My husband and my 16-year-old sons will not eat a girly salad. You know what I am talking about. My favorite “girly” salads have things like sweetened pecans, almonds, apples, pears, strawberries, and more. This layered lettuce salad must NOT be a girly salad because they love it. In fact, this is my husbands favorite salad. It is a staple at our house for any get together or potluck dinner. The ingredients in this salad are very simple. You would find these ingredients in most any garden or house salad. This salad is layered and beautiful. It is usually presented in a large glass bowl, so that you can see the beautiful layers. I normally layer this salad in my large glass trifle bowl. A trifle bowl sets up higher than a regular glass bowl and makes for an even more stunning presentation. I said normally because this time, I did not layer this salad in my trifle bowl. It was chipped so I used a 9×13 glass baking dish. It was still pretty and very delicious!
INGREDIENTS FOR LAYERED SALAD - Adapted from Southern Plate cookbook by Christy Jordan.
- Head of lettuce (I use leaf lettuce) torn into bite size pieces, washed and drained first
- 1-15 ounce can peas, drained (you can also use a 10 ounce bag of frozen peas, drained and thawed)
- 6 hard-cooked eggs, peeled and sliced
- 1/2 tsp Salt, 1/4 tsp pepper, 1/4 tsp granulated garlic, and Cajun seasoning to taste
- 6 slices of bacon, cooked hard and crumbled
- 1 small red or purple onion, diced small
- 1/4 cup dried cranberries (I usually just add these around Thanksgiving and Christmas)
- Dressing – Mix 1-1/2 cups real mayo and 2 tablespoons sugar.
- 2 cups cheddar cheese, shredded
- 1 cup of sliced almonds (All Natural Almond Accents) Add the almonds to the top of the salad just before serving.
OTHER INGREDIENTS I USE OFTEN IN THIS SALAD
- 8 ounces baby spinach
- chopped green onions
- 2 chopped tomatoes
- 2 cups sliced mushrooms
In a clear glass large bowl (a large trifle bowl is beautiful), layer the ingredients in the order listed. Cover with plastic wrap and refrigerate at least a couple of hours.
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Thanks for visiting! My name is Diane and I grew up in Mobile, Alabama. I learned how to cook at a very early age due to family circumstances.








