Description
This classic 7 Layer Salad is a colorful, crunchy, and creamy dish perfect for potlucks, family gatherings, or picnic side dishes. The salad features layers of iceberg lettuce, red onion, green pepper, Roma tomatoes, hard-boiled eggs, peas, cheddar cheese, and crispy bacon, all topped with a sweet mayonnaise dressing. It’s easy to prepare and visually appealing with its vibrant layers.
Ingredients
Scale
Vegetables & Eggs
- 1 small head iceberg lettuce, rinsed, dried, and chopped (about 5 cups)
- 1 cup red onion, chopped (about 1 small)
- 2 cups green pepper, chopped (about 3 medium)
- 1 ½ cups Roma tomatoes, chopped and diced (about 3 medium)
- 6 large hard-boiled eggs, chopped into 8 pieces each
- 1 cup frozen peas, thawed and divided
Dairy & Meat
- 1 cup shredded cheddar cheese
- 6 to 8 slices bacon, cooked and crumbled
Dressing
- 2 cups mayonnaise
- 2 tablespoons granulated sugar
Instructions
- Layer the Vegetables and Eggs: In a large serving dish, arrange the chopped iceberg lettuce as the first layer. Follow with the chopped red onion, green pepper, Roma tomatoes, then the chopped hard-boiled eggs in order. This layering creates the base of the salad.
- Add the Peas: Spread a layer of thawed peas over the eggs, reserving a few tablespoons to sprinkle on top at the end for garnish.
- Prepare the Dressing: In a medium mixing bowl, combine the mayonnaise and granulated sugar. Stir thoroughly until the sugar dissolves and the mixture is smooth and creamy.
- Top with Dressing Layer: Evenly spread the sweetened mayonnaise dressing over the layer of peas, covering the salad completely to help hold the layers together.
- Garnish the Salad: Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the dressing. Finally, add the remaining peas on top as a finishing touch for extra color and texture.
- Chill Before Serving: Refrigerate the salad for at least 1 hour to allow the flavors to meld together and the salad to firm up for easier slicing and serving.
Notes
- For best results, use fresh, crisp iceberg lettuce and freshly cooked bacon for optimal texture and flavor.
- This salad can be prepared a few hours ahead, but avoid making it too far in advance to prevent the lettuce from becoming soggy.
- Feel free to substitute Greek yogurt for part of the mayonnaise to lighten the dressing.
- Hard-boiled eggs can be cooked and peeled ahead of time to save preparation time.
- The salad is best served chilled and can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (includes boiling eggs and cooking bacon)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: 7 layer salad, layered salad, picnic salad, potluck salad, bacon salad, summer salad
