7 Layer Salad Recipe
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5.0
21 reviews
Excellent
7 Layer Salad Recipe
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A classic, easy 7 layer Salad recipe served in a trifle bowl. So many options for the seven layers, you choose what you love. Perfect for potlucks!
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Ingredients
For the salad
- 8 large eggs hard boiled, quartered
- 1 package bacon, cooked and crumbled 12 oz
- 8 cups iceberg lettuce
- 1 medium red onion sliced thin
- 1 pint cherry tomatoes or grape tomatoes, halved
- 12 oz frozen peas thawed
- 1 can sliced black olives, drained 4 oz
- 1 red pepper seeded and sliced thin (or diced)
- 8 oz shredded cheddar cheese
- 2 green onions chopped
For the dressing
- 1 ½ cups mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 3 Tablespoon sugar
- 2 tsp apple cider vinegar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp onion powder
Instructions
- Make your hard boiled eggs. You'll need about 6-8 large eggs for this recipe. I love using my Instant Pot Hard Boiled Egg recipe for quick and perfect eggs. Once cooked, cut eggs into quarters.
- Prepare your bacon. To get perfect crisp bacon I opt to fry it up in a skillet while my eggs are cooking! Crumble the bacon once it is cooked to a crisp!
- Cut and dice your remaining vegetables. (see ingredients above).
- Mix the dressing. Using a medium size bowl, whisk together the mayonnaise, sour cream, buttermilk, granulated sugar, cider vinegar, salt, pepper, and onion powder.
- Assemble the salad. In a large trifle bowl or clear glass salad bowl, layer 1/2 of the chopped lettuce, cherry tomatoes, red onion, hard boiled eggs. Add about 1/3 of the dressing. Top with the remaining lettuce, black olives, peas, and red bell pepper. Add the remaining dressing on top.
- Garnish the top of the salad with shredded cheese, bacon crumbles, and green onions slices (optional).
- Refrigerate. It's very important for a seven layer salad to chill in the refrigerator for 8 hours or overnight. Cover with plastic wrap and refrigerate. SERVE and ENJOY.
Notes
- For quick assembly, feel free to use precooked bacon and hard boiled Eggs. You can buy both at most large grocery stores!
- The dressing is key to this salad. It's just slightly sweet from the sugar, but the zesty flavor comes from the buttermilk. I buy THIS buttermilk powder to store in my refrigerator for longer periods of time so it's handy when I need it! You could also make my buttermilk substitute!
- In a pinch, don't tell my mom, but you COULD use a thick ranch dressing if needed.
- See blog post for more recipe tips and tricks.
Nutrition Information
Show Details
Serving
1cup
Calories
390kcal
(20%)
Carbohydrates
13g
(4%)
Protein
12g
(24%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
21g
Cholesterol
160mg
(53%)
Sodium
575mg
(24%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 390kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 160mg | 53% |
| Sodium | 575mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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