Not many people get overly excited about layered salad, but we sho nuff do. This recipe takes us back to our southern roots. It has been a family tradition to serve this at all of our holiday gatherings. Mom always used her trifle bowl to make this salad. It looks fabulous and it tastes even better.

Mama’s Layered Salad


½ head Iceberg Lettuce, shredded
2 cups fresh Spinach
Salt And Pepper, to taste
6 boiled eggs, sliced
1 pound bacon, fried and chopped
1 pint grape tomatoes, sliced in half
1 bunch spring onion, chopped
1 13.25 can mushrooms, drained
2 cups medium sharp cheddar Cheese, grated
1 bag (16 Ounce) Frozen Peas, thawed and drained

What you need for the dressing:

1cup mayonnaise
½ cup sour cream
1 tablespoon Mrs. Dash
Fresh Dill, Chopped

Let’s get to layering-

We love anything layered; that goes for salad too. Combine all of your ingredients for your dressing and set to the side. Get you a large trifle bowl or glass bowl out. Layer ½ of all of the ingredients in the order that we have them listed. End with the peas. Add the second layer and then top with the dressing. Pop in the fridge until ready to serve. Sprinkle with fresh dill (if you want to).