9½ Layer Salad
For best results, make this a day ahead for the flavors to meld together.
When I reached “adult” status at our family gatherings (meaning I was old enough to contribute a dish), this salad is what I chose to bring. And I have been bringing it to every Easter, Thanksgiving, and Christmas ever since. It makes a lot, so it is perfect or a big gathering. But that is also why it is such a treat–I could never make a salad of this size for the two of us.
It truly is one of those tried-and-true go to recipes that will work for any occasion.
Low country boil? Check.
Block party? Check.
Church potluck? Check.
Molecular gastronomy party? Um, sure.
I combine different types of lettuce for this recipe because I like the texture and body of the iceberg but I love the color of green leaf lettuce and Romaine. You could certainly opt for one or the other.
I use a mandoline to thinly slice the red onion because the rings contrast the other ingredients nicely. I also chop up some of the onion. (That’s the extra ½ layer in the title.) Top with tomatoes, bits o cauliflower or broccoli–whatever blows your skirt up.
For this recipe, I find it only fair to showcase it by using a clear bowl like a trifle bowl because the layers are so pretty.
No matter where or or what occasion you are eating this salad, I hope you enjoy it!
What layers did YOU add to this salad? I’d love to hear! Please tag your photo #nakedepicurean on Instagram so we can celebrate together!
9½ Layer Salad (for 8-10)
- ¾ cup Hellman’s mayonnaise
- ¾ cup light sour cream
- 2 tablespoons of sugar
- 1 small head of iceberg lettuce
- 1 bunch of green leaf lettuce or Romaine lettuce
- ½ green bell pepper, chopped
- 1 small red onion, sliced into rings and the rest chopped
- 2 stalks of celery, chopped
- 1 10 ounce package of frozen sweet green peas, thawed but not cooked
- 4 ounces of finely shredded sharp cheddar cheese
- 6-8 strips of bacon, fried and crumbled
- a handful of grape tomatoes, halved
- Parmesan cheese, grated
1. Mix together the mayonnaise, sour cream, and sugar. Set aside.
2. Tear and mix the lettuce (if using more than one type).
3. Add lettuce(s) to a bowl. Layer the bell pepper, chopped red onion, celery, and peas.
4. Spread mayonnaise-sour cream dressing.
5. Sprinkle cheddar cheese on the top, then the bacon, Parmesan, red onion rings, tomatoes, and S&P.
6. Chill for 24 hours.
7. About 10-15 minutes before serving, toss and top with more Parmesan cheese and S&P.
Love this recipe. Can’t wait to try
Ann Beth Strelec
It will not disappoint!