This Classic 7-Layer Salad is one of those dishes that always disappears fast at potlucks, holiday dinners, and summer barbecues. It’s colorful, crunchy, creamy, and packed with simple ingredients that work perfectly together. The layered presentation also makes it look impressive with very little effort.
The crisp lettuce, smoky bacon, cheddar cheese, sweet peas, and creamy dressing create the perfect balance of flavors and textures. Since it’s made ahead and chilled before serving, it’s also a great stress-free side dish when you’re feeding a crowd.
Helpful Tips
- Use a glass bowl for the best presentation. A straight-sided trifle bowl or clear salad bowl shows off all the colorful layers beautifully.
- Dry the lettuce well after washing. Extra moisture can make the salad watery as it chills in the refrigerator.
- Make it ahead for better flavor. Letting the salad chill for at least 4 hours helps the flavors come together and keeps the layers nice and cold.
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Classic 7-Layer Salad
Ingredients
For the salad:
- 1 small head iceberg lettuce chopped
- 3 hard boiled eggs peeled and sliced
- 4 slices bacon cooked and crumbled
- 1 cup cherry tomatoes halved
- 2 tablespoons red onion finely diced
- 1/2 cup fresh or frozen peas thawed
- 1/2 cup cheddar cheese shredded
For the dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons sugar
- salt and pepper to taste
For garnish:
- green onions chopped
- reserved bacon and cheese
Instructions
- Place the chopped lettuce in the bottom of a large straight-sided glass bowl.
- Press some egg slices around the edge of the bowl, then place the remaining slices in the center.
- Sprinkle the bacon over the egg layer, reserving a little for garnish.
- Press the cherry tomatoes around the edge of the bowl, then place the remaining tomatoes in the center.
- Sprinkle on the red onion, peas, and shredded cheddar cheese, reserving a little cheese for garnish.
- In a small jar or bowl, mix together the mayonnaise, sour cream, sugar, salt, and pepper until smooth.
- Pour the dressing evenly over the top of the salad, leaving a small rim of cheese exposed around the edge.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours before serving.
- Garnish with the reserved bacon, cheese, and chopped green onions just before serving.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.