American Layered Salad

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    501

This perfect picnic food looks amazing when packed into individual mason jars, though it is a bit fiddly. Alternatively at home, use a large bowl.

Inspired by: https://tenina.com/recipes/sarahs-layered-salad

recipe updated 12 Jan 2022

Ingredients

  • Cheddar cheese icon
    Cheddar cheese
    200 g
  • Fresh chives icon
    Fresh chives
    as needed
  • Iceberg lettuce icon
    Iceberg lettuce
    1
  • Tomato icon
    Tomato
    3
  • Red onion icon
    Red onion
    1
  • Cucumber icon
    Cucumber
    1
  • Bacon icon
    Bacon
    100 g
  • Egg icon
    Egg
    6
  • Water icon
    Water
    500 g
  • Sour cream icon
    Sour cream
    200 g
  • Mayonnaise icon
    Mayonnaise
    200 g
  • Dijon mustard icon
    Dijon mustard
    2 teaspoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Frozen corn icon
    Frozen corn
    200 g
  • Frozen peas icon
    Frozen peas
    200 g

Tools

  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Frying pan
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Simmering basket
  • kCook icon Water bath
  • kCook icon Medium bowl
  • kCook icon Large glass bowl

Step preview

  1. Fry diced bacon in a fry pan until crispy
  2. Set aside to cool
  3. Add cheddar cheese to the TM5 bowl
  4. Mix with MC in place 10 sec, speed 9
  5. Transfer cheese to small bowl
  6. Rinse TM5 bowl
  7. Add egg to the simmering basket
  8. Add water to the TM5 bowl
  9. Arrange simmering basket
  10. Cook for 14 min, Varoma, speed 4
  11. Immediately immerse boiled eggs in an icy water bath to cool
  12. Once cooled, peel and slice
  13. Mix sour cream and mayonnaise into a clean medium bowl
  14. Add snipped chives, Dijon and seasoning to taste and mix thoroughly
  15. Set aside
  16. Add iceberg lettuce, tomato, red onion, cucumber, frozen corn and frozen peas to a clean large glass bowl
  17. Then finishing with the sliced egg, cheese, mayo mixture and bacon pieces
  18. Press down on each vegetable layer as assembling so the salad is compact
  19. Cover and refrigerate to completely chill a few hours or even overnight
  20. Other vegetable suggestions: sliced raw mushroom, grated carrot, diced red/orange/yellow capsicum, purple cabbage, alfalfa or snow pea sprouts, spring onion...choose your faves! Layer vegetables alternating different colours for the prettiest end result
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