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.
