Seven-Layer Salad

A classic American potluck staple, seven-layer salad stacks crisp iceberg and sweet peas under a creamy mayo dressing that keeps everything fresh overnight. Bacon and cheddar crown the cool, make-ahead layers for easy family lunches.

Serves 8

Estimate for one serving

• 380 cal
• 14g protein
• 13g carbs
• 31g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 medium head (about 6 cups chopped) iceberg lettuce
• 2 stalks (1 cup diced) celery
• 1 small (1/2 cup diced) red onion
• 1 1/2 cups (thawed) frozen green peas
• 4 large (sliced) hard-boiled eggs
• 8 slices (cooked and crumbled, about 1 c bacon
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 2 Tbsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Wash and dry the iceberg lettuce thoroughly. Chop or tear into bite-sized pieces (about 6 cups).
2. 2Dice the celery and red onion into small, even pieces.
3. 3Thaw the frozen peas under cool water and pat dry.
4. 4Hard-boil the eggs, cool them in ice water, peel, and slice into rounds.
5. 5Cook the bacon until crisp, drain on paper towels, and crumble into small pieces.
6. 6In a small bowl, whisk together the mayonnaise, sour cream, sugar, garlic powder, salt, and black pepper until smooth. This is your dressing.
7. 7In a large clear glass trifle bowl or 9x13 glass dish, begin layering: spread the chopped lettuce evenly across the bottom as layer 1.
8. 8Add the diced celery as layer 2, followed by the diced red onion as layer 3.
9. 9Scatter the thawed peas evenly over the onion as layer 4.
10. 10Arrange the sliced hard-boiled eggs over the peas as layer 5.
11. 11Spread the prepared dressing evenly over the eggs, covering completely to seal the layers (layer 6).
12. 12Top with the shredded cheddar cheese (layer 7), then sprinkle the crumbled bacon generously over the cheese.
13. 13Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld. Do not toss before serving — scoop vertically through all layers.
14. 14Serve chilled directly from the dish. Keeps well in the fridge for up to 2 days.