Seven Layer Salad Recipe
User Reviews
4.7
Seven Layer Salad Recipe
Description
This Seven Layer Salad features layers starting with chopped iceberg lettuce as the base, providing a crisp foundation. Grape tomatoes add juiciness, while thawed green peas contribute subtle sweetness and texture. Hardboiled eggs introduce richness and protein, and shredded cheddar cheese brings creamy sharpness. The top layer of maple-flavored bacon adds a smoky crunch contrast. A creamy dressing made by mixing mayonnaise, sour cream, sugar, and grated Parmesan cheese is drizzled over the salad to bind the layers and add tang and sweetness.
The salad is assembled in a large clear bowl to show the distinct layers visually and refrigerated before serving. It can serve as a side dish for gatherings or potlucks and pairs well with a variety of meats and other dishes, offering a balance of crisp, creamy, and savory elements.
Using the type of lettuce you prefer or combining several adds flexibility. Refrigerating it well before serving allows flavors to meld and the dressing to slightly penetrate the vegetables, enhancing the taste without wilting the greens.
Ingredients
- 1 pound Bacon maple flavored
- 1 1/4 cups mayonnaise
- ¼ cup sour cream
- 1 tablespoon granulated sugar
- 2/3 cup Parmesan Cheese grated
- 1 iceberg lettuce rinsed, dried, and chopped, large head
- 1 pint grape tomatoes (cut in half)
- 2 cups green peas thawed, frozen
- 6 large egg hardboiled
- 10 ounces cheddar cheese about 2 1/2 cups, shredded
Instructions
- Cook bacon in a large skillet over medium high heat until evenly brown and crisp. Allow the bacon to drain on paper towels. Crumble and set aside. 1 pound maple flavored bacon
- Prepare the dressing by whisking together the mayo, sour cream, sugar and Parmesan cheese. Cover and refrigerate until you are ready to top the salad. 1 1/4 cups mayonnaise, ¼ cup sour cream, 1 tablespoon granulated sugar, 2/3 cup grated Parmesan cheese
- In a large 4 quart glass bowl, layer the chopped lettuce*, tomatoes, peas, eggs, cheese. 1 large head iceberg lettuce, 1 pint grape tomatoes, 2 cups frozen green peas, 6 large hardboiled eggs, 10 ounces shredded cheddar cheese
- Drizzle the dressing over salad, covering as much of the top as possible.
- Sprinkle the top with bacon. Cover and refrigerate until you are ready to serve it.
Notes
- Feel free to use romaine, iceberg, spring mix, or spinach according to your preference or mix several types.
- The recipe estimates 12 servings, with calorie info varying based on ingredient brands.
- Ensure bacon is crisped well and drained before crumbling to keep texture from becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 160mg | 53% |
| Sodium | 672mg | 28% |
| Potassium | 362mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 271mg | 27% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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