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Seven Layer Salad

 

Seven Layer Salad Recipe

A delectable layer salad with peas, eggs, bacon, cheddar, and a four-ingredient creamy mayonnaise dressing.? It is perfect for a potluck, game day, family gatherings, and neighborhood socials.
CourseSalad
CuisineAmerican
Keywordhow do you make a seven layer salad, how to make a seven layer salad, original seven layer salad recipe, recipe for a seven layer salad, recipe for seven layer salad, seven layer salad recipe
Prep Time15minutes?minutes
¿ªÔÆÌåÓýs12?servings
Calories325kcal
AuthorBeth Pierce

Ingredients

Dressing

  • 1??cups?mayonnaise
  • ??cup?sour cream
  • 1?tablespoon?honey
  • ??teaspoon?salt
  • ??teaspoon?fresh ground black pepper

Salad

  • 1?large head iceberg lettuce or romaine lettuce chopped
  • ??cup?chopped red onion
  • 2??cups?chopped tomatoes
  • 2?cups?frozen peas thawed
  • 6?hard-boiled eggs peeled and sliced
  • 2?cups?shredded sharp cheddar
  • 6?slices?crispy cooked bacon. chopped

Instructions

  • Whisk together the mayonnaise, sour cream, honey, salt, and black pepper.
  • In a large clear bowl or trifle dish, layer the iceberg lettuce (reserving about 2 cups), followed by the red onions, tomatoes, and green peas.? Using the sliced eggs, position them on their sides while using any extra eggs and the reserved lettuce to hold them in position and finish filling the bowl.
  • Spread the dressing over the top and smooth it to seal. Cover with plastic wrap and refrigerate for 2 hours up to overnight.
  • Right before serving, garnish with shredded cheese, bacon, and, if desired, a few tomato wedges.

Notes

  • This is a large salad. It serves at least 12 people, so plan accordingly. Leftovers are delicious, and the salad holds up reasonably well for about 48 hours.
  • Spread the dressing to seal the salad. Cover tightly with plastic wrap and refrigerate from 2 hours up to overnight.
  • Feel free to swap out any ingredient you are not fond of or add layers for more texture and taste. Try bite-size pieces of broccoli, cauliflower, or diced red bell pepper.
  • Don't add the bacon, shredded cheddar, or scallions until it is time to serve.
  • Bring a large pot of water to boil with a steamer basket for perfectly peeled eggs. Carefully add the eggs and steam large eggs for 15 minutes. Plunge into ice-cold water.

Nutrition

Calories:?325kcal?|?Carbohydrates:?9g?|?Protein:?9g?|?Fat:?29g?|?Saturated Fat:?8g?|?Polyunsaturated Fat:?11g?|?Monounsaturated Fat:?7g?|?Trans Fat:?0.1g?|?Cholesterol:?117mg?|?Sodium:?498mg?|?Potassium:?272mg?|?Fiber:?2g?|?Sugar:?4g?|?Vitamin A:?2883IU?|?Vitamin C:?9mg?|?Calcium:?188mg?|?Iron:?1mg



Source: Small Town Woman

~~~~~
Rhonda in MO

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