Layered Pea Salad Recipe

Introduction

This Layered Pea Salad is a delightful combination of creamy, crunchy, and savory flavors perfect for gatherings or potlucks. With layers of peas, lettuce, cheese, and bacon bits, it’s a refreshing side dish that’s easy to prepare and always a crowd-pleaser.

Ingredients

• 2 cups shredded cheddar cheese
• Bacon bits (amount as desired)
• 1 cup creamy salad dressing (such as Miracle Whip)
• 2 tbsp white sugar
• 15 oz cans baby peas, drained
• ½ cup finely chopped green bell pepper (optional)
• 1 head iceberg lettuce, torn into bite-sized pieces

Instructions

1. Step 1: Combine the salad dressing and sugar in a large salad bowl or a 9×13-inch glass baking dish, stirring until the sugar dissolves completely.
2. Step 2: Gently mix in the drained peas and chopped green bell pepper, making sure they are evenly distributed.
3. Step 3: Spread this pea mixture evenly across the bottom of the dish.
4. Step 4: Layer the torn iceberg lettuce over the pea mixture, spreading it evenly.
5. Step 5: Sprinkle the shredded cheddar cheese evenly over the lettuce layer.
6. Step 6: Top the cheese with a generous amount of bacon bits.
7. Step 7: Cover the dish and refrigerate for at least 8 hours or overnight to allow the flavors to meld together.

Tips & Variations

• Use cooked and crumbled bacon instead of bacon bits for added texture and flavor.
• Add finely chopped red onion for a mild sharpness and extra crunch.
• Substitute Greek yogurt for the salad dressing to lighten the dish while keeping creaminess.
• Serve in individual cups for easy portioning at parties.

Storage

Store the salad covered in the refrigerator for up to 2 days. For best texture, prepare no more than a day ahead. If separated, stir gently before serving. Leftovers can be eaten cold or at room temperature, but avoid freezing as the lettuce and dressing texture will be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peas instead of canned?

Yes, thaw and drain frozen peas thoroughly before using to avoid excess moisture in the salad.

Is it possible to make this salad vegan?

You can substitute vegan mayonnaise for the dressing, use vegan cheese, and replace bacon bits with smoked coconut flakes or crispy tempeh for a plant-based version.

Layered Pea Salad Recipe

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★★★★★

4.6 from 120 reviews

• Author: Lana
• Total Time: 8 hours 15 minutes
• Yield: 20 servings 1x

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Description

This classic Layered Pea Salad is a creamy, crunchy, and flavorful side dish perfect for potlucks, family gatherings, and picnics. Featuring layers of baby peas mixed with a sweet creamy dressing, fresh iceberg lettuce, tangy cheddar cheese, and savory bacon bits, it’s a refreshing and easy-to-make salad that needs just a few hours in the fridge to let the flavors meld beautifully.

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Ingredients

Scale 1x2x3x

Salad Base

• 1 cup creamy salad dressing (such as Miracle Whip)
• 2 tbsp white sugar
• 15 oz can baby peas, drained
• ½ cup finely chopped green bell pepper (optional)

Layers

• 1 head iceberg lettuce, torn into bite-sized pieces
• 2 cups shredded cheddar cheese
• Bacon bits, to taste

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Instructions

1. Prepare the dressing mixture: In a large salad bowl or a 9×13-inch glass baking dish, combine the creamy salad dressing and white sugar. Stir thoroughly until the sugar has dissolved completely, creating a smooth and sweet base for the salad.
2. Add peas and green pepper: Gently fold in the drained baby peas and finely chopped green bell pepper, distributing them evenly throughout the dressing mixture to ensure each bite has balanced flavor and texture.
3. Layer pea mixture: Evenly spread the pea and dressing mixture across the bottom of the dish, forming the first layer of the salad.
4. Add lettuce layer: Carefully spread the torn iceberg lettuce pieces over the pea mixture, covering it completely and providing a fresh and crisp contrast.
5. Layer shredded cheese: Sprinkle the shredded cheddar cheese evenly on top of the lettuce, adding rich flavor and a lovely colorful layer.
6. Top with bacon bits: Finish off by generously sprinkling bacon bits over the cheese layer for a savory crunch.
7. Chill the salad: Cover the dish with plastic wrap or a lid and refrigerate for at least 8 hours or overnight. This resting time allows all layers and flavors to meld together into a cohesive and delicious salad.

Notes

• Use freshly shredded cheddar cheese for better texture and flavor compared to pre-shredded.
• For a vegetarian option, omit bacon bits or substitute with crispy fried mushrooms or smoked tempeh.
• Check the dressing’s sweetness before mixing; adjust sugar according to taste preference.
• The salad can be made a day ahead to save time on serving day, just keep it chilled.
• Drain peas thoroughly to prevent the salad from becoming watery.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: layered pea salad, creamy pea salad, potluck salad, bacon pea salad, easy summer salad