The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2009
I love layered salads! I dont use the egg because it tends to get a little ripe smelling. I use a dry ranch packet in the mayo and I dont use peas. I use black olives and cherry tomatoes, cucumbers and red onion. But everyone has their own variations...they are all great!
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Reviewed: Jan. 13, 2009
This salad is sooooo good! I didn't have all the ingredients so I substituted celery for water chestnuts,green onions for tomatoes, and omitted the eggs. Excellent salad.
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Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA
Living In: Lynchburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 3, 2009
I like this recipe b/c you can make it ahead of time, I also added cheddar cheese
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Cooking Level: Intermediate

Home Town: Sanford, Florida, USA
Living In: West Haven, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 28, 2008
Great recipe. I omitted the water chestnuts because I don't like them. A big hit at the Christmas family gathering. It was eaten up completely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 27, 2008
This is one of my all time favorite salads, and one I actually do not mind making! The only thing i do differently is I thaw the peas, and I typically make it the morning of, not the night prior.
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Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 20, 2008
What a pretty and delicious dish! I brought this to a family potluck and it was a huge it. I am adding this one to my regular repetoire.
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Cooking Level: Intermediate

Home Town: Gladwin, Michigan, USA
Living In: Beaverton, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 14, 2008
A nice change of pace on the buffet table. It presented well in a clear pan. I made according to the directions and everyone seemed to enjoy it. This salad has many possibilities for variations and the next time I may try using a bleu cheese type dressing and perhaps a layer of pickled beets.
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Cooking Level: Expert

Home Town: Duquesne, Pennsylvania, USA
Living In: Latrobe, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 6, 2008
The group I made this for loved it, for every pot luck I have orders to make this dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 31, 2007
Excellent starting point. I added red peppers to give it a little holdiay color. Disappeared fast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 29, 2007
Made this salad for thanksgiving dinner. The only thing we didn't have much left overs.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 9, 2007
This was good. I used canned peas in place of frozen. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 28, 2006
I used previous suggestions and added a layer of cheese and some peas. The waterchestnuts give it the perfect crunch! This recipe makes A LOT...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 12, 2006
Delicious! I receive so many great compliments on this salad - it was easy to make, could be done ahead of time and serves up beautifully! The only critique I have is that it is a bit messy to serve in a 9x13 pan - next time I plan to make it in a trifle or similar bowl.
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Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA
Living In: Irwin, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 26, 2006
I have been making this for years only I don't use tomatoes but add grated cheddar cheese between the egg and bacon layer. My recipe also only calls for enough mayo to completely cover the peas - all edges should be sealed with the mayo to keep the inner ingredients fresh. It always tastes like more!
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Home Town: Mississauga, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 26, 2006
I use red onion chopped small, miracle whip instead of mayo (Mayo taste was too strong - MW was better), parmesan (sp)sprinkled over top! very good and easy, easy, easy!!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 23, 2006
I found it to have too much mayo. I had to later mix it all together and added more lettuce. If I make again I will use 1/2 the mayo
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slr

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 25, 2006
I decied to leave the water chestnuts out, but other then that followed the recipe very closley. Yum :)
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Photo by Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 2, 2006
Made this for a group gathering, seemed like there were too many onions for our liking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 4, 2006
I followed the recipe except I used a bag of salad mix (iceberg & carrots mostly) in place of the lettuce. Used only 1/2 small onion (green onions would be good too). Don't leave the water chestnuts out - they make that extra "crunch" you need. Took this one to a ladies gathering and got rave reviews and requests for the recipe - it was soooo easy. This goes into my permanent file. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 18, 2006
I brought this to work for a pot luck luncheon! Everyone loved it! Nothing but a leaf of lettuce was left! Thank you for a great recipe!
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Cooking Level: Expert

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