Make the ultimate classic 7 layer salad for any gathering. This recipe features fresh ingredients and vibrant layers for an easy side dish perfect for potlucks and holidays.
Author:sarahthompson
Prep Time:25 min
Cook Time:10 min
Total Time:35 min
Yield:8 servings 1x
Category:Side Dish
Method:Layering/Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 head iceberg lettuce, chopped
1 cup frozen peas, thawed
1 cup chopped celery
1 cup chopped red onion
2 cups cherry or grape tomatoes, halved
4 hard-boiled eggs, sliced or chopped
8 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Prepare the dressing: In a small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and pepper until smooth. Set aside.
Prepare the vegetables: Wash and chop the lettuce, celery, and onion. Halve the tomatoes. Thaw the peas. Slice the hard-boiled eggs. Cook and crumble the bacon.
Assemble the layers in a large glass bowl or trifle dish in the following order: Lettuce, peas, celery, red onion, tomatoes, hard-boiled eggs, bacon, and finally, the cheddar cheese.
Spread the prepared mayonnaise dressing evenly over the top layer of cheese, covering it completely to seal the layers.
Cover the bowl tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dressing to set.
Before serving, remove the plastic wrap. You can garnish with extra crumbled bacon or chopped parsley if desired. Serve directly from the bowl.
Notes
Prepare this salad the night before your event; the chilling time is essential for the best flavor and texture.
Use a glass bowl to show off the distinct layers, which makes this a great centerpiece for any potluck.
If you are making this ahead of time, do not add the bacon until just before serving if you want it to stay very crisp.