Description
Master the classic seven-layer salad with fresh veggies, creamy dressing, and vibrant layers. A show-stopping dish for any gathering!
Ingredients
Salad Layers (bottom to top):
4 cups chopped romaine or iceberg lettuce
1 cup cherry tomatoes, halved
1 cup chopped celery or cucumber
4 hard-boiled eggs, chopped or sliced
1 cup frozen green peas, thawed
1 cup shredded cheddar cheese
6 slices cooked bacon, crumbled
For the Dressing:
1 cup mayonnaise
1/2 cup sour cream
1 tbsp sugar or honey
1 tbsp apple cider vinegar
Salt and pepper to taste
Instructions
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Prepare all ingredients: Cook and crumble bacon, boil and chop eggs, thaw peas, chop veggies.
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Mix the dressing: In a bowl, stir together mayonnaise, sour cream, sugar, vinegar, salt, and pepper. Set aside.
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Layer the salad in a clear glass bowl in this order:
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Lettuce → Tomatoes → Celery/Cucumber → Eggs → Peas → Cheese → Bacon
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Top with dressing: Spread the dressing evenly over the bacon to seal the salad.
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Chill: Cover and refrigerate for at least 2 hours before serving for best flavor and presentation.
Notes
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Use a trifle bowl or large glass bowl for best visual impact.
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Don’t toss before serving—this keeps the layers intact and fresh.
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Make it vegetarian by skipping bacon or replacing it with smoky tempeh.
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Prep a day ahead to save time for gatherings.
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For extra crunch, add chopped bell peppers or radishes.
- Prep Time: 25minutes
- Cook Time: 0 minutes (except bacon/eggs)