Our Retro Layered Aussie Salad makes any meal groovy

A new twist on an old favourite - and more Aussie than a can of Aeroguard on a hot summers day!

Loading the player...

Skip to Recipe

Serves 8

Prep

35M

Cook

10M

Total

45M

This delicious, easy-to-make salad is quintessentially Australian and features all our favourites!

TIP! Salad can be assembled, without the crisps, up to 3 hours ahead. Keep, covered in the fridge. Add crisps just before serving.

Ingredients

250g rindless bacon, finely chopped

2 cups frozen green peas

2 x 450g cans diced beetroot, drained

½ iceberg lettuce (about 350g), shredded

6 hard-boiled eggs, peeled, coarsely chopped

2 x 250g punnets baby roma tomatoes, halved

2/3 cup sour cream

½ cup thousand island dressing

1 tablespoon lemon juice

2 green spring onions, thinly sliced

Salted potato crisps, to serve

Method

Step 1

Heat a non-stick, frying pan over a medium to high heat. Add bacon. Cook, stirring frequently for about 3 to 5 minutes, or until crisp and light golden. Drain on absorbent kitchen paper. Cool.

Step 2

Add peas to a large saucepan of boiling water. Return to boil. Boil for 1 minute. Drain. Rinse under cold water. Drain well.

Step 3

Spread beetroot over the base of a large, glass serving bowl (16-cup capacity). Layer lettuce over top, followed by peas, eggs and tomatoes.

Step 4

Whisk sour cream with dressing and juice in a medium jug. Season with salt and pepper.

Step 5

Spoon dressing over tomato layer. Sprinkle with combined onions and bacon. Top with a handful of crisps.

New Idea Food

For more than 90 years, New Idea has inspired and delighted Australians of all ages with their trusty home-cooked ideas and helpful tips. Today, the talented team in the New Idea Test Kitchen still create the much-loved recipes, hacks, and know-how on everything food.