Old-Fashioned Layer Salad – Creamy, Colourful & So Good
Prep Time: 30 minutes
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.
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.