Seven-layer salad

Here’s the classic Seven-Layer Salad—a retro potluck favorite that’s crisp, creamy, and colorful 🥗✨

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Seven-Layer Salad

Ingredients (serves 8–10)

1. Iceberg lettuce – 1 large head, chopped
2. Frozen peas – 1 cup, thawed
3. Red onion – ½ cup, finely chopped
4. Cheddar cheese – 1 cup, shredded
5. Cooked bacon – 6–8 slices, crumbled
6. Hard-boiled eggs – 4, chopped

Dressing

• 1 cup mayonnaise
• 2 tbsp sugar
• Salt and black pepper, to taste

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Instructions

1. Layer the salad
   • In a large clear glass bowl or trifle dish, layer ingredients in this order:
     1. Lettuce
     2. Peas
     3. Red onion
     4. Hard-boiled eggs
2. Add dressing
   • Spread mayonnaise evenly over the top, sealing edges to prevent sogginess.
   • Sprinkle sugar evenly over the mayo.
   • Lightly season with salt and pepper.
3. Finish layers
   • Top with shredded cheddar cheese.
   • Sprinkle bacon crumbles on top.
4. Chill
   • Cover and refrigerate at least 4 hours or overnight for best flavor.
5. Serve
   • Toss just before serving or scoop straight down to keep layers intact.

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Tips & Variations

• Very traditional: Use only iceberg lettuce and frozen peas (not fresh).
• Healthier twist: Swap half the mayo with sour cream or Greek yogurt.
• Extra crunch: Add sliced celery or bell peppers as a layer.
• Southern style: Add a thin layer of sliced cucumbers or tomatoes.

This salad is a staple at church suppers, holidays, and family reunions.
If you want, I can share a Southern-style version, low-carb version, or a single-serve mason jar version.