Eilene's Cadillac Version of the Layered Salad

Total Time
Prep 1 hr
Cook 0 mins

I got this recipe from a lady in Clear Lake California, whose church I attended. She would fix this recipe for potlucks to feed a lot of people. So if the recipe is too big, cut it in half.

Ingredients Nutrition


  1. Set aside frozen peas. Keep frozen.
  2. Cut bacon into small strips and fry golden crisp, drain on paper towel.
  3. Break up rinsed lettuce into smaller bite size pieces. Set aside in the refrigerator until ready to use.
  4. Chop green onions fairly fine.Set aside.
  5. Shred five cups of cheese. Set aside.
  6. Boil eggs, peel and chop fine. Set aside.
  7. Take each jar of mayonnaise and mix one packet of Ranch Dressing mix into each and stir until well mixed inches.
  9. In a deep, long glass casserole baking dish layer the ingredients: Spread broken lettuce over bottom of dish, then scallions, then peas, then bacon, then eggs. Spread these ingredients evenly to form each layer. Note: don't use cheese yet, that's for a later step.
  10. Top with mayonnaise mixture which seals the top of the salad.
  11. Sprinkle evenly the cheddar cheese over the top of mayonnaise layer.
  12. Refrigerate several hours before serving as the frozen peas crisp the lettuce and the eggs blend nicely into the mayonnaise dressing layer.
  13. Serve.
Most Helpful

Excellent- thank you so much for this recipe - brought it to a cookout tonight and it was a big hit - could have ate it all myself - Thanks again!

greyghost November 20, 2008

This is basicly how I make my layerd salad but here are the differences which I think make the salad better. After layering the lettuce and green onion layer the still frozen peas, then bacon, then eggs. Indtead of adding sugar to the mayonaise I use a package of dry ranch dressing mis in the mayonaise.(this is how the recipe came to me)Leave in the refrigerator for several hours befor serving.the frozen peas will thaw and make the lettuce layer so chrispy it snaps and the eggs kind of emlt in with the dressing. So good.

beancooker March 12, 2006

I cut way back on this recipe and still had PLENTY so I invited the neighbors over. We all loved this great tasting salad. This is going to be a perfect salad when we travel and have our famous potlucks. Thanks for sharing this, Tiomarrano.

Merlot March 11, 2006