This is a great-tasting salad that can be made for most any occasion. It looks so pretty for a buffet or on the dinner table. My family loves it.
Layered Lettuce Salad
Layered Lettuce Salad
Prep Time
35 min
Yield
12 servings
Ingredients
- 1 medium head iceberg lettuce, torn
- 1 cup finely chopped fresh parsley
- 4 hard-boiled large eggs, sliced
- 2 large tomatoes, chopped
- 1 package (10 ounces) frozen peas, thawed
- 6 bacon strips, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 small red onion, finely chopped
- DRESSING:
- 1-1/2 cups mayonnaise
- 1/2 cup sour cream
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 3/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Additional fresh dill
Directions
- In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad.
- Refrigerate, covered, several hours or overnight. If desired, top with additional dill.
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