Multi- Layered Salad

This is best served in a trifle bowl. The secret to the salad is to have all the ingredients dry. No chopped tomatoes, cucumber or anything with juice. Also a good way to clean out the pantry if you want to add canned beans (well drained, patted dry) etc.

Multi- Layered Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    head iceberg lettuce, torn into bite-sized pieces (I rarely use all the lettuce)

  • 8

    hard cook eggs, some sliced for placement around the side of the dish, remaining chopped (use in one of the layers

  • 1

    bag (12 oz.) fresh spinach, torn into bite-sized pieces, with stems removed (I rarely use all the spinach)

  • 1

    pound of bacon, fried crisp and crumbled

  • 4

    green onions, chopped

  • 1

    package (10 oz.) frozen English peas

  • Mayonnaise mixed to taste with your choice of dressing. Caesar, ranch, French vinaigrette or pepper corn work well.

  • Swiss cheese, grated

  • Extra ingredients can be:

  • Garbanzo beans

  • Kidney beans

  • Pickled carrot sticks, towel-dried and diced into cubes (my favourite ingredient)

  • Pickled green beans, towel-dried and diced into cubes

  • Blanched asparagus, towel-dried and diced into bite-sized pieces


In a glass container, layer ingredients in order listed. Spread thin layer of mayonnaise dressing on top with grated Swiss cheese. Cover with plastic wrap and chill at least 12 hours. I sprinkle a bit of sugar on top of the green onions. Dust the top with a sprinkling of paprika for color.


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