Description
This classic 7 Layer Salad layers crisp iceberg lettuce, red onion, cherry tomatoes, sweet green peas, chopped hard-boiled eggs, creamy mayonnaise dressing, sharp cheddar cheese, and crispy bacon for a colorful, flavorful dish perfect for potlucks and family gatherings.
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 1 clove garlic, minced
- 1 teaspoon white wine vinegar
- ½ teaspoon salt, plus more to taste
- ½ teaspoon ground black pepper
Salad Layers
- 1 head iceberg lettuce or Romaine lettuce, chopped
- 1 small red onion, diced
- 1 (10-ounce) package cherry or grape tomatoes, sliced in half lengthwise
- 2 cups frozen green peas, thawed
- 4 hard-boiled eggs, chopped
- 2 cups sharp cheddar cheese, freshly shredded
- 6 slices bacon, cooked until crisp and chopped
Instructions
- Prepare Dressing: In a medium bowl, whisk together mayonnaise, sour cream or Greek yogurt, minced garlic, white wine vinegar, salt, and ground black pepper until smooth and combined. Taste and adjust seasoning with additional salt and pepper if needed. Set aside or refrigerate.
- Layer Salad: In a large trifle dish or a 9x13 glass baking dish, start by evenly spreading the chopped lettuce on the bottom as the first layer.
- Add Vegetables: Next, layer the diced red onion evenly over the lettuce, followed by the halved cherry tomatoes, then the thawed green peas, and chopped hard-boiled eggs.
- Top with Dressing and Remaining Ingredients: Spoon the prepared creamy dressing evenly over the eggs layer to create a smooth “seal.” Then sprinkle the shredded sharp cheddar cheese evenly, and finally scatter the chopped, crispy bacon on top.
- Serve or Store: Serve immediately garnished with fresh parsley or green onions if desired. If making ahead, cover tightly with plastic wrap and refrigerate for up to 24 hours. Add the shredded cheese and bacon just before serving for best texture.
Notes
- If preparing ahead, do not add shredded cheese and bacon until just before serving to maintain their crispness.
- The creamy dressing layer acts as a seal to keep the salad fresh when refrigerated.
- Tossing the salad before serving is unnecessary; serve layered.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 165 mg
