Prep Time
10 Mins
Cook Time
20 Mins
Yield
6 Servings

This classic layered salad is always popular at covered dish and potluck suppers with its colorful layers of lettuce, bacon, tomato, olives, green peas, carrot and hard-boiled eggs.

How to Make It

Step 1

Place eggs in a medium saucepan with cold water to cover. Bring to a simmer over medium heat. Remove from heat, cover pan and let stand for 10 minutes. Drain eggs and cool in ice water. Peel and set aside.

Step 2

Cook bacon in batches in a large, heavy skillet over medium heat until crisp, about 10 minutes. Drain on paper towels. Tear bacon into pieces.

Step 3

Arrange tomatoes, peas, Cheddar, olives, greens and bacon in layers in a large (5-quart), clear bowl with straight sides.

Step 4

Just before serving, quarter eggs and place on top. Serve with dressing on side or toss.

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