Description
This classic Layer Salad recipe combines crispy bacon, hard-boiled eggs, fresh iceberg lettuce, sweet grape tomatoes, red onion, shredded cheddar cheese, and green peas, all brought together with a creamy honey apple cider vinegar dressing. Perfect for potlucks, picnics, or a fresh side dish, this visually appealing and flavorful salad serves 12 and is sure to delight your guests.
Ingredients
Scale
Salad Ingredients
- 1 lb. bacon
- 4 large eggs
- 1 head iceberg lettuce, chopped
- 2 cups grape tomatoes (or cherry tomatoes), halved
- 1 red onion, chopped
- 10 oz. freshly shredded cheddar cheese
- 10 oz. frozen green peas, thawed (1 package)
Dressing Ingredients
- 1¼ cups mayonnaise
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- ¼ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F. Line a baking sheet with foil, ensuring the foil wraps up the sides to catch any drippings for easy cleanup.
- Cook Bacon: Lay the bacon strips on the prepared baking sheet and cook in the preheated oven for 17-20 minutes until crisp. Remove from the oven and set aside to cool.
- Prepare Bacon: Once the bacon has cooled, crumble it into bite-sized pieces to be used later in the salad.
- Boil Eggs: Place the eggs in a small pot and cover with cool water. Bring the water to a boil. Once boiling, remove the pot from heat, cover it with a lid, and let the eggs sit for 8 minutes to cook through.
- Ice Bath: Prepare a medium bowl with ice and cold water. After 8 minutes, use a slotted spoon to transfer the eggs into the ice water bath to cool quickly and stop the cooking process.
- Peel and Chop Eggs: Once the eggs are cool enough to handle, peel off the shells and chop the eggs into large bite-sized pieces.
- Make Dressing: In a small bowl, whisk together the mayonnaise, honey, apple cider vinegar, Parmesan cheese, and season with kosher salt and freshly ground black pepper to taste.
- Assemble Salad Base: In your serving dish, spread the chopped iceberg lettuce evenly to create the first layer of the salad.
- Add Vegetable Layers: Top the lettuce layer with the halved tomatoes, chopped red onion, and chopped hard-boiled eggs evenly.
- Dress and Top Salad: Pour the prepared dressing evenly over the eggs. Then sprinkle the shredded cheddar cheese, thawed peas, and crumbled bacon over the top layers.
- Serve: Your layered salad is now ready to be served. Enjoy this delicious and colorful dish immediately or chilled.
Notes
- For best results, use fresh ingredients and thaw peas completely before adding.
- You can prepare the bacon and eggs ahead of time to save on assembly day.
- Adjust the seasoning in the dressing to your taste preferences.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Feel free to substitute grape tomatoes with cherry tomatoes if preferred.
