Looking for a delicious and eye-catching salad for your next outdoor gathering? Well grab your lawn chair and your favorite straw hat, Southern Picnic Layered Salad is ready to be crunched on! This bowl of beauty is not only delicious, but it’s also visually stunning with its layers of colorful veggies, tender hard-boiled eggs, and crispy bacon. The creamy and tangy dressing really hits the sweet spot, too! Southern Picnic Layered Salad is truly perfect for a summer picnic or a potluck, and it’s guaranteed to bring the fun and the sun with it everywhere it’s served!

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For the salad:

  • 2 heads iceberg lettuce, chopped
  • 8 ounces fresh baby spinach, washed and dried
  • salt, to taste
  • pepper, to taste
  • 8 hard-boiled eggs, chopped
  • 16 ounces bacon, cooked and chopped
  • 4 tomatoes, chopped
  • 1 bunch green onions, thinly sliced
  • 8 ounces cheddar cheese, grated
  • 1 (10-ounce) bag frozen peas, partially thawed

For the dressing:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon sugar, plus more to taste
  • fresh dill, to taste, chopped


Step 1 –In a clear glass bowl, in the following order, layer the lettuce, the spinach, the salt, the pepper, the eggs, the bacon, the tomatoes, the green onions, the cheese, and the peas, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, as needed, and set aside.

Step 2 –In a small bowl, combine the mayonnaise, the sour cream, and the sugar and mix well.

Step 3 –Pour the dressing over the top of the salad and spread the dressing all over so that it reaches the outer edges of the bowl.

Also Read:  Chicken with Mushrooms and Bacon.

Step 4 –Sprinkle the salad with the dill.

Step 5 –Cover the salad and refrigerate it for at least 3 hours and up to 8 hours.

Step 6 –Toss the salad before serving.

Step 7 –Serve.