Layered Spring Salad for Easter
A colorful make-ahead layered spring salad that’s perfect for your Easter table, brunch, or potluck. Inspired by a classic seven-layer salad, it’s creamy, customizable, and served in a clear bowl for a beautiful presentation.
Servings: 8 servings
Equipment
- trifle or clear glass bowl
Ingredients
For the Salad:
- 1 large head romaine lettuce chopped
- 4 large hard-boiled eggs chopped
- 1 cup sliced radishes
- 1 cup matchstick carrots
- 1 cup frozen peas partially thawed
- 1 cup grape tomatoes sliced
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
Optional Add-Ins:
- 1 cup sliced cucumber
- 1/4 cup sliced green onions
- Easter-shaped cheese cutouts for garnish
For the Dressing:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 - 2 tablespoons sugar to taste
Instructions
- Cook bacon until crisp, drain, and crumble.
- In a small bowl, mix sour cream, mayonnaise, and sugar until smooth. Adjust sweetness to taste.
- In a clear glass bowl or trifle bowl, begin layering ingredients, placing colorful items around the outer edge for visibility.
- Layer romaine lettuce, radishes, carrots, chopped eggs, peas, and tomatoes. Add extra lettuce in the center if needed.
- Spread dressing evenly over the top to seal the layers.
- Sprinkle shredded cheddar cheese and crumbled bacon over the dressing.
- Add optional cucumber, green onions, or decorative cheese cutouts if desired.
- Cover and refrigerate for at least 4 hours or overnight before serving.
- Serve by scooping down through the layers or toss lightly before serving.
Notes
- Build layers with your favorite vegetables and adjust quantities to taste.
- A thick ranch dressing can be substituted for the sour cream dressing.
- For best presentation, use a clear glass or trifle bowl.
- This salad is ideal for making ahead—flavors improve as it chills; refrigerate 4 hours up to overnight.