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Seven Layer Salad pinterest

Seven Layer Salad

A classic make-ahead potluck dish that's always a crowd favorite. This easy layered salad combines crisp vegetables, savory bacon, and a creamy dressing that melds flavors together beautifully, making it perfect for cookouts and summer gatherings.
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 325 kcal

Equipment

  • Clear Glass Trifle Dish
  • Mixing Bowl

Ingredients
  

For the Layers

  • 1 head iceberg lettuce chopped (about 6 cups)
  • 1 cup celery finely diced
  • 1 medium red onion thinly sliced
  • 1 cup frozen peas thawed (no need to cook)
  • 1 cup cherry tomatoes halved
  • 6 hard-boiled eggs sliced
  • 8 slices bacon cooked crisp and crumbled
  • 1 cup cheddar cheese shredded

For the Dressing

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons granulated sugar or substitute with 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • In a medium bowl, whisk together mayonnaise, sour cream, sugar, garlic powder, salt, and pepper until smooth and well combined. The dressing should have a spreadable consistency – if it's too thick, add a teaspoon of milk to thin it slightly.
  • Start with a clear glass trifle dish or large bowl (approximately 4-quart capacity). Spread the chopped iceberg lettuce evenly across the bottom, pressing gently to create a solid foundation.
  • Layer the diced celery on top of the lettuce, followed by the red onion slices. Next, sprinkle the thawed peas in an even layer.
  • Arrange the halved cherry tomatoes in a circle around the edge of the bowl, then fill in the center. Place the sliced hard-boiled eggs on top of the tomatoes, creating a concentric pattern if possible.
  • Sprinkle the crumbled bacon evenly across the eggs. Finally, top with the shredded cheddar cheese, creating the glorious seventh layer.
  • Spread the dressing evenly over the top layer, sealing the edges completely. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld.

Notes

- For best results, dry vegetables thoroughly before layering to prevent excess moisture.
- Make the dressing a day ahead for fuller flavor development.
- The salad can be stored in the refrigerator for up to 24 hours before serving.
- Leftovers will keep for 1-2 additional days.
- For a healthier version, substitute Greek yogurt for half the mayonnaise and use turkey bacon.

Nutrition

Calories: 325kcalCarbohydrates: 9gProtein: 12gFat: 27gSodium: 480mgFiber: 2gSugar: 4g
Keyword Layered Salad, Potluck Salad, Make-Ahead Salad, Seven Layer Salad
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