Seven-Layer Salad
A vibrant, crowd-pleasing salad featuring layers of crispy lettuce, fresh vegetables, savory bacon, hard-boiled eggs, and a creamy dressing.
Servings: 8 servings
Equipment
- Glass Bowl or Trifle Dish
Ingredients
Vegetables
- 1 head Iceberg lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumbers, sliced
- 1 cup Frozen peas, thawed
Eggs
- 6 pieces Hard-boiled eggs, chopped
Cheese and Bacon
- 2 cups Shredded cheddar cheese
- 8 slices Bacon, cooked and crumbled
Dressing
- 1 cup Mayonnaise
- 1/2 cup Sour cream
- 2 tablespoons Sugar
Seasoning
- Salt and pepper to taste
Instructions
- Start by preparing all your ingredients. Rinse and chop the lettuce, halve the cherry tomatoes, slice the cucumbers, thaw the peas, and chop the hard-boiled eggs.
- In a clear glass bowl or trifle dish, add a layer of chopped iceberg lettuce at the bottom. This will form the base of your salad.
- Next, sprinkle the cherry tomatoes evenly over the lettuce, followed by a layer of sliced cucumbers.
- Add the thawed peas as the fourth layer, creating a lovely pop of green.
- Layer the chopped hard-boiled eggs over the peas, spreading them out evenly.
- Sprinkle 2 cups of shredded cheddar cheese as the sixth layer, making sure it covers the eggs well.
- Top it off with crumbled cooked bacon for a savory crunch.
- In a separate bowl, whisk together the mayonnaise, sour cream, and sugar until smooth. Season with salt and pepper to taste.
- Carefully spread the dressing over the top layer of bacon, covering the entire surface. Use the back of a spoon to get it right to the edges.
- For best results, cover and refrigerate the salad for several hours or overnight before serving. This helps the flavors mingle and keeps the salad crisp.
- When ready to serve, scoop down through all those gorgeous layers and enjoy!
Notes
Use the freshest veggies possible for optimal crunch and flavor. Don’t skip refrigerating—chilling helps the salad hold its shape and lets the flavors meld.