Recipe: Maz’s layered garden salad

Article by 4X4 Australia.

When the weather warms up, it’s time for friends and family to gather around the barbecue and enjoy good company and food.

A good friend makes this salad for such occasions, and not only does it look fabulous, but it’s also easy to make and tastes great.


½ lettuce – washed and shredded
2 cups frozen peas (or if using a packet of dehydrated peas, cook and cool)
1 or 2 carrots – grated
2 or 3 hard boiled eggs – mashed lightly with a fork or thinly sliced
1 cup mushrooms – thinly sliced
½ cup grated cheese
1 cup mayonnaise and/or plain Greek yoghurt
2 tsp sour cream
2 tsp French mustard
1 tbs lemon juice
6 spring onions – thinly sliced
1-2 tomatoes – sliced or cut into wedges (or use cherry or roma tomatoes)
4 rashers of bacon – sliced/chopped and sautéed until crispy (can also use sliced ham)
1 tbs fresh parsley – chopped


Get everything together and prepared before you start layering. Ingredient quantities can vary, depending on how many you’re feeding. This amount will serve a large group.

Using a large bowl (if at home, use a glass one), place the lettuce evenly in the bottom of the dish.

Arrange the following, layer upon layer: uncooked frozen peas, carrots, eggs, mushrooms and cheese.

Combine the mayonnaise/yoghurt, sour cream, mustard, lemon juice and spring onions and mix until combined. Spread this mixture evenly over the cheese (it’s easier if you dollop spoonfuls over the cheese as close together as you can and then gently spread it out).

Arrange the tomatoes over the mayo mix, than sprinkle over the bacon and parsley to finish.

Refrigerate for at least an hour, and then serve.

Viv’s Hint:

You can mix up the layers before you add the mayo mix however you like. Also, add whatever vegetables you like and substitute vegetables out that you don’t. Corn, snow peas and sliced radish mix well.

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