Easy 11 Layer Salad Recipe
Recipes

Easy 11 Layer Salad Recipe

July 21, 2019

We are still a couple of weeks away from Lughnasadh, but it is already incredibly hot here. August is always the hottest month of the year, so the next few weeks are going to be even rougher temperature wise. I dislike using the oven during the summer months. It heats up the entire house. So, I am always looking for meals that require minimal cooking.  This easy 11 layer salad recipe is perfect for days when it is too hot to cook.

First, I have a confession.  I dislike following recipes exactly.  I consider myself a rule follower in general, but I struggle to follow and identically replicate recipes.  Throw in a dash of this and a dab of that is more my style.  This is my Mom’s favorite salad recipe.  She makes it exactly the same every single time.  I wing it according to what I have on hand and my personal preferences.  Here is our easy 11 layer salad recipe, but keep in mind that it is more of a formula.  Add what you prefer.  If you don’t care for an ingredient, skip it.  Make the dish your own.

 

Ingredients

  • 1 Head of Lettuce
  • 1 Bell Pepper
  • 6 Eggs
  • Purple Onion
  • 1 Bag of frozen English Peas
  • Jar Miracle Whip or vegan Mayo alternative
  • 2 Cups Grated Cheese or Grated Cheese Substitute
  • ½ Cup Bacon Bits or Bacon Bits Substitute
  • 1 Tbsp Parsley
  • 2 Tbsp Paprika
  • 1 Stalk Celery
  • 1/2 Cup Sugar

Easy 11 Layer Salad Recipe Instructions

Shred the head of lettuce.  I use iceberg lettuce. I have tried growing different types of lettuce in the garden, but I ended up eating all of them myself.  My family prefers iceberg lettuce, so that is what I use.

Divide the lettuce into two equal portions. Spread half of the lettuce in a 9×13 pan.

Layer Salad

Cut off the top of the bell pepper. Remove and discard the stem. Remove all of the seeds. Chop the rest of the bell pepper into small pieces.

I used a yellow bell pepper simply because that is what I had on hand. I usually grow Garden Sunshine bell peppers every year. They are yellow, then they turn orange before ending up red. However in my family’s opinion, they have the best flavor while still yellow.

Spread on top of the lettuce in the pan.

Layer Salad

Boil and peel 6 eggs.  I used small eggs because that is what I had on hand. Since I haven’t jumped into chicken keeping yet, I usually trade for eggs. I have a friend who has chickens, but she doesn’t can at all.

I love bartering. While I am working toward being more self sufficient, I honestly believe that survival takes a village. No one is good at everything. We need a supportive community to thrive. I don’t currently keep chickens because I know that I would get too attached. I am already involved with a local cat rescue. At this point, that is all my heart can handle.  My friend, who dearly loves her chickens, usually has a surplus of eggs.  It’s a good trade for both of us.

Cut the eggs into slices. Spread on top of bell pepper.

Layer Salad

Chop celery and spread on top of the eggs in the pan.

Layer Salad

Chop purple onion into small pieces. Spread onion on top of the layer of celery.

This salad will work with home grown frozen peas or store bought frozen peas. Use whatever you have available. Empty the bag of peas on top of the layer of onion.

Layer Salad

Add reserved lettuce on top of the peas.

Layer Salad

Now, this is where my family disagrees. You can either put a layer of Miracle Whip or vegan Mayo. I prefer vegan Mayo, and I prefer a thin layer of it. Other family members prefer a lot of Miracle Whip.

Use as little or as much as you prefer. Keep in mind that the majority of the calories in this recipe are from the Miracle Whip.

Cover salad with a layer of Miracle Whip.

Sprinkle sugar on top of the Miracle Whip. My family likes a lot of sugar. It encourages them to eat the salad.  I personally don’t.  Add however much or little sugar as you prefer.

Sprinkle the shredded cheese on top of the sugar. I personally prefer the Daiya Cheddar Shreds because they are dairy free. But if you don’t like cheese, you could skip this step altogether.

Layer Salad

Sprinkle bacon bits on top of the cheese. I use McCormick Bacn Pieces Bacon Flavored Bits because they are vegan.  I haven’t found a decent vegetarian bacon substitute yet, so I just purchase a jar of Bacn Pieces from the grocery store.

Chop parsley. Spread on top of the salad.

Sprinkle paprika on top of the parsley.

Cover salad and place in the refrigerator overnight.

Easy 11 Layer Salad Recipe

This quick and easy salad is perfect for days when you don't want to heat up the kitchen.
Prep Time30 mins
Resting Time9 hrs
Total Time9 hrs 30 mins
Course: Salad
Cuisine: American
Keyword: Easy, Lammas, Quick, Salad
Servings: 20
Calories: 295kcal

Ingredients

  • 1 Head of Lettuce
  • 1 Bell Pepper
  • 6 Eggs
  • 1 Bag Frozen English Peas
  • 1 Jar Miracle Whip
  • 2 Cups Grated Cheese or Cheese Substitute
  • ½ Cup Bacon Bits or Bacon Substitute
  • 1 Tbsp Parsley
  • 2 Tbsp Paprika
  • 1 Stalk Celery
  • ½ Cup Sugar

Instructions

  • Shred the head of lettuce. Divide the shredded lettuce into two equal portions. Spread half in the bottom of a 9×13 pan.
  • Cut off the top of the bell pepper. Remove and discard the stem. Remove all of the seeds. Chop the rest of the bell pepper into small pieces. Spread on top of the lettuce in the pan.
  • Boil and peel 6 eggs. Cut into slices. Spread on top of the bell pepper.
  • Chop celery and spread on top of the eggs in the pan.
  • Chop purple onion into small pieces. Spread onion on top of the layer of celery.
  • Empty frozen bag of peas on top of the layer of onion.
  • Add reserved lettuce on top of the peas.
  • Cover salad with a layer of Miracle Whip. Add as much or as little as you prefer. Keep in mind that the majority of the calories in this recipe are from the Miracle Whip.
  • Sprinkle sugar on top of the Miracle Whip. My family likes a lot of sugar. It encourages them to eat the salad. I personally don't care for it though. Add however much or little sugar as you prefer.
  • Sprinkle the shredded cheese on top of the sugar. (I personally prefer the Daiya Cheddar Shreds because they are dairy free.)
  • Sprinkle bacon bits on top of the cheese. (I personally prefer McCormick Bacn Pieces Bacon Flavored Bits because they are vegan.)
  • Chop parsley. Spread on top of the salad.
  • Sprinkle paprika on top of the parsley.
  • Cover the salad and place in the refrigerator overnight. This will allow the flavors to blend.

If you decide to make a version of this salad, please leave me a comment and picture below. Or tag me on Instagram. I would love to see your interpretation.

In the mood for something sweet instead? Try our peanut butter cookies recipe or old fashioned tea cakes recipe.

View more recipes from the homestead.

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