7 Layer Salad

5 from 1 vote

This Classic 7 Layer Salad is made with crisp lettuce, colorful veggies, hard-boiled eggs, cheese, bacon, and creamy dressing. The perfect addition to take to potlucks, picnics, and holidays for a beautiful centerpiece.

Prep Time20

Total Time20

Course: Appetizer

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $11.96, $1.00 per Serving

Ingredients

1 Head iceberg Lettuce chopped
12 ounces Frozen Peas
2 ½ cups Shredded Cheddar Cheese
1 Red Onion chopped
6 Hard Boiled Eggs chopped
¾ pound Bacon cooked and crumbled

For the Dressing:

½ cup Mayonnaise
½ cup Sour Cream
1 Tablespoons Granulated Sugar
1 Tablespoon Apple Cider Vinegar
½ teaspoon Salt
¼ teaspoon Black Pepper

Instructions

In a medium mixing bowl, combine ½ cup mayonnaise, ½ cup sour cream, 1 tablespoon granulated sugar, 1 tablespoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well, cover, and refrigerate.
Chop 1 head iceberg lettuce and 1 red onion.
Cook and crumble ¾ pound bacon.
Hard boil and chop 6 eggs.
Measure out 12 ounces frozen peas (thawed).
Shred 2 ½ cups cheddar cheese if not pre-shredded.
In a clear glass bowl, layer the salad starting with the chopped lettuce on the bottom.
Add the chopped red onion, followed by the peas, then the chopped hard boiled eggs.
Spread the prepared dressing evenly over the egg layer.
Top with the shredded cheddar cheese and then the crumbled bacon.
Do not mix the layers. Serve as is, scooping down to the bottom to get all layers in each serving.

Video

Notes

I recommend shredding your own cheese for the best flavor in this salad recipe. This salad can be made up to 1 day before serving it.

Cover with plastic wrap and refrigerate until ready to serve.

It's best served within 1-2 days as the ingredients will become soggy from the dressing in the salad.

Nutrition