7 Layer Salad
This 7 Layer Salad is a classic potluck dish that's perfect for feeding a crowd. Beautiful layers of crunchy veggies, hard boiled eggs, bacon, and cheese with a creamy dressing. Make it ahead for the easiest side dish ever!
Servings: 10 servings
Ingredients
- 1 head iceberg lettuce chopped
- 1 teaspoon salt
- 1/2 red onion thinly sliced
- 8 hard-boiled eggs
- 15 ounces peas (frozen & thawed or canned)
- 1 cup carrots shredded
- 1 red bell pepper chopped
- 1 cup cheddar cheese shredded
- 4 strips bacon cooked crispy and chopped
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 tablespoons apple cider vinegar
- 1/2 tablespoon hot sauce (I used Cholula)
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place half of the lettuce in the bottom of a trifle bowl. Sprinkle with salt. Top lettuce with red onion. (The trick for this salad is to see everything, so make sure your layers go all the way to the sides of your bowl.)
- Slice the eggs, so both the white and yolk show. (Save the ends.) Place egg slices around the side of the bowl, pressing into the side a bit so it'll stick. Chop any remaining eggs, slices, and ends. Sprinkle all over the salad.
- Top eggs with peas, then carrots, and then bell pepper.
- Add the remaining lettuce on top, being sure it spreads all the way to the side of the bowl. Use your hands to gently press down a little.
- Make the dressing by whisking together the mayo, sour cream, vinegar, hot sauce, sugar, salt, and pepper in a mixing bowl until smooth. Pour the dressing over the salad and spread it into an even layer.
- Top the dressing with cheese and then bacon, for garnish. (This is optional but delicious!)
- Cover the salad in plastic wrap and chill in the fridge for at least 6 hours, and up to 24 hours.
- Uncover and serve cold.
Notes
- Use a trifle bowl or glass 9x13 dish to show off the layers.
- Make this salad 6-24 hours ahead for best flavor and to let the layers meld.
- Use iceberg or romaine lettuce — they hold up best under the dressing.
- Press the lettuce down gently before adding dressing to create space, but don't pack it too tightly.
- The dressing should reach all the way to the edges to seal the salad and keep it fresh.
- Cheese and bacon topping are optional, but they add great flavor.
- Can be served unmixed (traditional) or tossed before serving (both work).
- Substitute cucumbers, celery, or cherry tomatoes for any vegetables you prefer.
- For a classic dressing, skip the hot sauce.
- For easier preparation, use a store-bought dressing like ranch.
- Leftovers keep 1-2 days covered in the fridge, though lettuce may wilt.
Nutrition
Calories: 375kcal | Carbohydrates: 12g | Protein: 13g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 182mg | Sodium: 655mg | Potassium: 353mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3514IU | Vitamin C: 35mg | Calcium: 142mg | Iron: 2mg
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