Layered Green Salad

This makes A LOT OF SALAD. We ate on this for two days! And there was still some left! This was really good! I only used a couple of eggs, since the other dish we had for dinner also had eggs in it. Also, I Morningstar Farms vegetarian bacon instead of real bacon. My 8 year old loved this! Surprisingly this kept well in the fridge overnight. Would be great for a crowd!

rating: 8.5

Layered Green Salad

serves 8-10



1 head iceberg lettuce, chopped
2 cups baby spinach
Salt and pepper, to taste
10 whole hard boiled eggs, chopped
1 (12 ounce) package bacon, cooked and chopped (I used MSF “bacon”)
4 tomatoes, chopped
1 bunch green onions, thinly sliced
1 cup cheddar cheese, grated
1 (10 ounce) bag frozen peas, thawed


1/2 cup real mayonnaise
1/2 cup sour cream
2 Tablespoons sugar


In a large glass bowl, layer salad ingredients in order listed above. Combine dressing ingredients in a separate bowl and whisk together until combined. Pour over the top of the peas and spread to cover. Cover and refrigerate for up to 8 hours.

photo (16)

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