Seven Layer Salad
Classic Seven Layer Salad with crisp veggies, eggs, cheese, bacon, and creamy dressing. A make-ahead potluck side dish everyone loves.
Servings 10
Calories 338kcal
Ingredients
- ½ head iceberg lettuce chopped
- 2 cups celery sliced
- 2 cups cucumber chopped
- 2 cups cherry tomatoes halved
- 1 cup frozen peas thawed
- 4 hard-boiled eggs chopped
- 8 slices bacon cooked and crumbled
- 2 cups shredded cheddar cheese
- ½ cup green onions sliced
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a small bowl, stir together the mayonnaise, sour cream, sugar, salt, and pepper until smooth. Set aside.
- In a large glass bowl or trifle dish, layer the chopped lettuce on the bottom.
- Add the celery in an even layer, followed by the cucumber, tomatoes, peas, chopped eggs, dressing, cheddar cheese, bacon, and green onions.
- Cover and refrigerate for at least 4 hours, or overnight, before serving.
- Toss just before serving if desired, or spoon down through the layers to serve.
Notes
- Dry the lettuce really well after washing so the salad doesn’t get watery.
- Thaw the peas completely and pat them dry before layering.
- For the prettiest presentation, use a clear glass bowl or trifle dish so you can see the layers.
- This salad can be made the night before serving. Keep it covered in the fridge until ready to serve.
- Wait to toss the salad until just before serving, or serve it by spooning straight down through the layers.
- Leftovers are best within 24 hours, but they can be stored covered in the fridge for up to 3 days.
Nutrition
Calories: 338kcal | Carbohydrates: 8g | Protein: 10g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 114mg | Sodium: 503mg | Potassium: 256mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1102IU | Vitamin C: 11mg | Calcium: 207mg | Iron: 1mg
