Seven Layer Salad
User Reviews
4.4
Seven Layer Salad
Description
This layered salad starts with a base of chopped romaine lettuce topped with portions of frozen peas, minced red onion, crumbled cooked bacon, diced hard-boiled eggs, shredded cheddar cheese, and green onion slices. Each ingredient is divided into thirds and layered in a clear serving dish to create an attractive visual presentation. The layers are repeated twice with dressing applied on top of each set.
The dressing combines sour cream and mayonnaise with granulated sugar and white vinegar, then seasoned with salt and pepper. It adds a creamy, tangy note that balances the richness of the bacon and cheese and the freshness of the vegetables. The salad is chilled for at least 30 minutes before serving to allow flavors to meld.
This salad is best eaten the day it is assembled to preserve the textures of the fresh ingredients. It is often served as a side dish at picnics or potlucks requiring a dish with a combination of savory and sweet notes, along with crisp and creamy textures.
Ingredients
- 1 romaine lettuce coarsely chopped, divided, head
- 1 cup peas divided, frozen
- ½ red onion finely diced, divided
- 12 ounces Bacon cooked and crumbled, divided
- 3 egg peeled and diced, divided, hard-boiled
- 1½ cups cheddar cheese divided, shredded
- 1 green onion thinly sliced, divided, bunch
For the Dressing:
- 1 cup sour cream
- 1 cup mayonnaise
- ½ cup granulated sugar
- 2 tablespoons white vinegar
- salt to taste
- black pepper to taste
Instructions
- In a medium bowl, whisk together all of the dressing ingredients; set aside.
- Place one-third of the lettuce in the bottom of a trifle dish. Top with one-third each of the peas, red onion, bacon, hard-boiled egg, cheese and green onions. Spread one-third of the dressing over the top.
- Repeat layers again, ending with the dressing.
- For the last set of layers, begin again with the lettuce, peas and red onion, then cover with the remaining dressing. Top the dressing with the bacon, hard-boiled egg, cheese and green onions. Cover and refrigerate for at least 30 minutes before serving. Salad should be eaten the day it is assembled.
Notes
- Nutritional values are calculated based on one serving of the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 14g | 28% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 137mg | 46% |
| Sodium | 692mg | 29% |
| Potassium | 246mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 204mg | 20% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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