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Layered Lettuce Salad

Total Time

Prep: 35 min. + chilling


12 servings

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.


  • 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
  • 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


  1. 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.
  2. Refrigerate, covered, several hours or overnight. If desired, top with additional dill.

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