Total Time
25mins
Prep 25 mins
Cook 0 mins

An old friend gave me this recipe at one pot luck, and we and have been using it for many many years. Since I get asked so often to share the recipe, here I am posting it even though I see other great layer salad recipes here. Try to use a nice big transparent container with less variation of surface area from bottom to top (if possible) as you layer the ingredients.

Ingredients Nutrition

Directions

  1. Thaw peas and boil eggs first while working on shredding the lettuce and the cheese.
  2. Start layering the ingredients in the order specified. Vary the amount of.
  3. salt according to the "saltiness" of the swiss cheese (or as you wish).
  4. When using egg cutter to slice the boiled eggs, carefully rotate the first slice set 90 degrees and cut them again to result in evenly chopped eggs. Otherwise just chop as you wish and spread the yolk and white evenly.
  5. Grated swiss cheese around the top edge can be substituted with shredded to make it simpler (which I have always done).
  6. Vary amount of green onion accordingly (with respect to the area of the top layer).
  7. Refrigerate several hours before serving.
Most Helpful

4 5

I love layered salads and make them to use up all the bits of fresh veggies in my fridge. This recipe is the perfect base for me to take off from. I never use the eggs and prefer finely grated cheddar cheese. I often use celery and peppers. Anything goes, really- cucumbers, grated carrot, crumbled cauliflower. If I only have a little bit of something I will toss it together with the lettuce rather than try to create its own layer. Whatever I have used it always turns out delicious. Oh, and I often use 1/2 Miracle Whip and 1/2 mayonnaise in the dressing. Thanks for posting, Meyer Lemon.