Best Layered Lettuce Salad Recipes

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OVERNIGHT LAYERED LETTUCE SALAD



Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

  • In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

LAYERED LETTUCE SALAD



Layered Lettuce Salad image

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.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts :

LAYERED LETTUCE SALAD



Layered Lettuce Salad image

This recipe came from an old Pine to Prairie Cookbook that the recipes were donated to. The telephone Pioneers of America made the book. My mother gave me three of these cookbooks and our family has used a lot of the recipes. This book has recipes from people who live all over the state of Minnesota. This is Yummy and great for a crowd, picnic, or holiday get togethers!

Provided by Beaner in Washington

Categories     Pork

Time 10h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 head lettuce
1 cup celery, diced
4 hardboiled egg, sliced
1 (10 ounce) package frozen peas, thawed
1/2 cup diced green pepper
1 medium sweet onion, chopped
8 slices bacon, fried and diced
2 cups mayonnaise
2 tablespoons sugar
4 ounces grated cheddar cheese

Steps:

  • Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
  • Layer the rest of the ingredients in the order given, do not cook peas.
  • Add the sugar to the mayonnaise and spread over the top as you would frosting.
  • Top with grated cheese.
  • Cover and refrigerate for 8 to 10 hours.
  • Bacon bits can be used for bacon.

BACON LETTUCE &TOMATO LAYERED SALAD



Bacon Lettuce &Tomato Layered Salad image

Make and share this Bacon Lettuce &Tomato Layered Salad recipe from Food.com.

Provided by Rita1652

Categories     Pork

Time 15m

Yield 6-10 serving(s)

Number Of Ingredients 14

1 lb bacon, cooked crisp and crumbled
1 tablespoon bacon drippings
1 cup mayonnaise
1/4 cup sour cream
2 teaspoons white vinegar
1 clove garlic, minced
1/4 cup fresh basil, finely chopped
1/8 teaspoon ground black pepper
1/2 teaspoon seasoning salt (Lawrys)
2 teaspoons sugar
1 head iceberg lettuce, rinsed dried and shredded
2 large tomatoes, thinly sliced
1 small red onion, very finely sliced
2 cups seasoned croutons

Steps:

  • In a blender, mix together the reserved bacon drippings, mayonnaise, sour cream, vinegar, garlic, salt, pepper, sugar and basil blend dressing and set aside.
  • Layer lettuce, tomato, onion, in a 9X13 aluminum pan.
  • Spread mayonnaise mixture evenly over tomato,top with bacon.
  • Cover and chill 2 hours.
  • Just before serving top with,croutons.

LAYERED SPINACH-LETTUCE SALAD



Layered Spinach-Lettuce Salad image

Make and share this Layered Spinach-Lettuce Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 11

1/2 lb fresh spinach, torn into bite-size pieces
2 small head iceberg lettuce, torn into bite-size pieces
1/2 cup chopped celery
1 (17 ounce) can English peas, drained (or equivalent amount frozen peas, thawed)
10 green onions, chopped
6 hard-cooked eggs, sliced
1 lb bacon, cooked and crumbled
1/2 cup sliced water chestnuts
2 cups mayonnaise
1 (8 ounce) container sour cream
1 (1/2 ounce) package buttermilk salad dressing mix

Steps:

  • Layer the first 8 ingredients in the order listed in a large salad bowl or trifle bowl.
  • Combine the remaining ingredients; blend well.
  • Spread over the top of the salad, sealing to edge of bowl.
  • Cover salad tightly, and refrigerate for several hours or overnight.

Nutrition Facts : Calories 459.4, Fat 37.3, SaturatedFat 11.1, Cholesterol 150.7, Sodium 663.4, Carbohydrate 20.6, Fiber 3.6, Sugar 6.6, Protein 12

MOM'S LAYERED LETTUCE SALAD



Mom's Layered Lettuce Salad image

This is another salad my mother made that I really loved. Hope you enjoy.

Provided by Linda Smith

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 9

2 c iceberg lettuce(cut up)
1 c celery
1 c green and red peppers(diced)
4 small green onions(diced)
1 pkg peas, frozen petite
2 c mirical whip(or mayo which ever you prefer)
2 Tbsp sugar
4 oz grated cheddar cheese
8 slice bacon, cooked and diced

Steps:

  • 1. In a 9x13 pan,put in order given.
  • 2. Mix the mirical whip and sugar cover the peas.
  • 3. Put cheese on top and add crumbled bacon
  • 4. Cover and refrigerate over night.

QUICK LAYERED LETTUCE SALAD



Quick Layered Lettuce Salad image

My family gets bored with plain lettuce salads. This one also features cauliflower, broccoli and onion. It's a treasured recipe from Mom.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 7

1 cup mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
1 medium head lettuce, torn into bite-size pieces
1 medium head cauliflower, broken into florets
1 medium red onion, thinly sliced
1/2 cup real bacon bits

Steps:

  • In a small bowl, stir together first three ingredients for dressing; set aside. Layer remaining ingredients in a large salad bowl. Pour on dressing; refrigerate. Toss just before serving.

Nutrition Facts :

LAYERED LETTUCE SALAD



Layered Lettuce Salad image

I don't remember having this until probably the 1970's, but once mom started making it, the salad was a favorite dish to take to potlucks.

Provided by Rutecki Family

Categories     Greens

Time 20m

Yield 10

Number Of Ingredients 10

1 small head lettuce, shredded fine
1/2 cup chopped onion
1/2 cup celery
1/2 cup green pepper
16 ounces frozen peas, thawed with hot water but not cooked, then cooled
3/4 cup sour cream
3/4 cup Hellmann's mayonnaise
1 tablespoon sugar
1/2 lb cheese, grated
8 slices bacon, fried, then crumbled over cheese

Steps:

  • Layer vegetables.
  • Mix sour cream, mayonnaise and sugar.
  • Spread over vegetables, then sprinkle over that the cheese and bacon.
  • Seal tightly and allow to stand for 24 hours before serving.

Nutrition Facts : Calories 313.7, Fat 23.5, SaturatedFat 9.4, Cholesterol 39, Sodium 563.1, Carbohydrate 16.7, Fiber 2.6, Sugar 6, Protein 10.1

LAYERED LETTUCE SALAD RECIPE - (4/5)



Layered Lettuce Salad Recipe - (4/5) image

Provided by รก-646

Number Of Ingredients 10

1/2 Head Iceberg or Romaine Lettuce torn into small pieces
3 Ribs Celery, sliced (1 Cup)
1/2 - 3/4 Cup Chopped Onion
1/2 - 3/4 Cup Peas (Cooked or Canned)
3/4 Cup Mayonnaise - or enough to spread in a thin layer
1 Tbsp Sugar
1/2 Cup Grated Cheese (Parmesan, Cheddar,
or Swiss)
1 Cup Bread Cubes sauteed in 2 - 3 Tbsp butter or croutons.
Tomato Wedges (For garnish)

Steps:

  • In large bowl, layer lettuce, celery, onion, and peas. Spread a layer of mayonnaise over peas. Sprinkle with sugar and cheese. Cover airtight with plastic wrap or foil and refrigerate several hours or overnight. Just before serving sprinkle with croutons and toss well. Garnish with tomatoes. Cover and refrigerate any leftovers - will keep for 1 day.

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