Seven Layer Salad
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4.8
261 reviews
Excellent
Seven Layer Salad
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This traditional 7 layer salad has been popular for generations.
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Ingredients
Layers
- 1/2 head lettuce 6-8 cups, chopped
- 6 hard boiled eggs
- 8 lices Bacon cooked
- 1 1/2 cups cherry tomatoes
- 1/2 cup red onion
- 1 cup frozen peas thawed
- 2 cups aged cheddar cheese shredded
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar
- salt and pepper to taste
Garnishes (optional)
- 2 lices Bacon cooked
- 4 green onions chopped
- 1/4 cup cheddar cheese shredded
Instructions
- Wash, dry and chop all the vegetables. Make sure the lettuce is very dry so use a salad spinner or pat it dry with paper towels. Peel and slice the hard boiled eggs and roughly dice the bacon. Cut the cherry tomatoes in half and finely dice the red onion.
- Use a large glass bowl with straight sides, like a trifle dish, for this salad for the best presentation. Fill the bottom of the bowl with the lettuce.
- Add the eggs to the bowl, pressing some against the glass to add visual interest.
- Put the bacon on top of the egg layer. Reserve some bacon for garnishing the salad if desired.
- Add the cherry tomatoes next. Push some of the tomatoes against the sides of the glass if desired. Keep the cherry tomatoes skin side down so they don't drip juice onto the lettuce.
- Add a layer of red onion.
- Place the peas on top of the onions.
- Cover the peas with a thick layer of cheese. Reserve some cheese for garnishing the salad if desired.
- In a medium bowl whisk the mayonnaise, sour cream and sugar until smooth. Spread this dressing over the top of the salad, going all the way to the edges of the bowl.
- Cover tightly with plastic wrap and refrigerate for 4 hours to overnight before serving.
- When you are ready to serve garnish the salad with more bacon, cheese and green onions.
Notes
- Use a long handled spoon to serve the salad so you can get all the layers in one spoonful.
- This salad keeps up to 2 days before serving, but once it is mixed and served it doesn't keep as well. Use within 24 hours of first serving.
- You might need to adjust the quantitites of the ingredients based on the size of the bowl you are using.
- There are many other vegetables you could substitute in this salad. In general keep more fragile vegetables away from the dressing so that they stay fresh. Some examples of vegetables that could be used are celery, grated carrots, cucumbers, bell peppers, avocado and artichokes.
Nutrition Information
Show Details
Serving
1g
Calories
459kcal
(23%)
Carbohydrates
9g
(3%)
Protein
18g
(36%)
Fat
39g
(60%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
9g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
204mg
(68%)
Sodium
536mg
(22%)
Potassium
308mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1295IU
(26%)
Vitamin C
16mg
(18%)
Calcium
278mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 459kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 18g | 36% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 204mg | 68% |
| Sodium | 536mg | 22% |
| Potassium | 308mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 16mg | 18% |
| Calcium | 278mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
261 reviews
Excellent
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