7 Layer Salad

4.38 from 8 votes

7 Layer Salad

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 20 minutes

Cook Time 5 minutes

Chilling Time 6 hours

Total Time 6 hours 25 minutes

Servings

Calories 401kcal

Author Melissa Erdelac

Ingredients

Salad:

1 head iceberg lettuce cored and chopped
1 teaspoon salt
1/2 medium red onion, sliced thin
6 hard-boiled eggs peeled
2 cups frozen peas
1 red bell pepper seeded and chopped
1 cucumber halved, seeded, and chopped
10 slices bacon cooked until crisp and chopped
1 1/2 cups cheddar cheese shredded

Dressing:

1 1/2 cups mayonnaise
3 tablespoons cider vinegar
1 tablespoon hot sauce (Frank's Red Hot is preferred)
1 tablespoon sugar
1/2 teaspoon pepper

US Customary - Metric

Instructions

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.

Nutrition