Seven Layer Salad
User Reviews
4.8
Seven Layer Salad
Description
Seven Layer Salad begins with a base of finely chopped, well-drained lettuce in a tall clear bowl for layered display. Hard-boiled eggs are sliced and layered next, followed by cooked bacon pieces. Cherry tomato halves and finely diced red onions add sweetness and sharpness, then a layer of thawed peas, and finally, a substantial layer of shredded cheddar cheese with some reserved for garnish on top.
The dressing combines mayonnaise, sour cream, sugar, salt, and pepper whisked into a creamy topping spread evenly over the cheese. This salad combines a variety of textures including the crispness of lettuce, the softness of eggs, and the chewiness of bacon, enhanced by the flavorful dressing.
This layered presentation works well as a side dish for potlucks or barbecues, allowing guests to enjoy the individual flavors in each bite or mixed together.
Notes recommend serving with a long-handled spoon to get all layers in each serving and consuming within two days for freshness. Ingredient quantities may be adjusted for different bowl sizes, and substitutions like celery, cucumbers, or bell peppers can be used to vary the vegetables.
Ingredients
Layers
- 1/2 lettuce 6-8 cups, chopped, head
- 6 egg hard boiled
- 8 lices Bacon cooked
- 1 1/2 cups cherry tomato
- 1/2 cup red onion
- 1 cup peas thawed, frozen
- 2 cups cheddar cheese shredded, aged
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar
- salt to taste
- black 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
- Serve this salad with a long-handled spoon to include all layers in each bite.
- Best eaten within 24 hours after first serving; keeps up to 2 days before serving.
- Adjust ingredient amounts based on your bowl size for balanced layering.
- Substitute or add vegetables such as celery, grated carrots, cucumber, bell pepper, avocado, or artichokes for variety; avoid delicate vegetables mixing with dressing to maintain freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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