Layered Summer Salad

Chill Time: Assemble the salad 8 to 24 hours before serving. The overnight rest gives it its signature flavor and texture.
Lettuce: Iceberg lettuce provides the most dependable overnight crunch. Dry it thoroughly before assembling the salad.
Peas: Frozen peas hold their sweetness and firmness better than canned peas in layered salads. Cook them only until tender, drain them very well, and cool them completely.
Cheddar: Sharp cheddar provides the best balance against the creamy dressing and vegetables.
Bacon: For maximum crispness, reserve about 2 tablespoons of the crumbled bacon in a covered container and sprinkle it over the salad just before serving.
Storage and Food Safety: Store tightly covered in the refrigerator and use within 2 days for best texture. Keep the salad at 40°F or below and refrigerate leftovers within 2 hours, or within 1 hour when serving outdoors above 90°F. Freezing is not recommended.
Serving Suggestions: Serve with Summer Lime Chicken Breasts , Busy Day BBQ Skillet, or Slow Cooker French Dip Sandwiches .

Name: Layered Summer Salad
Prep time: 20 min
Cook time: 10 min
Total time: 510 min
Yield: 8 servings
Ingredients: 6 cups iceberg lettuce; ½ cup celery; ½ cup green bell pepper; ½ cup white onion; 1 package frozen peas; ½ cup mayonnaise; 1 ½ cups sour cream; 2 tablespoons sugar; 6 oz sharp cheddar cheese; 8 strips bacon

The creamy dressing reaches right to the edge of the dish, sealing the vegetables beneath it for an overnight chill. When you scoop through the layers, the salad still crunches beneath its bacon-topped surface.

By Betty Lou Gardner8 hr 30 minUpdated 2026-08-25

This Layered Summer Salad is a classic make-ahead favorite with crisp lettuce, sweet peas, crunchy vegetables, smoky bacon, and sharp cheddar tucked beneath a creamy dressing! Chilled overnight, the layers meld together beautifully while still keeping their texture, making it a reliable choice for potlucks, cookouts, holiday tables, and family gatherings.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

The peas need to be completely cool before they go into the dish. I spread the dressing all the way to the edges so the vegetables underneath stay crisp. The bacon gets cooked a little extra because it softens some overnight. This is one of those salads that's better after a good night's sleep in the refrigerator.