Traditional 7 Layer Salad

This traditional 7 layer salad with layers of lettuce, hard-boiled eggs, peas, bacon, cheese plus a sweet creamy dressing is the perfect make-ahead salad!

Prep Time: 15

Chill Time: 6

Total Time: 6 15

Servings:

Ingredients

Salad

1 large head iceberg lettuce , cored and chopped
1 teaspoon Kosher salt
½ medium red onion , chopped
6 large hard-boiled eggs , peeled and chopped
1 ½ cups frozen peas
1 cup shredded cheddar cheese , more if desired
1/2-1 pound bacon , cooked crispy and crumbled

Dressing

1 cup mayonnaise
½ cup grated parmesan cheese
1-2 Tablespoons honey or sugar , more to taste
1-2 teaspoons lemon juice , or vinegar
¼ teaspoon garlic powder
Salt & Pepper , to taste

Optional toppings: Cherry tomatoes, sliced green onions

Instructions

Salad

In a salad spinner, wash and dry one head of lettuce. Lay on a paper towel-lined plate to soak up excess water. In a small bowl of cold water, soak the onion 5 minutes to mellow flavor. Drain and pat dry.
In the bottom of a large glass bowl or baking dish, place the lettuce in an even layer. Sprinkle with 1 teaspoon salt. Top with even layers of onion, 6 sliced hard boiled eggs and 1 1/2 cup peas.

Dressing

In a small bowl, whisk together 1 cup mayonnaise, 1/2 cup parmesan, 1-2 Tablespoon honey, 1-2 teaspoons lemon juice and 1/4 teaspoon garlic powder until combined. Season with salt and pepper to taste.
Spoon the dressing over the peas. Then sprinkle 1 cup cheese and 1 1/2 cups bacon over top.
Cover and chill at least 1 hours or up to 24 hours. Before serving, top with any extra desired toppings. Scoop the salad to serve, or toss if desired.

Notes

Variations: This salad can be made 100 different ways, and most everyone has their favorite combination of layers. Here are a few ways to mix things up:

cauliflower
green pepper
celery
sugar snap peas
green onions
red bell pepper
cucumber

Dressing: Feel free to tailor the dressing by adding a splash of apple cider vinegar, hot sauce, or pepper. You can also opt to use your favorite ranch or bleu cheese dressing, if you prefer.

Decorative layering: For a bit of a decorative twist, slice 3 eggs and line the inside of the bowl with the circles facing outwards. Chop the remaining eggs and place over the top of the onion. Continue to layer as instructed.

Make-ahead: The salad can be made up to 24 hours in advance. I like to add the bacon right before serving so it stays crisp.

Storage: The salad is best eaten the first day, but leftovers will keep in an airtight container in the fridge up to 2 days.

Nutrition