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Layered Spring Salad


  • 3 cups cooked pasta
  • 1 1/4 cups mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon sugar
  • 2/3 cup grated Parmesan cheese
  • 3 green apples, wedged and diced
  • Juice and zest of 1 lemon
  • 2 cups sliced strawberries
  • 4 cups chopped romaine
  • 2 cups frozen peas, thawed
  • 1 1/2 cups diced bacon
  • 4 hard-boiled eggs, sliced
  • 1/2 cup green onions, diced


Place pasta in the bottom of a large glass trifle bowl.
In a medium bowl, stir together mayonnaise, sour cream, sugar, parmesan cheese, and lemon. Spoon atop pasta.
Toss apples with lemon juice, then layer on top of dressing.
Layer strawberries, romaine, peas and bacon. Top with eggs, garnish with green onions.
Cover with plastic wrap and refrigerate for up to 24-hours, until ready to serve.
To serve, use a large spoon to scoop all the way down to the bottom, to get all layers.

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