Go Back
+ servings
A close up of layered salad in a glass dish.
Print Recipe
No ratings yet

Classic Layered Salad

A classic summer pot luck dish that is perfect when serving a large group. A little bit of everything in every bite! It can be prepared up to 24 hours in advance and it will be perfectly crisp and delicious when served.
Prep Time20 mins
Total Time20 mins
Servings: 10 to 12 servings


For the salad:

  • 1 head iceburg lettuce chopped, rinsed, and drained
  • 3 or 4 medium tomatoes chopped
  • 6 ribs celery chopped
  • 1 bag colorful mixed spring greens
  • 1 16 ounce can garbanzo beans, rinsed and drained well
  • 1 bunch green onions chopped
  • 5 hard boiled eggs
  • Salt and fresh ground pepper to taste
  • 1-1/2 cups shredded cheddar cheese or to taste
  • 8 strips bacon cooked, cooled, and crumbled
  • 1 16 ounce bag frozen peas (do not thaw)

For the dressing:

  • 1 cup light mayonnaise
  • 1/4 light sour cream
  • 1 tablespoon sugar
  • 1/2 teaspoon Lawry's Seasoning Salt or similar all-purpose seasoning mix
  • 2 tablespoons chopped fresh chives


  • Layer the salad ingredients in a clear trifle dish in the order listed.
  • Combine dressing ingredients in a small bowl. Use a rubber spatula or icing knife to spread the dressing out over the frozen peas.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours before serving.