs. This salad will stay fresh and delicious for a few days in the refrigerator. Enjoy!
Recipe Source: Shanna's recipe box