Here’s a classic Seven-Layer Salad—crisp, colorful, and perfect for potlucks and holidays. It’s best when made ahead so the flavors meld 🥗
Seven-Layer Salad (Serves 8–10)
Ingredients (Layers in order)
- Iceberg lettuce, chopped (about 6 cups)
- Frozen peas, thawed (1½–2 cups)
- Red onion, finely chopped (½ cup)
- Cheddar cheese, shredded (1½ cups)
- Hard-boiled eggs, chopped (3–4)
- Bacon, cooked and crumbled (8–10 slices)
Dressing Layer
- 1 cup mayonnaise
- 2 tbsp sugar
- Salt & black pepper, to taste
Instructions
- Layer the salad
- In a clear glass bowl or trifle dish, layer ingredients in the order listed.
- Spread each layer evenly to the edges of the bowl.
- Add the dressing
- Mix mayonnaise, sugar, salt, and pepper.
- Spread evenly over the top, sealing the edges to keep the salad crisp.
- Chill
- Cover and refrigerate at least 4 hours (overnight is best).
- Serve
- Toss gently before serving or scoop straight down to show the layers.
Tips & Variations
- Swap lettuce: Use romaine or a lettuce mix for more crunch.
- Healthier version: Use light mayo or half mayo/half sour cream.
- Extra layers: Tomatoes, cucumbers, or bell peppers work well.
- Vegetarian: Skip bacon and add toasted nuts or sunflower seeds.
If you’d like, I can share a Southern-style version, a no-pea version, or a small-batch recipe for a family dinner.
