Here’s a classic Seven-Layer Salad recipe—colorful, crunchy, and creamy, perfect for potlucks or holiday meals.
Seven-Layer Salad
Servings: 8–10
Ingredients
Salad Layers:
- 6 cups iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- 1 cup frozen peas, thawed
- 6 hard-boiled eggs, chopped
- 1 cup cooked bacon, crumbled
- 2 cups shredded cheddar cheese
Dressing:
- 1 cup mayonnaise
- 2 tbsp sour cream
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare dressing
- In a small bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper. Set aside.
- Assemble salad
- In a large clear glass bowl, layer ingredients in order:
- Lettuce
- Cherry tomatoes
- Cucumber
- Red bell pepper
- Peas
- Chopped eggs
- Bacon
- Top with shredded cheddar cheese
- In a large clear glass bowl, layer ingredients in order:
- Add dressing
- Spread the dressing evenly over the top layer of cheese.
- Chill and serve
- Cover and refrigerate at least 1 hour before serving to allow flavors to meld.
Pro Tips
- Layering: Use a clear bowl for a visually appealing presentation.
- Customize: Swap or add layers like corn, avocado, or red onion.
- Make-ahead: Prepare a few hours in advance; salad tastes even better after chilling.
- Serving: Serve chilled, scooping down to get all layers in each serving.
If you want, I can also provide a lighter version that uses Greek yogurt in the dressing and reduces mayonnaise for a healthier twist.
Do you want me to do that?
