Make-Ahead Layered Salad

Photo: Johnny Miller; Styling: Sarah Smart  

Prechopped veggies and precooked bacon and eggs help you pull this charmingly retro dish together in a flash. You can assemble the salad, cover tightly with plastic wrap, and refrigerate for up to 1 day.

Yield: Serves 10 (serving size: about 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 148
  • Fat: 8.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 8.8g
  • Carbohydrate: 8.6g
  • Fiber: 2.4g
  • Cholesterol: 83mg
  • Iron: 0.9mg
  • Sodium: 304mg
  • Calcium: 110mg


  • 4 cups prechopped romaine lettuce
  • 4 cups baby arugula
  • 1/2 cup prechopped red onion
  • 2 cups grape tomatoes, halved
  • 4 precooked hard-cooked eggs, chopped
  • 4 precooked bacon slices, finely chopped
  • 2 cups frozen petite green peas, thawed
  • 1/2 cup canola mayonnaise (such as Hellmann's)
  • 1/2 cup plain fat-free Greek yogurt
  • 1/4 cup nonfat buttermilk
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, finely grated
  • 3 ounces preshredded sharp cheddar cheese (about 3/4 cup)
  • 1 tablespoon minced fresh chives


  1. 1. Combine lettuce and arugula in a large glass serving bowl. Arrange onion over greens in an even layer; top with tomatoes. Sprinkle eggs over tomatoes; sprinkle bacon over eggs. Spread peas evenly over bacon.
  2. 2. Combine mayonnaise and next 10 ingredients (through garlic) in a medium bowl. Spread mayonnaise mixture over peas; top with cheese and chives.
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