Description
A classic and colorful Seven Layer Salad featuring crisp iceberg lettuce, fresh vegetables, creamy dressing, and savory bacon and cheddar cheese. Perfect for potlucks, picnics, or as a refreshing side dish that is layered for beautiful presentation and chilling enhances the flavors.
Ingredients
Salad Layers
- ½ head iceberg lettuce, chopped
- 2 cups celery, sliced
- 2 cups cucumber, chopped
- 2 cups cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 4 hard-boiled eggs, chopped
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- ½ cup green onions, sliced
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare Dressing: In a small bowl, stir together the mayonnaise, sour cream, sugar, salt, and black pepper until mixture is smooth and well combined. Set aside for layering later.
- Layer Lettuce: In a large glass bowl or trifle dish, place the chopped iceberg lettuce evenly as the base layer.
- Add Vegetable Layers: Carefully add the sliced celery as the next layer, spreading it evenly. Follow with an even layer of chopped cucumber, then halved cherry tomatoes, then thawed peas, spreading each evenly over the previous layer.
- Layer Eggs: Spread the chopped hard-boiled eggs evenly over the peas layer, being gentle to keep distinct layers.
- Apply Dressing: Spoon the prepared dressing mixture evenly over the layer of eggs, gently spreading it out.
- Add Cheese and Bacon: Sprinkle the shredded cheddar cheese as the next layer, followed by the cooked and crumbled bacon.
- Finish with Green Onions: Top the salad with sliced green onions as the final layer to add color and flavor contrast.
- Chill: Cover the assembled salad with plastic wrap or a lid, and refrigerate for at least 4 hours or overnight, allowing flavors to meld and the salad to chill thoroughly.
- Serve: When ready to serve, optionally toss the salad to mix all layers or use a spoon to serve through the distinctive layers for a beautiful presentation.
Notes
- For best results, use a clear glass bowl or trifle dish to showcase the colorful layers.
- Make sure the bacon is well cooked and crumbled small for even distribution.
- You can prepare the dressing a day ahead to save time.
- Leave the peas in sealed freezer bag or container while thawing to avoid lumps of ice.
- Optional: Substitute cheddar with other cheese like Colby or Monterey Jack if preferred.
- This salad is best served chilled and within 24 hours of preparation for freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (mainly for boiling eggs and cooking bacon)
- Category: Salad
- Method: No-Cook
- Cuisine: American
