53 Potluck Salads That Feed a Crowd

38 Pasta Salad Recipes for a Crowd

How to Make Salad That's Anything But Boring

61 Make-Ahead Salads for Summer Entertaining

How to Make a Chef Salad

38 Summer Potluck Salads for Your Cookouts

40+ Fall Salads for Your Next Potluck

How to Make Pasta Salad

45 Mother's Day Salad Recipes

40 Party-Ready Sandwiches for a Crowd

Our Quickest, Easiest Salad Recipes

24 Fourth of July Salads: Fluffy, Fruity and Festive

44 Make-Ahead Side Dishes for a Crowd

48 Amazing Layer Cake Recipes

69 Contest-Winning Salad Recipes

5-Ingredient Salad Recipes

What Is a Baked Salad? Plus Tips for How to Make Your Own

20 Meal-Prep Salads to Make Ahead and Eat All Week

48 Beautiful Christmas Salads for Your Holiday Table

TEST KITCHEN APPROVED

Layered Salad for a Crowd

Name: Layered Salad for a Crowd
Prep time: 20 min
Total time: 20 min
Yield: 20 servings
Ingredients: 1 cup mayonnaise; 1/4 cup 2% milk; 2 teaspoons dill weed; 1/2 teaspoon seasoning blend; 1 bunch romaine, torn; 2 medium carrots, grated; 1 cup chopped red onion; 1 medium cucumber, sliced; 1 package (10 ounces) frozen peas, thawed; 1-1/2 cups shredded cheddar cheese; 8 bacon strips, cooked and crumbled

TEST KITCHEN APPROVED

15 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Linda Ashley, Leesburg, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 08, 2022

This salad is a favorite of my three sons. I took it to a luncheon honoring our school district’s food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. —Linda Ashley, Leesburg, Georgia

Editor's Note: This recipe was tested with Morton Nature's Seasons seasoning blend.

TEST KITCHEN APPROVED

Layered Salad for a Crowd

15 Reviews Add your review

Yield:20 servings

Prep:20 min

Save Saved Saving email print

Ingredients

1 cup mayonnaise
1/4 cup 2% milk
2 teaspoons dill weed
1/2 teaspoon seasoning blend
1 bunch romaine, torn
2 medium carrots, grated
1 cup chopped red onion
1 medium cucumber, sliced
1 package (10 ounces) frozen peas, thawed
1-1/2 cups shredded cheddar cheese
8 bacon strips, cooked and crumbled

Text Ingredients

Shop Recipe

Directions

1
For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend.

2
In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.