7 Layer Salad
7 Layer Salad is a classic chopped salad--a favorite for picnics, potlucks and family gatherings. Layers of chopped lettuce, veggies, bacon and cheese are covered with a creamy dressing to make a tasty salad.
Ingredients
- 1/2 head iceberg lettuce, chopped
- 1 heart romaine lettuce, chopped
- 1 cup celery, chopped
- 1 cup cucumber, chopped
- 8 strips thick-cut bacon, hickory smoked, cooked and chopped
- 5 hard-boiled eggs, peeled and chopped
- 2 cups frozen peas, thawed and rinsed
- 2 cups cheddar cheese, shredded
- salt and pepper
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar
- 2 teaspoon apple cider vinegar
Instructions
- I like to use a combination of iceberg and romaine lettuce, but you can use a whole head of iceberg alone, if you prefer. Wash, dry and chop the lettuce into small pieces. Layer the lettuce in the bottom of a 13x9 or 15x10 dish.
- Add the chopped celery and cucumber.
- Cook the bacon on a baking sheet covered with parchment paper for 15 minutes in a 400 degree oven. Allow it to cool on a plate covered with paper towels.
- Add your eggs to a pan of cold water. Bring to a boil and cook for about 8 minutes. Remove from the heat and allow eggs to stand in the water for another 10-12 minutes. Cool, peel, and chop your eggs. There should be no grayish color on the yolks. Add the bacon and eggs to the salad.
- Thaw and rinse the frozen peas and add them as the next layer to the salad. Sprinkle salt and pepper over the salad.
- Place all of the dressing ingredients in a medium bowl and whisk until combined well. Pour the dressing over the top of the salad, but do not mix it. Add the shredded cheese to the top.
- Serve the salad immediately or refrigerate overnight for serving the next day. To keep the salad fresh, it is best to add the dressing and the cheese just before serving.
Notes
How to store 7 Layer Salad
When making this salad ahead of time, reserve the shredded cheese and the dressing to be added just before serving. Cover the salad and refrigerate. This keeps the salad fresh and crisp. For best results, do not assemble the salad more than two days in advance.
When making the salad to serve that same day, simply cover it with plastic wrap and refrigerate until ready to serve. If taking the salad to a gathering, remember to keep it cold while traveling.
Nutrition
Calories: 384kcalCarbohydrates: 7gProtein: 12gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 11gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 126mgSodium: 440mgPotassium: 232mgFiber: 2gSugar: 4gVitamin A: 728IUVitamin C: 11mgCalcium: 171mgIron: 1mg