Best 6 Moms Layered Lettuce Salad Recipes

Indulge in a symphony of flavors with Mom's Layered Lettuce Salad, a delightful dish that combines the crispness of lettuce, the tangy sweetness of tomatoes, the savory crunch of bacon, the creaminess of hard-boiled eggs, and the subtle sharpness of red onion. This classic salad, presented in layers, offers a visual appeal that matches its taste. With variations such as "BLT Salad," "Layered Salad with Ranch Dressing," and "Low-Carb Layered Salad," this recipe caters to diverse preferences and dietary needs. Whether served as a refreshing side dish or enjoyed as a light main course, Mom's Layered Lettuce Salad is sure to impress with its simplicity and deliciousness.

Check out the recipes below so you can choose the best recipe for yourself!

LAYERED LETTUCE SALAD

Layered Lettuce Salad image

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.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

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
DRESSING:
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

Steps:

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

Nutrition Facts :

OVERNIGHT LAYERED LETTUCE SALAD

Overnight Layered Lettuce Salad image

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. -Mary Brehm, Cape Coral, Florida

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 16 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries

Steps:

In a 4-qt. or 13x9-in. glass dish, layer the first 5 ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover., Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight.

Nutrition Facts : Calories 206 calories, Fat 16g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 250mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

MOM'S LAYERED LETTUCE SALAD

Mom's Layered Lettuce Salad image

This is another salad my mother made that I really loved. Hope you enjoy.

Provided by Linda Smith

Categories Lettuce Salads

Time 20m

Number Of Ingredients 9

Ingredients

2 c iceberg lettuce(cut up)
1 c celery
1 c green and red peppers(diced)
4 small green onions(diced)
1 pkg peas, frozen petite
2 c mirical whip(or mayo which ever you prefer)
2 Tbsp sugar
4 oz grated cheddar cheese
8 slice bacon, cooked and diced

Steps:

1. In a 9x13 pan,put in order given.
2. Mix the mirical whip and sugar cover the peas.
3. Put cheese on top and add crumbled bacon
4. Cover and refrigerate over night.

LAYERED LETTUCE SALAD

Layered Lettuce Salad image

This recipe came from an old Pine to Prairie Cookbook that the recipes were donated to. The telephone Pioneers of America made the book. My mother gave me three of these cookbooks and our family has used a lot of the recipes. This book has recipes from people who live all over the state of Minnesota. This is Yummy and great for a crowd, picnic, or holiday get togethers!

Provided by Beaner in Washington

Categories Pork

Time 10h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 head lettuce
1 cup celery, diced
4 hardboiled egg, sliced
1 (10 ounce) package frozen peas, thawed
1/2 cup diced green pepper
1 medium sweet onion, chopped
8 slices bacon, fried and diced
2 cups mayonnaise
2 tablespoons sugar
4 ounces grated cheddar cheese

Steps:

Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
Layer the rest of the ingredients in the order given, do not cook peas.
Add the sugar to the mayonnaise and spread over the top as you would frosting.
Top with grated cheese.
Cover and refrigerate for 8 to 10 hours.
Bacon bits can be used for bacon.

SEVEN LAYER SALAD

Seven Layer Salad image

I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc.

Provided by Leah Mae

Categories Salad

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 ¼ cups mayonnaise
2 tablespoons white sugar
⅔ cup grated Parmesan cheese

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Nutrition Facts : Calories 386.9 calories, Carbohydrate 9.9 g, Cholesterol 51.1 mg, Fat 32.7 g, Fiber 2.1 g, Protein 14.5 g, SaturatedFat 10.2 g, Sodium 667.3 mg, Sugar 5.5 g

LAYERED LETTUCE SALAD

Layered Lettuce Salad image

I don't remember having this until probably the 1970's, but once mom started making it, the salad was a favorite dish to take to potlucks.

Provided by Rutecki Family

Categories Greens

Time 20m

Yield 10

Number Of Ingredients 10

Ingredients

1 small head lettuce, shredded fine
1/2 cup chopped onion
1/2 cup celery
1/2 cup green pepper
16 ounces frozen peas, thawed with hot water but not cooked, then cooled
3/4 cup sour cream
3/4 cup Hellmann's mayonnaise
1 tablespoon sugar
1/2 lb cheese, grated
8 slices bacon, fried, then crumbled over cheese

Steps:

Layer vegetables.
Mix sour cream, mayonnaise and sugar.
Spread over vegetables, then sprinkle over that the cheese and bacon.
Seal tightly and allow to stand for 24 hours before serving.

Nutrition Facts : Calories 313.7, Fat 23.5, SaturatedFat 9.4, Cholesterol 39, Sodium 563.1, Carbohydrate 16.7, Fiber 2.6, Sugar 6, Protein 10.1

Tips:

To make the salad more refreshing, chill the lettuce, tomatoes, and dressing before assembling.
For a heartier salad, add cooked chicken, bacon, or hard-boiled eggs.
To make the salad more colorful, use a variety of lettuces, such as red leaf lettuce, green leaf lettuce, and romaine lettuce.
For a sweeter salad, use cherry tomatoes or grape tomatoes.
If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables.
To make the dressing ahead of time, whisk all of the ingredients together and store in a covered container in the refrigerator for up to 2 weeks.

Conclusion:

This layered lettuce salad is a classic recipe that celebrates the flavors of fresh vegetables. The simple dressing is made with mayonnaise, sour cream, sugar, and vinegar, and it perfectly complements the crisp lettuce, tomatoes, and bacon. This salad is perfect for a potluck, picnic, or barbecue, and it's also a great way to use up leftover vegetables.