Multi-Layered Salad

Macrayla Evans


Love this salad. It is always made during the hot summer months when I don't want to heat up the kitchen. To save time I buy pre-chopped veggies and pre-cooked bacon.


★★★★★ 1 vote

20 Min
10 Min


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head iceberg lettuce or more thinly sliced or substitute romaine lettuce if preferred or a combination of both
of one bunch of celery, chopped into bite sized bits
1 large
red bell pepper, chopped into bite sized bits
red onion, chopped into bite sized bits
10 oz
package frozen sweet peas (unthawed)
10 oz
package frozen petite sweet corn (unthawed)
tomato, chopped into bite sized bits
cucumber, chopped into bite sized bits
2/3 c
grated parmesan cheese (3-4 oz.)
1/2 lb
bacon, fried crisp or 15 slices pre-cooked bacon
1 1/4 c
regular best food mayonnaise
1 1/4 c
regular sour cream
1 1/4 Tbsp
yellow mustard

How to Make Multi-Layered Salad


  • 1To make the dressing: Mix together the mayonnaise, sour cream, and yellow. Put in the refrigerator until you are ready to assemble the salad.
  • 2Fry the bacon until crisp or use pre-cooked bacon strips. Blot the excess bacon grease off with paper towels and set aside to cool. Once cooled, crumble the bacon and set aside.
  • 3Hand-slice into fine strips the iceberg lettuce, or use a food processor with 4mm slicing disc to slice
  • 4In a food processor, or by hand, fine-chop each of the following and set aside:

    Half of one bunch celery
    1 large red bell pepper
    1 red onion
    1 cucumber
    1 tomato
  • 5Layer the chopped and frozen ingredients in the order given:

    red bell pepper
    red onion
    frozen petite sweet corn ***will thaw as the salad sits
    frozen sweet peas ***will thaw as the salad sits
    dressing ***cover the peas entirely
    Parmesan cheese
    crumbled bacon
  • 6No need to toss the salad before serving; just dig in and get salad and dressing all in one scoop.

Printable Recipe Card

About Multi-Layered Salad

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy

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