Classic 7 Layer Salad is an easy, make-ahead recipe perfect for a crowd! With crisp veggies and tangy dressing layered on top, it's a potluck favorite!
Course Side Dish
Cuisine American
Keyword salad
Prep Time 20minutes
Cook Time 5minutes
Chilling Time 6hours
Total Time 6hours25minutes
Servings 12
Calories 401kcal
Author Melissa Erdelac
Ingredients
Salad:
1headiceberg lettucecored and chopped
1teaspoonsalt
1/2mediumred onion,sliced thin
6hard-boiled eggspeeled
2cupsfrozen peas
1red bell pepperseeded and chopped
1cucumberhalved, seeded, and chopped
10slicesbaconcooked until crisp and chopped
1 1/2cups cheddar cheeseshredded
Dressing:
1 1/2 cups mayonnaise
3tablespoonscider vinegar
1tablespoonhot sauce(Frank's Red Hot is preferred)
Wash the chopped lettuce and thoroughly dry. Running through a salad spinner and then laying on a dish towel to soak up excess water is recommended. Meanwhile, soak red onion in a small bowl of cold water for 5 minutes to mellow flavor. Drain and pat dry.
Layer half the lettuce on the bottom of a trifle bowl or glass bowl. Sprinkle with 1/2 teaspoon of salt. Layer red onion on top.
Slice 3 eggs and place, standing up, around the edge of the bowl, sitting on top of the onion. Chop the remaining eggs and sprinkle on top of onion. Alternatively, chop all the eggs and layer on top.
Layer frozen peas, bell pepper, and cucumber on top. Add remaining lettuce to bowl and sprinkle with remaining 1/2 teaspoon of salt.
Mix together all the dressing ingredients and spread on top of the lettuce. Sprinkle cheese and bacon on top. Cover with plastic wrap and refrigerate for at least 6 hours. (see note) It isn't necessary to toss the salad before serving. The dressing will be scooped up with the other ingredients.
Notes
This recipe can be made up to 24 hours in advance.