Deep Dish Layered Salad Recipe -
Deep Dish Layered Salad Recipe
  • READY IN 55 mins

Deep Dish Layered Salad

Recipe by  

"It's the dressing that makes this salad so delicious. This can be made the night before, and you can also use grated Cheddar cheese instead of Parmesan."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    55 mins


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove the eggs from hot water, cool, peel and chop.
  2. Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
  3. Prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with bacon bits and Parmesan cheese. Refrigerate until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2003

Big hit at our Christmas progressive dinner with the neighbors!

Most Helpful Critical Review
May 30, 2003

This was good but would have rated it higher with less curry. A little strong for our tastes.

Aug 28, 2005

My mom makes a salad like this for Thanksgiving and I love it! I like this version because the mayo dressing is "jazzed up" with the garlic and curry powder. I threw the parm cheese right into the dressing and put cheddar all over the top of this salad. I omitted the mushrooms, used an orange pepper, and cooked about 7 pieces of bacon and crumbled them. I also used light mayo. This one is a keeper!

Mar 27, 2003

As stated many times over previously . . . this is a FABULOUS recipe. My family all loved it. I cut it in half and it was just enough for 8 people as a side dish. I didn't change a thing but my curry powder wasn't the freshest so would probably add a bit more next time. It is great to have these recipes for food items that can be made ahead of time . . . they are such time and nerve savers when entertaining.

Feb 22, 2004

This salad is SO good, but it's the dressing that makes it EXCEPTIONAL! I skipped the mushrooms and celery, and used 1/2 parmesan cheese and 1/2 cheddar cheese on top to give it some more color, and then used imitation bacon bits for convenience. I used red onion instead of green for more color, and chopped the water chestnuts first before adding. I will make this salad again and again! I especially love that it keeps well in the fridge if we have leftovers.

Nov 05, 2005

This salad was good. Different from the other layered salads. The dressing makes this one stand out! I did omit the mushrooms, used red onions instead of the green onions. I mixed the parmesan cheese right in with the mayo and added shredded cheese to the top. Yum!!

Nov 12, 2003

This was ok, but had too much lettuce. I think twice the eggs and bacon may have made it better. I make a similiar salad, but build it in a 9x13 glass dish; that way the dressing is distributed over more of the salad ingredients.

Jul 28, 2005

Wow the dressing really does make this salad stand out from the rest of the layered salads. Delicious!! I added extra hard boiled eggs, used 6 slices of cooked crumbled bacon, and red onion instead of green onion. The salad was a hit. But FYI don't mix the dressing til the last minute as salad doesn't hold up well once dressing is mixed in. The salad is great will make again.


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 378 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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