This layer salad is one of Kelli’s favorites that I have made for years. I think when I first started making layered salads like this, my recipe had 6 or 7 layers. Well, I like lots of goodies in my salad, so I continually add more layers! I mean, who wants plain greens when there’s so many vegetables with great flavors and textures! Today, it is 9-Layer Salad, next week it might be 8 or 10 layers. It just depends on what I have on hand and what is in season. If it is winter when tomatoes often taste like cardboard, I’d skip that layer. You could add peppers, carrots, broccoli or any other vegetable that you like!
Salads like this are great for potlucks, family dinners, or just a simple lunch. Just as the layers of goodies are flexible, the dressing is, too. You can use all mayo or all Miracle Whip or a combination of the two which is what I do. Just don’t forget to sprinkle the sugar on that layer. It gives a yummy boost to the dressing. If you don’t like the mayo or Miracle Whip, you could substitute ranch dressing (though I’d skip the sugar). Don’t you love a recipe that isn’t really a recipe? SO flexible, you can do it any way you want!
- 1 large head iceberg lettuce, chopped
- 1/2 cup celery
- 1 cucumber, chopped
- 1 cup frozen peas, partially thawed
- 2 cups tomatoes, chopped
- 8 whole hard boiled eggs, finely chopped
- 16 ounces bacon, cooked and chopped
- 6-8 ounces cheddar cheese, grated
- 1/2 cup mayonnaise
- 1/2 cup Miracle Whip
- 2 Tablespoon Sugar
Layer first six ingredients in order given.
Combine mayonnaise and Miracle Whip. (You may just use one or the other)
Spread dressing on top of vegetables.
Sprinkle sugar on top of dressing.
Layer cheese and then bacon.
Cover and refrigerate. Toss just before serving.