7 Layer Salad
User Reviews
4.4
7 Layer Salad
Description
This salad starts with a base of washed and thoroughly dried chopped iceberg lettuce seasoned lightly with salt. Thinly sliced red onion, mellowed by soaking in cold water, is layered next, followed by a display of sliced and chopped hard-boiled eggs. Frozen peas, chopped red bell pepper, and cucumber are added before more lettuce, again seasoned with salt. The layers build texture contrasts between crisp, soft, and savory ingredients.
The dressing combines mayonnaise, cider vinegar, hot sauce, sugar, and black pepper, spreading over the top layer to blend flavors and provide moisture without mixing the layers. Topping the salad with shredded cheddar cheese and crispy cooked bacon delivers a smoky, creamy finish. The salad rests covered in the refrigerator for at least six hours, allowing flavors to meld without needing tossing before serving, and the dressing scoops easily with each bite.
Preparing the salad up to 24 hours ahead helps the layers integrate. The use of a glass or trifle bowl showcases the distinct layers for visual appeal. It suits potlucks or side dishes for hearty meals where a chilled crunchy salad balances richer main courses.
Ingredients
Salad:
- 1 head iceberg lettuce cored and chopped
- 1 teaspoon salt
- ½ medium red onion sliced thin
- 6 egg peeled, hard-boiled
- 2 cups peas frozen
- 1 red bell pepper seeded and chopped
- 1 cucumber halved, seeded, and chopped
- 10 lices Bacon cooked until crisp and chopped
- 1 ½ cups cheddar cheese shredded
Dressing:
- 1 ½ cups mayonnaise
- 3 tablespoons cider vinegar
- 1 tablespoon hot sauce (Frank's Red Hot is preferred)
- 1 tablespoon granulated sugar
- ½ teaspoon black pepper
Instructions
- Wash the chopped lettuce and thoroughly dry. Running through a salad spinner and then laying on a dish towel to soak up excess water is recommended. Meanwhile, soak red onion in a small bowl of cold water for 5 minutes to mellow flavor. Drain and pat dry.
- Layer half the lettuce on the bottom of a trifle bowl or glass bowl. Sprinkle with 1/2 teaspoon of salt. Layer red onion on top.
- Slice 3 eggs and place, standing up, around the edge of the bowl, sitting on top of the onion. Chop the remaining eggs and sprinkle on top of onion. Alternatively, chop all the eggs and layer on top.
- Layer frozen peas, bell pepper, and cucumber on top. Add remaining lettuce to bowl and sprinkle with remaining 1/2 teaspoon of salt.
- Mix together all the dressing ingredients and spread on top of the lettuce. Sprinkle cheese and bacon on top. Cover with plastic wrap and refrigerate for at least 6 hours. (see note) It isn't necessary to toss the salad before serving. The dressing will be scooped up with the other ingredients.
Notes
- This salad can be assembled and refrigerated up to 24 hours ahead to allow flavors to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 131mg | 44% |
| Sodium | 647mg | 27% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1035IU | 21% |
| Vitamin C | 25.6mg | 28% |
| Calcium | 136mg | 14% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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