Dinner

Layered Salad with Bacon, Eggs, and Cheddar Recipe

ByAiden Wells January 15, 2026January 15, 2026

Introduction

This layered salad is a vibrant, flavorful dish perfect for gatherings or a refreshing side. With crisp greens, savory bacon, creamy dressing, and fresh vegetables, it offers a delightful mix of textures and tastes in every bite.

The image shows a clear glass bowl filled with seven visible layers of a salad, placed on a red and white checkered cloth over a white marbled surface. The bottom layer is light green leaf lettuce with a crinkly texture, followed by a layer of large dark green spinach leaves. Above this is a layer of chopped hard-boiled eggs with white and bright yellow yolks. Next, a deep red layer is made of crumbled bacon pieces. Then, a mix of green peas and chopped green beans adds a fresh green color, topped by a layer of shredded orange cheddar cheese. The top layer is smooth white sour cream or dressing, garnished with scattered small green dill sprigs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heads iceberg lettuce, chopped
8 oz. baby spinach, washed and dried
Salt and pepper, to taste
8 hard boiled eggs, chopped
16 oz. bacon, cooked and chopped
4 tomatoes, chopped
1 bunch green onions, thinly sliced
8 oz. cheddar cheese, grated
10 oz. frozen peas, partially thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp. sugar, plus more to taste
Chopped fresh dill, for topping

Instructions

Step 1: Layer the salad ingredients in a clear glass bowl, starting with the chopped iceberg lettuce. Arrange the ingredients mainly around the perimeter of the bowl, filling in the center with more lettuce if needed. End with a layer of partially thawed peas.
Step 2: In a separate bowl, combine the mayonnaise, sour cream, sugar, salt, and pepper to make the dressing. Mix well until smooth.
Step 3: Pour the dressing evenly over the top layer of peas, spreading it out to cover the surface and reaching the edges of the bowl. Sprinkle with chopped fresh dill for a bright finish.
Step 4: Cover the salad and refrigerate for up to 8 hours to let flavors meld. Toss gently just before serving to combine the layers.

Tips & Variations

For a vegetarian version, omit the bacon and add extra vegetables like shredded carrots or sliced cucumbers.
If you prefer a tangier dressing, add a splash of apple cider vinegar or lemon juice to the mayo and sour cream mix.
Use Greek yogurt in place of sour cream for a lighter dressing option.
Chill your serving bowl beforehand to keep the salad crisp longer.

Storage

Store the layered salad covered in the refrigerator for up to 8 hours as recommended. It’s best eaten the same day for maximum freshness and texture. If you have leftovers, toss gently and keep refrigerated for up to one day. Refrain from freezing as the fresh vegetables will lose their texture.

How to Serve

A clear glass bowl shows seven distinct layers of a salad sitting on a white marbled surface. The bottom layer is light green chopped lettuce, followed by a layer of dark green spinach leaves. Above that are slices of white hard-boiled eggs, then a crispy layer of brown bacon strips with some red tomato pieces scattered on top. Next is a layer of shredded orange cheddar cheese, then bright green peas, and finally the top layer is a smooth, white creamy dressing. The bowl is viewed from the side, highlighting the colorful, textured layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad entirely in advance?

Yes, you can assemble the salad and refrigerate it for up to 8 hours before serving. This resting time helps the flavors blend beautifully, but avoid making it more than a day ahead to keep the vegetables crisp.