Layered Vegetable Salad Recipe

Name: Layered Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz.) pkg. frozen peas, cooked and drained; 1 large head lettuce, shredded fine; 1 green pepper, chopped; 3 stalks celery, sliced thin; 2 1/4 c. mayonnaise; 1/2 c. sharp cheese, shredded; 3 large tomatoes, diced; 1/2 c. Italian dressing; 1/4 lb. bacon, fried and crumbled; 4 hard-boiled eggs, sliced thin

Servings: persons

1 (10 oz.) pkg. frozen peas, cooked and drained
1 large head lettuce, shredded fine
1 green pepper, chopped
3 stalks celery, sliced thin
2 1/4 c. mayonnaise
1/2 c. sharp cheese, shredded
3 large tomatoes, diced
1/2 c. Italian dressing
1/4 lb. bacon, fried and crumbled
4 hard-boiled eggs, sliced thin

1
Place lettuce in the bottom of an oblong 9 x 13-inch container, then green peppers, celery and peas on top.
2
Put mayonnaise on top of peas by spoonfuls.
3
Sprinkle with Cheddar cheese.
4
Refrigerate!
5
Marinate tomatoes in Italian dressing.
6
Put on top of cheese just before serving.
7
Then add sliced eggs and bacon last (on top).
8
Onions are optional!

1392

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (10 oz.) pkg. frozen peas, cooked and drained, 1 large head lettuce, shredded fine, 1 green pepper, chopped, 3 stalks celery, sliced thin, and more.

Yes, Layered Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Vegetable Salad

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