This layered salad is our favorite because its so good, so easy, and you can make it ahead of time so its great for potlucks or “bringing a dish”.
This layered salad is a staple at our family dinners whether its Easter, Thanksgiving, Christmas or whatever. This salad is always there and for a good reason. It’s awesome!
What makes the layers in layered salad?
The layered salad idea isn’t a new one. I think many families have their own version of how they make this favorite and this is ours. 🙂 This is ours:
- crispy romaine lettuce on the bottom followed by
- buttery hard boiled eggs
- sweet little peas
- then a layer of dressing
- my favorite Gruyere cheese (of you can use what you like)
- crispy bits of smoky bacon
- fresh chives.
Then when you take a portion and put it on your plate, it all gets mixed together and the combination of flavors is outstanding. It’s quite a pretty salad too and the dressing couldn’t be easier.
Can You Make a Layered Salad Ahead of Time?
Yes! One thing we love about this salad is that you can make it ahead of time and throw it in the fridge. It won’t get soggy or wilted since the dressing is separated from the greens.
This makes it an idea salad for any dinner party you are hosting yourself, a potluck, or when it’s your turn to bring a salad.
Layered Salad Layer Options
Don’t think that you have to stick to the layers that we always have in our salad. Feel free to experiment a bit if you like to suit your own tastes. Some options for layers are:
- red onions,
The list could go on, but you get the drift. You can also change up the cheese if you like. Gruyere is my personal favorite, which you know if you read this blog often, but you could go with cheddar, monterey jack, emmental, or anything else that you can easily grate.
I wouldn’t be surprised if this salad, or some variation of it, becomes a staple at your family dinners too. Enjoy!
- 2 romaine lettuce hearts , washed and chopped
- 4 hard boiled eggs
- 3/4 cup peas
- 1 cup mayonnaise
- 1 cup grated gruyere cheese
- 5 to 6 slices bacon , diced, cooked and fat drained
- 3 or 4 tbsp chives or green onions
- Get out a large glass bowl. Its best if the sides are at least 6 inches high.
- Place the chopped romaine in the bowl first.
- Slice up the hard boiled eggs in rounds and arrange them on top of the romaine in a layer.
- Sprinkle the peas on top of the eggs.
- Place dollops of the mayonnaise around the salad on top of the peas and then spread it to cover the whole top of the pea layer.
- Sprinkle the salad with the cheese, bacon and chives or green onions.
- Serve right away or cover and refrigerate until you are ready to serve.