Layered Vegetable Salad

READY IN: 40mins
Recipe by Domestic Goddess

A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time only counts for frying up the bacon. This is a family favorite recipe!

Top Review by KateL

4 Stars Very nice side salad, served alongside Aidell's Sundried Tomato hot dogs and baked beans. For layered salad, I expected more color contrast for presentation before serving individual portions; I would double the amount of red bell pepper next time. I appreciated the tip to blot the cucumber slices before chilling. Made for My 3 Chefs Spring 2008.

Ingredients Nutrition

  • 1 head lettuce, torn into bite size pieces
  • 13-12 cup chopped onion
  • 12 cup thinly sliced celery
  • 12 cup chopped red bell pepper (Can substitute using green, orange or yellow peppers)
  • 1 (9 ounce) bag frozen peas, thawed by running under hot water, then blotted with paper toweling
  • 1 -1 14 cup salad dressing
  • 2 tablespoons sugar
  • 1 cucumber, peeled and thinly sliced (blot with paper towels to remove excess moisture)
  • 1 (8 ounce) packageshredded medium cheddar or 1 (8 ounce) package sharp cheddar cheese
  • 10 slices bacon, cooked and crumbled


  1. In a large bowl, layer salad with vegetables and ingredients in order given.
  2. Chill 30 minutes to 1 hour.
  3. This salad is best eaten, shortly after being made.
  4. Serves 8.
  5. Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.

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