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.
Questions
What calories are in one serving?
If this salad is divided into 10 servings, the calories would be 310 with 8.8g carbs. This recipe is also high in vitamins A and C and is high in calcium. For more nutritional information, scroll past the recipe card.
Can you make this ahead of time?
Why yes you can. Since this salad is layered, you can make it the night before if necessary, but keep the eggs and dressing separate.
How to store leftovers?
If you happen to have leftovers and it still has the layered look, take off the eggs and store them separately. Cover everything with cling wrap and keep in the fridge for up to two days.
What's the best part of this recipe?
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 recipe.
The homemade dressing tastes amazing, and is so simple to make. It really is the crowning touch on this gorgeous piece of art.
Pro Tips
- Assembling the ingredients in a 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 dressing on the side and pour it on just before eating.
- The recipe can be made the night before.
- The dressing makes 2 cups and will keep in the fridge for 3 days.
If you like this show stopping recipe, you will also love these other gorgeous salad recipes.
The pleasure of a 5 star review would be greatly appreciated.
Recipe
Low Carb Layered Salad for a Crowd
Ingredients
For the Salad
- 3 hard boiled eggs, quartered
- 5 slices bacon, crumbled
- 1 ½ cups carrots, finely grated
- 6 slices of English cucumber cut in half
- 8 cups arugula
- 4 cups spinach and kale blend
- 1 ½ pounds grape tomatoes
- 3 large radishes, thinly sliced
- ¾ cup green peas, frozen or fresh
- ⅓ cup extra sharp cheddar cheese, grated
For the dressing
- 1 cup mayo, I used Duke's
- 1 cup buttermilk
- 1 cup Parmesan cheese, finely grated
- sprinkle salt
- ⅛ teaspoon white pepper
- ⅛ teaspoon tarragon
- 1 lemon, quartered (optional)
Instructions
Prepping the Salad Ingredients
- 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.
- 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 ¼ inch pieces and place in a small bowl.
- 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
- 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.
- 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.
- Carefully arrange the halved cucumber slices around the edge of the bowl with the cut side facing down.
- Fill in the center with 4 cups of mixed fresh spinach and kale and arrange some of the greens over the carrots and cucumbers.
- 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.
- Carefully arrange the quartered egg wedges around the edge of the bowl. Place radish slices of similar size beside the egg wedges.
- 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
- In a medium bowl, whisk together the mayo, buttermilk and grated Parmesan cheese.
- 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.
- Pour into a pretty container. Serve immediately or cover with plastic wrap and keep refrigerated.
Notes
- Use a trifle bowl to assemble the ingredients.
- Let the guests help themselves to more bacon and cheese by setting these ingredients out in small bowls.
- Pour the dressing on just before serving.
- If you need to make this the night before, no problem.
- You'll get 2 cups of dressing and should keep in a mason jar for up to 3 days.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
This salad is very impressive. I love the bacon (of course) and the peas. The eggs are really nice with the cheese.
Emma
Thanks for your kind words, Beth!