Thermomix American Layered Salad

by Tenina Holder
posted 28 Jan, 2020 (last updated 23 Mar, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

If there was ever such thing as a savory trifle, this American Layered Salad is it. Best served in mason jars or a clear bowl to reveal each tasty layer, this salad is a winner for picnics and BBQs. Almost as much fun to assemble as it is to eat, this salty yet fresh salad will keep overnight in the fridge before serving, and will even enhance the flavors to wait a little. Much to our surprise, the lettuce doesn't go soggy, so don't worry about that.



  • Bacon icon
    1 slice (None)
    finely sliced
  • Cheddar cheese icon
    Cheddar cheese
    7.05oz/200g (about 2 cups)
  • Fresh chives icon
    Fresh chives
    as needed
    finely chopped
  • Lettuce icon
    as needed
    finely sliced
  • Tomato icon
    3 (14.82oz/420g)
  • Red onion icon
    Red onion
    1 (4.76oz/135g)
    finely sliced
  • Cucumber icon
    1 (10.58oz/300g)
    sliced, chopped
  • Egg icon
    6 (10.58oz/300g)
  • Water icon
    16.91fl oz/500g (2⅛ cups)
  • Sour cream icon
    Sour cream
    6.76fl oz/200g (¾ cup)
  • Mayonnaise icon
    7.05oz/200g (about ¾ cup)
  • Dijon mustard icon
    Dijon mustard
    2 tsp (0.35oz/10g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Frozen corn icon
    Frozen corn
    7.05oz/200g (about 1¼ cups)
  • Frozen peas icon
    Frozen peas
    7.05oz/200g (about 1¾ cups)


  1. Add bacon to a clean frying pan
  2. Fry in frying pan until crispy
  3. Transfer bacon to small bowl then set aside
  4. Add cheddar cheese to the TM5 bowl
  5. Fit TM5 bowl to TM5
  6. Mix - approx 10 sec, speed 9
  7. Transfer cheese to small bowl
  8. Rinse TM5 bowl
  9. Add egg to the simmering basket
  10. Add water to the TM5 bowl
  11. Arrange simmering basket
  12. Cook - approx 14 min, varoma, speed 4
  13. Transfer content of TM5 bowl to water bath
  14. Once cooled, peel and slice. - Measure even quantities of mayo and sour cream into a mixing bowl, add snipped chives, Dijon and seasoning to taste and mix thoroughly. Set aside
  15. Mix sour cream and mayonnaise into a clean medium bowl
  16. Add fresh chives and dijon mustard to the medium bowl
  17. Season with salt & pepper to taste
  18. Mix until well combined then set aside
  19. Add lettuce, tomato, red onion, cucumber, frozen corn and frozen peas to a clean large glass bowl
  20. Transfer bacon to large glass bowl
  21. Transfer cheese to large glass bowl
  22. Transfer content of simmering basket to large glass bowl
  23. Transfer content of medium bowl to large glass bowl
  24. Press down on each vegetable layer as assembling so the salad is compact
  25. Cover and refrigerate to completely chill a few hours or even overnight
  26. Serve

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