Recipe by Nancy
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 heads
iceberg lettuce - rinsed, dried, and shredded
chopped green bell pepper
chopped green onions
sliced fresh mushrooms
frozen green peas, thawed
grated Parmesan cheese
Big hit at our Christmas progressive dinner with the neighbors!
This was good but would have rated it higher with less curry. A little strong for our tastes.
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!
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.
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.
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Deep Dish Layered Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 332
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This creamy, tangy salad has a delicious crunch from the pecans.
An easy corn salad with roasted red peppers and a creamy dressing.
A green salad gets dressed up with sliced pears, candied pecans, and blue cheese.