Your home, redefined. Use code WELCOME for 10% off your first purchase!

Get inspired with KISS – Keep It Simple, Sweetheart — our cooking & entertaining blog full of festive recipes and effortless style. [Read More]
My Aunt’s Classic Layered Salad

My Aunt’s Classic Layered Salad

by Ashley Culotta in KISS Cooking | Recipes By Ashley

Some recipes just feel like home. This classic layered salad is one of those dishes — simple, comforting, and full of memories. It’s the salad my aunt always made when I was growing up, and it’s still a staple whenever we’re hosting or bringing a dish to share.

Crisp iceberg lettuce forms the base, layered with peas, cheddar, eggs, bacon, and fresh vegetables. Everything is finished with a creamy dressing that ties it all together. It’s easy to prep ahead and always disappears fast.


Classic Layered Salad

 

 

Ingredients

 

  • 1 head iceberg lettuce, chopped into chunks
  • 8 oz shredded cheddar cheese
  • 2 (10 oz) bags frozen peas
  • 6 green onions, chopped (1 bunch)
  • 6 eggs, boiled and chopped
  • Cherry tomatoes, sliced or chopped (about 1 pint)
  • Avocado, chopped
  • About 6 slices cooked bacon, crumbled

Dressing

  • ½ cup mayo
  • ½ cup sour cream
  • 3 tablespoons sugar

Instructions:

 

In a large serving bowl, layer the ingredients in the following order: lettuce, cheese, peas, green onions, eggs, tomatoes, avocado, and bacon.

In a separate bowl, mix together the mayo, sour cream, and sugar. Spread the dressing evenly over the top of the salad. Cover and refrigerate until ready to serve.

 

Simple, nostalgic, and always a favorite — this layered salad is proof that the classics really are the best.

Previous Post Next Post

Related Posts

Peanut Vinaigrette Kale Salad with Seared Everything Bagel Tuna

Peanut Vinaigrette Kale Salad with Seared Everything Bagel Tuna

A Chic Home kitchen favorite There are certain meals that feel both effortless and impressive, and this is one of them. It’s the kind of dinner that tastes like something you’d order at a beautiful café but is simple enough to make on a weeknight. The star of the dish is a creamy peanut vinaigrette that’s bright, nutty, and slightly spicy from chili oil. Tossed with ribbons of kale and crunchy peanuts, it creates a fresh base for perfectly seared everything bagel tuna steaks. The result is balanced, satisfying, and just a little bit elevated — exactly the type of recipe we love sharing at Chic Home. Peanut Vinaigrette Ingredients 2 tbsp rice vinegar 2 tbsp crunchy peanut butter 2 tbsp coconut aminos 1 tbsp lime juice (about ½ lime) 1 tsp minced garlic 1 tbsp minced ginger 1 tsp sesame oil 1 tsp chili oil Instructions Combine all ingredients in a food processor or blender. Blend until smooth and creamy. Set aside.   Kale Salad Ingredients 2 bunches lacinato kale ½ cup chopped peanuts Peanut vinaigrette Instructions Fold each kale leaf lengthwise and remove the stems. Roll the leaves and slice into thin ribbons. Place kale in a large bowl. Top with chopped peanuts and toss with peanut vinaigrette until evenly coated. Everything Bagel Tuna Ingredients Tuna steaks Everything bagel seasoning Olive oil Instructions Generously coat tuna steaks with everything bagel seasoning on all sides. Heat olive oil in a cast iron skillet over medium-high to high heat until very hot. Sear tuna for about 2 minutes per side, depending on thickness. Slice and serve over the kale salad. ✨ Serving Tip: Slice the tuna and layer it over the dressed kale so the vinaigrette lightly coats the fish. xoxo, Ashley

Learn more
Roasted Tomato Boursin Appetizer

Roasted Tomato Boursin Appetizer

There is just something about warm, jammy roasted tomatoes and creamy Boursin that feels effortless but impressive. This is the appetizer I make when I want something that looks beautiful on a platter but takes almost no time to throw together. The tomatoes roast down with garlic, olive oil, and fresh herbs until they’re soft and bursting. Then they’re spooned right over a thick layer of room-temperature Boursin and finished with a drizzle of balsamic glaze. Serve it with toasted baguette slices and watch it disappear. It’s perfect for girls’ night, holiday gatherings, or a slow Sunday afternoon snack. Ingredients   1 package Boursin (let it soften at room temperature) 3 cups cherry tomatoes, halved 1 tablespoon minced garlic Fresh parsley, chopped Fresh basil, chopped Salt and pepper Olive oil Balsamic glaze Baguette, sliced and toasted Instructions Preheat oven to 400°. Place halved cherry tomatoes on a baking sheet. Sprinkle with minced garlic, salt, pepper, parsley, and basil. Drizzle generously with olive oil and toss to coat. Roast for 16–20 minutes, tossing halfway through, until tomatoes are soft and slightly caramelized. Spread the softened Boursin onto a serving platter. Spoon the warm tomato mixture over the top. Drizzle with balsamic glaze and add extra fresh basil if desired. Serve with toasted baguette slices.     This is one of those recipes that tastes like you spent all day in the kitchen… but you absolutely did not.

Learn more
The Bread Board

The Bread Board

There is just something about a beautiful bread board that feels effortless and elevated at the same time. It’s simple. It’s cozy. It’s inviting. And it always disappears first. This is my go-to when I want something that looks impressive but requires almost no actual cooking. Whether you're hosting girlfriends, family dinner, or just setting out something pretty before the main meal — this one never fails. Start With the Bread Pick your favorite varieties and mix textures. I love to: Cut some Break some Leave some whole Having a variety of sizes lets everyone grab exactly what they want — a small piece for a swipe of honey butter or a bigger slice for layering with brie. Try mixing: Crusty French bread Sourdough Mini baguettes Soft dinner rolls Seeded or multigrain loaves The more texture, the better. The Spreads (The Real Star) Here’s what I served: Honey butter Herbed butter Brie Mascarpone cheese Honey Fig preserves (my favorite!) The creamy mascarpone with a drizzle of honey and fig preserves is chef’s kiss. Sweet, salty, creamy, crunchy — it hits every note. You can warm the brie slightly if you want it extra soft and spreadable, but it’s just as delicious at room temperature. ✨ How to Style It Start with bread as your base layer. Nestle the cheeses and butters in small bowls. Drizzle honey right over the brie. Spoon jam loosely (don’t over-style — it should feel organic). Let it look abundant and slightly undone. It’s meant to feel inviting, not perfect. This is one of those “why don’t I do this more often?” kind of boards. Easy. Cozy. Elevated. And honestly? It pairs beautifully with a glass of wine and good conversation.

Learn more