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This Old-Fashioned Layer Salad is one of those nostalgic dishes that takes me right back. It’s colourful, creamy, and packed with all the good stuff — eggs, bacon, peas, cheese, and a tangy homemade dressing. It’s also easy to make vegetarian — just leave out the bacon and it’s still full of flavour. Perfect for picnics, barbecues, or make-ahead dinners. If you’re after another crowd-pleasing option, you might also like my Sweet Potato Salad — it’s always a hit.

Layered salad with eggs, peas, bacon, cheese, and creamy dressing in a glass bowl.

Old-Fashioned Layer Salad – Creamy, Colourful & So Good

Prep Time: 30

Servings: 8 servings

This Old-Fashioned Layer Salad is a creamy, colourful throwback that’s stood the test of time. Made with layers of peas, eggs, bacon, cheese, and a tangy homemade dressing, it’s a complete meal in one dish and perfect for entertaining, picnics, or weeknight dinners. Make it vegetarian by skipping the bacon — it’s still absolutely delicious.

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Ingredients

3 eggs
2 cups frozen peas
4 -5 rashers of bacon
½ head of lettuce washed and shredded
200 g raw mushrooms sliced
200 g grated tasty cheese
1 cup mayonnaise
2 tablespoons sour cream
2 teaspoons mustard any kind
1 tablespoon lemon juice
3 large or 6 small spring onions chopped
1 -2 tomatoes chopped
Pepper to taste
Fresh parsley chopped

Instructions

Boil Eggs:

Bring a small pot of water to a boil.
Add 3 eggs and set a timer for 9 minutes.
After 9 minutes, crack the eggs slightly and place them in a bowl of water for easy peeling later.

Prepare Peas and Bacon:

Measure 2 cups of frozen peas and place them in boiling water. Let them simmer for a couple of minutes, then strain and cool.
Fry 4-5 rashers of bacon over low heat without oil, adding a tablespoon or two of water. Cook until crispy, then let cool and chop.

Prepare Lettuce:

Discard outer leaves of the lettuce, cut off the core, and fill it with water to help separate the leaves.
Place separated leaves on a clean tea towel or paper towel to dry.

Layer the Salad:

Shred half the lettuce and place it at the bottom of your salad dish.
Sprinkle the cooled peas over the lettuce.
Mash the peeled eggs and layer them over the peas.
Add 200g of sliced raw mushrooms on top of the eggs.
Sprinkle 200g of grated cheese over the mushrooms.

Prepare Dressing:

In a bowl, mix 1 cup mayonnaise, 2 tbsp sour cream, 2 tsp mustard, and 1 tbsp lemon juice.
Pour the dressing evenly over the cheese layer.

Add Final Layers:

Sprinkle chopped spring onions over the dressing.
Add chopped tomatoes on top. Season with pepper to taste.
Sprinkle the cooled bacon pieces over the tomatoes.
Finish with a sprinkle of chopped fresh parsley.

Chill and Serve:

Cover the salad and refrigerate for at least 24 hours to allow flavours to meld.
Serve and enjoy!

Video

Notes

Make Ahead: This salad is best made the day before to allow the flavours to meld.
Storage: Keep covered in the fridge and enjoy within 3-4 days.
Vegetarian Option: Simply leave out the bacon — it’s still delicious.
Serving Ideas: Great for picnics, BBQs, or as a light main meal.
Mushroom Tip: If you’re dubious about the raw mushrooms — don’t be! They actually work so well in this salad. Once it’s chilled, they soften and blend beautifully into the layers.

Layered Salad Recipe – Classic, Creamy & Easy to Make