Layered Chef Salad

Layered Chef Salad


10 servings


  • 8 cups torn fresh spinach
  • 6 hard-cooked eggs, peeled, sliced
  • 1/2 pound cooked ham, cut into julienne strips
  • 8 cups torn iceberg lettuce
  • 1 package frozen peas, thawed, 10 ounce
  • 1/2 red onion, sliced, quartered
  • 1/2 cup sour cream
  • 2 cups mayonnaise
  • 1 package original ranch salad dressing mix, 0.4 ounce
  • 1/2 pound Swiss cheese, cut into julienne strips
  • 1/2 pound bacon, fried crisp, crumbled
Use a large glass bowl for show-off serving.


  1. Layer spinach, eggs, ham, lettuce, peas and onion in punch bowl in order given. Combine sour cream, mayonnaise and salad dressing mix until blended; spread over salad. Top with cheese and bacon. Refrigerate, covered, several hours or overnight.

Chef’s tip

Substitute 1 1/2 cups thinly sliced carrots for frozen peas.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.