Low Carb Layered Salad for a Crowd

Are you looking for a show stopping recipe to make for your next covered dish event?  How about trying a layered salad?  It is a fantastic way to get people interested in eating fresh vegetables.  Plus, for all you protein lovers, eggs and bacon are also featured to make you happy.

homemade salad dressing with layered salad in a glass bowl

Do you know what the best part of this salad is?  No, it’s not the way it is presented–even though it’s impressive–it’s the grape tomatoes!  Try and get the freshest you can find; you’ll be so glad that you did.  I’m a huge fan of fresh tomatoes, so I made sure there were plenty in this salad.

forkful of salad with the layered salad in a glass bowl

The homemade dressing tastes amazing, and is so simple to make.  It really is the crowning touch on this gorgeous layered salad.   This simple layered salad is perfect to make ahead and keeps well covered in the fridge.  If you are trying to eat more fresh vegetables, I encourage you to give this layered salad recipe a try.

If you like this layered salad, you will also love these other salad recipes.

pouring homemade salad dressing onto Irish pub salad Salad on a yellow platter with two forks platter of salade Niçoise with a forkful of hard boiled egg

pouring homemade salad dressing on layered salad

Low Carb Layered Salad for a Crowd

  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 10 servings
  • Category: Salad
  • Cuisine: American


Low carb layered salad for a crowd is a healthy recipe to make ahead for dinner parties and BBQ’s this summer.  Seven layers of fresh, crunchy vegetables are served along with cold egg wedges, chopped bacon, and cheese to make a showstopping salad that is sure to impress.  Top it off with this easy dressing that tastes amazing and can be whipped up quickly.


For the Salad

  • 3 hard boiled eggs, quartered
  • 5 slices bacon, crumbled
  • 1 1/2 cups carrots, finely grated
  • 6 slices of English cucumber cut in half
  • 8 cups arugula
  • 4 cups spinach and kale blend
  • 1 1/2 pounds grape tomatoes
  • 3 large radishes, thinly sliced
  • 3/4 cup green peas, frozen or fresh
  • 1/3 cup extra sharp cheddar cheese, grated (30g)

For the dressing

  • 1 cup mayo (I used Duke’s)
  • 1 cup buttermilk
  • 1 cup Parmesan cheese, finely grated
  • sprinkle salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon tarragon
  • 1 lemon, quartered (optional)


Prepping the Salad Ingredients

  1. Boil the eggs for 9 minutes, then immediately put in an ice bath until the eggs are completely cool.  Peel them, then rinse to remove any shell fragments.  Pat dry with paper towel and cut in quarters.
  2. Cook the bacon in a large cast iron skillet over medium heat until crispy, turning over with a fork when halfway done.  Blot off excess grease with a paper towel.  Let cool, then cut into 1/4 inch pieces and place in a small bowl.
  3. While the eggs and bacon are cooking, peel and finely grate the carrots.  Rinse and slice the cucumbers and radishes.  Grate the extra sharp cheddar and place in a small bowl.

Assembling the Salad

  1. Get out a 9-inch glass trifle bowl or large glass bowl and make sure it is really clean, with no water spots on it.  This will make for a nicer presentation.
  2. Put 4 cups of arugula in the bottom of the bowl, then place the grated carrot around the edge of the bowl, leaving the center empty.
  3. Carefully arrange the halved cucumber slices around the edge of the bowl with the cut side facing down.
  4. Fill in the center with 4 cups of mixed fresh spinach and kale and arrange some of the greens over the carrots and cucumbers.
  5. Arrange the grape tomatoes around the perimeter of the bowl, leaving room in the center.  Fill in the hole with 4 cups of arugula and arrange some of the lettuce over the grape tomatoes.
  6. Carefully arrange the quartered egg wedges around the edge of the bowl.  Place radish slices of similar size beside the egg wedges.
  7. Pour the green peas in the center of the bowl on top of the arugula, then sprinkle crumbled bacon and cheese on top of the green peas.  Serve immediately or covered with plastic wrap and keep refrigerated until ready to serve.

Making the Dressing

  1. In a medium bowl, whisk together the mayo, buttermilk and grated Parmesan cheese.
  2. Whisk in the spices; then adjust seasonings to taste.  If you are not using Duke’s mayo, you may want to squeeze some fresh lemon juice to taste.
  3. Pour into a pretty container.  Serve immediately or cover with plastic wrap and keep refrigerated.


  • For assembling the salad in the trifle bowl, you will use only a bit of the crumbled bacon and cheese, but please keep the remaining bacon and cheese out in small bowls for guests to help themselves with their individual serving.
  • It’s best to keep the salad dressing on the side and pour it on just before eating.
  • The salad can be made the night before.
  • The salad dressing makes 2 cups and will keep in the fridge for 3 days.

Keywords: layered salad, low carb salad recipe, homemade salad dressing

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