Tailgate Salad
A classic layered salad featuring crisp lettuce, fresh vegetables, sweet peas, and sharp cheddar cheese. Topped with a creamy dressing and crumbled bacon, this dish is made ahead to allow the flavors to meld, making it ideal for potlucks and gatherings.
An original recipe by Forkin
- Total time
- 8 hr 35 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 628 kcal
Allergen information: may contain celery, eggs, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gbacon
salad
- 1 pcsiceberg lettuce, shredded
- 1 pcsgreen bell pepper, finely diced
- 0.5 pcsred bell pepper, finely diced
- 1 pcsyellow onion, finely diced
- 120 gcelery, finely diced
- 300 gcanned sweet peas, drained and rinsed
dressing
- 1 cupmayonnaise
- 2 tbspgranulated sugar
topping
- 120 gsharp cheddar cheese, shredded
Equipment
frying pan · large glass bowl · spatula · knife · whisk · cutting board · small bowl
The method
Step by step
- 1
Place the bacon in a cold skillet and cook over medium heat until crisp.
About 10 min
Cook’s note: Starting with a cold pan helps render the fat slowly for perfectly crispy bacon.
- 2
Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces and set aside.
About 2 min
- 3
In a large, clear glass bowl or trifle dish, arrange the shredded lettuce in an even layer.
About 2 min
Cook’s note: Using a glass bowl shows off the colorful layers of the salad.
- 4
Layer the diced onion, celery, green bell pepper, and red bell pepper on top of the lettuce.
About 3 min
- 5
Add the drained sweet peas as the final vegetable layer, spreading them evenly.
About 1 min
- 6
In a small bowl, whisk together the mayonnaise and granulated sugar until smooth.
About 2 min
- 7
Carefully spread the mayonnaise mixture over the top layer of peas, extending it to the edges of the bowl to create a seal.
About 3 min
Cook’s note: This 'seals' the salad, keeping the vegetables underneath crisp until serving.
- 8
Sprinkle the shredded cheddar cheese evenly over the mayonnaise layer.
About 1 min
- 9
Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or overnight.
About 8 hr
Cook’s note: Do not stir the salad during this time. Chilling is essential for the flavors to meld.
- 10
Just before serving, sprinkle the crumbled bacon over the top of the cheese.
About 1 min
Cook’s note: Adding the bacon last ensures it stays crispy.
Per serving
Nutrition
- Calories
- 627.5kcal
- Protein
- 22.2g
- Carbs
- 20.2g
- Fat
- 50.9g
- Fibre
- 5.3g
- Sugar
- 11.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers covered in the refrigerator.
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