7 Layer Salad
7 Layer Salad is a crowd favorite loaded with crisp lettuce, peas, juicy tomatoes, eggs, cheese, bacon, and a creamy dressing that ties it all together.
Servings: 8 servings
Cost: $8.93
Equipment
- Trifle dish or large glass bowl, see note 1
Ingredients
7 Layer Salad
- 8 cups chopped iceberg lettuce about 1 large head
- 2 cups frozen peas thawed and dried well
- 3/4 cup thinly sliced green onions
- 1 pint (3 cups) cherry or grape tomatoes quartered
- 6 hard-boiled eggs peeled and chopped
- 1 cup freshly shredded sharp cheddar cheese
- 10-12 slices bacon cooked and crumbled (microwave bacon is fine!)
Dressing
- 3/4 cup mayo (Best Foods/Hellmann’s)
- 3/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1-1/2 teaspoons sugar
- 1/2 teaspoon Worcestershire sauce optional, but recommended
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt or to taste
- 1/4 teaspoon pepper or to taste
Instructions
- Whisk dressing ingredients until smooth. Cover and refrigerate until ready to use.
- Add chopped, fully dry lettuce to the bottom of a wide glass bowl or trifle dish. Evenly layer peas, green onions, tomatoes, and chopped eggs.
- Spread dressing edge to edge to fully seal the salad. Use as much as you like and reserve extra for serving on the side.
- Top with cheese and bacon.
- Scoop straight down when serving to get every layer. Serve any additional dressing on the side so guests can add more if needed.
Video
Notes
Note 1: This looks beautiful in a trifle dish, but works just as well in a large salad bowl.
Storage: Add dressing right before serving. Best enjoyed the same day.
Nutrition
Serving: 1serving | Calories: 439kcal | Carbohydrates: 13g | Protein: 17g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 191mg | Sodium: 594mg | Potassium: 520mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1657IU | Vitamin C: 16mg | Calcium: 183mg | Iron: 2mg