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Mom’s Layered Pea Salad

Today I have a family recipe that my mom has been making a long, long time. Layered Pea Salad, which is so delicious that people usually go back for seconds or thirds.  This is a recipe that she has made so many times she doesn’t need to use measurements, but I finally demanded that she write it down for the blog. Enjoy!

Layered Pea Salad
Makes a 9×13-inch pan


  • 1 head iceberg or Romaine, washed and chopped
  • 1/2 cup diced celery
  • 1/2 cup diced green bell peppers
  • 1/2 cup chopped green onions
  • 10 to 16 oz. bag baby peas, boil 1 minute then drain and rinse with cold water
  • 2 cups mayo
  • 2 Tbsp. sugar
  • grated Parmesan, enough for a thick layer (The stuff from the green can)
  • 1 lb. bacon, cooked and crumbled


  1. In a 9×13-inch pan, put down a layer of prepared iceberg. Add the celery, green bell pepper, onions and peas.
  2. In a bowl, combine the mayo and sugar and mix well. Pour over the vegetables evenly. Top with the grated Parmesan. Sprinkle the crumbled bacon all over the top and chill for at least an hour or two before serving.

Recipe from my mom. Sharing this recipe at the following fun link parties.

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  1. My Mom totally just made this same type of recipe last weekend and it was such a throwback. We hadn't had it in so long, it brought a lot of memories back. Glad to see it's still circulating.

  2. Many, MANY years ago when I was a teenager, I ate dinner at a friend's house. Her mother made this salad (which I had never had previously) but she also put small cubes of Velvetta cheese in it. I really liked it but have not had it since. I will be making it this weekend.

  3. I love the sound of this. My mom used to make a pea salad, but no lettuce. This sounds cool and it is going to be over 100 here for 7 days in a row. I'm ready for a little cool.