This traditional 7 layer salad has been popular for generations.
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Servings: 8
Ingredients
Layers
1/2head lettuce6-8 cups, chopped
6hard boiled eggs
8slicesbaconcooked
1 1/2cupscherry tomatoes
1/2cupred onion
1cupfrozen peasthawed
2cupsaged cheddar cheeseshredded
Dressing
1/2cupmayonnaise
1/2cupsour cream
1tablespoonsugar
salt and pepper to taste
Garnishes (optional)
2slicesbaconcooked
4green onionschopped
1/4cupcheddar cheeseshredded
Instructions
Wash, dry and chop all the vegetables. Make sure the lettuce is very dry so use a salad spinner or pat it dry with paper towels. Peel and slice the hard boiled eggs and roughly dice the bacon. Cut the cherry tomatoes in half and finely dice the red onion.
1/2 head lettuce, 6 hard boiled eggs, 8 slices bacon, 1 1/2 cups cherry tomatoes, 1/2 cup red onion
Use a large glass bowl with straight sides, like a trifle dish, for this salad for the best presentation. Fill the bottom of the bowl with the lettuce.
Add the eggs to the bowl, pressing some against the glass to add visual interest.
Put the bacon on top of the egg layer. Reserve some bacon for garnishing the salad if desired.
Add the cherry tomatoes next. Push some of the tomatoes against the sides of the glass if desired. Keep the cherry tomatoes skin side down so they don't drip juice onto the lettuce.
Add a layer of red onion.
Place the peas on top of the onions.
1 cup frozen peas
Cover the peas with a thick layer of cheese. Reserve some cheese for garnishing the salad if desired.
2 cups aged cheddar cheese
In a medium bowl whisk the mayonnaise, sour cream and sugar until smooth. Spread this dressing over the top of the salad, going all the way to the edges of the bowl.
1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon sugar, salt and pepper to taste
Cover tightly with plastic wrap and refrigerate for 4 hours to overnight before serving.
When you are ready to serve garnish the salad with more bacon, cheese and green onions.
2 slices bacon, 4 green onions, 1/4 cup cheddar cheese
Notes
Serving and Storing
Use a long handled spoon to serve the salad so you can get all the layers in one spoonful.
This salad keeps up to 2 days before serving, but once it is mixed and served it doesn't keep as well. Use within 24 hours of first serving.
Adjustments
You might need to adjust the quantitites of the ingredients based on the size of the bowl you are using.
There are many other vegetables you could substitute in this salad. In general keep more fragile vegetables away from the dressing so that they stay fresh. Some examples of vegetables that could be used are celery, grated carrots, cucumbers, bell peppers, avocado and artichokes.