My mother loved to make layered salads during the spring…
So much so, in fact, that they frequently accompanied our Easter ham!
Despite many variations over the years — red bell pepper, mushrooms, cold brown rice — each salad is always “frosted” with mayonnaise and normally features a base of iceberg lettuce.
I’ve adapted my own recipe to include heirloom salad greens and sun-dried tomatoes from my garden, a buttermilk salad dressing made from my own homemade mayonnaise, and raw cheddar. Feel free to use whatever suits your fancy! The amounts and ingredients are flexible.
Individual Layered Salads
- 1/2 cup fresh spring mix salad greens, torn
- 3 tablespoons purple onion, finely diced
- 1/4 cup green peas, fresh or thawed if frozen
- 1 hard-boiled egg, chopped
- 1/4 cup crumbled nitrate-free, cooked bacon
- 1/4 cup sun-dried tomatoes
- buttermilk salad dressing made from homemade mayonnaise (see both recipes below)
- 1/4 cup raw cheddar cheese, shredded
Makes 1 serving.
Layer ingredients in a small 2-cup glass bowl or Mason jar. Pack all down lightly and push into corners to create definite edges. Pour dressing over top, allowing it to run down the sides of the layers. Top with shredded raw cheddar cheese. For best flavor and results, make sure that both lettuce and peas are thoroughly dried before adding to the bowl.
- 1 whole egg + 1 egg yolk, both at room temperature
- 1 teaspoon Dijon mustard (or anything similar to Dijon)
- 2 teaspoons fresh lemon juice
- scant 2 teaspoons wine vinegar
- 3/4 cup extra virgin olive oil
- generous pinch sea salt
In a quart jar or plastic base of stick blender, briefly beat the eggs, lemon juice, and vinegar until just combined. While blender is running, add the oil in a very thin stream. Stop as soon as mixture has thickened.
The first time I made my own mayo (following the recipe from Nourishing Traditions), I whipped it together in my food processor. The heat from the friction of the blades caused the olive oil to go rancid — and the result was bitter enough to be unpalatable. Ever since switching to a stick blender, I haven’t had any problems.
Buttermilk Salad Dressing
- 1/2 cup mayonnaise (see recipe above)
- 1/4 cup cultured buttermilk
- 1/2 teaspoon garlic granules OR 1 fresh garlic clove, crushed
- generous pinch dried dill
- generous pinch dried parsley
- sea salt and pepper, to taste
Whisk together in a glass container. Adjust seasonings and consistency to your preference.
Do you make a layered salad? What are your favorite ingredients?
This post was featured in 33 Nourishing Main Dish Salads.
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