Description

This classic 7 Layer Salad is a colorful and flavorful dish perfect for potlucks, picnics, or family gatherings. It combines crisp iceberg lettuce, fresh tomatoes, sweet peas, hearty hard-boiled eggs, sharp cheddar cheese, and crispy bacon, all layered and topped with a creamy, slightly sweet dressing. Easy to prepare and visually appealing, this salad is sure to be a crowd-pleaser.

Ingredients

Scale

Salad Layers

1 head iceberg lettuce, chopped
2 cups diced fresh tomatoes or sliced cherry tomatoes
2 cups frozen peas, thawed
8 hard boiled eggs, cooled, peeled, and chopped
½ cup sliced green onions or diced red onion
2 cups shredded cheddar cheese, lightly packed
8 slices bacon, cooked and crumbled

Dressing

1 cup mayonnaise
¾ cup sour cream
2 tablespoons granulated sugar
1 teaspoon seasoned salt

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Instructions

Prepare Dressing: In a medium bowl, combine the mayonnaise, sour cream, granulated sugar, and seasoned salt. Mix thoroughly until smooth and set aside.
Prepare Lettuce Base: Wash and dry the chopped iceberg lettuce thoroughly using a salad spinner to remove excess moisture. Place the dry lettuce evenly in the bottom of a large trifle bowl or a 9×13 inch pan to create the base layer of the salad.
Add Layers: Carefully layer the diced tomatoes over the lettuce, followed by the thawed peas, chopped hard boiled eggs, and sliced green onions, distributing each layer evenly across the salad.
Top with Dressing: Spread the prepared dressing evenly over the layered vegetables, ensuring the dressing covers the edges for full flavor in every bite.
Chill the Salad: Cover the salad bowl or pan with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the salad to chill thoroughly.
Add Final Toppings Before Serving: Just before serving, sprinkle the shredded cheddar cheese evenly over the top, followed by the crumbled bacon, adding a savory crunch and rich flavor contrast.

Notes

Using a trifle bowl creates an attractive presentation where all the colorful layers can be seen.
The salad can be made a day ahead to deepen the flavors and save time on serving day.
Ensure the lettuce is completely dry to prevent the salad from becoming soggy.
For a lighter version, use reduced-fat mayonnaise and sour cream, and reduced-fat cheese.
If preferred, substitute seasoned salt with regular salt and a pinch of black pepper to taste.