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Classic 7 Layer Salad

A tall, clear glass bowl showcasing a vibrant 7 layer salad with distinct layers of bacon, red onion, peas, cheese, lettuce, and topped with eggs.

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A popular, make-ahead layered salad featuring crisp vegetables, hard-boiled eggs, cheese, and a creamy dressing, perfect for gatherings.

Ingredients

Scale
  • 1 head iceberg lettuce, chopped
  • 1 cup frozen green peas, thawed
  • 1 cup chopped celery
  • 1/2 cup chopped red onion
  • 4 hard-boiled eggs, sliced or chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled cooked bacon
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth. Set aside.
  2. Prepare the layers: In a large, clear glass bowl (at least 3 quarts), begin layering the ingredients in the order listed below.
  3. Layer 1: Place the chopped iceberg lettuce in the bottom of the bowl. Press down lightly.
  4. Layer 2: Spread the thawed peas evenly over the lettuce.
  5. Layer 3: Add the chopped celery.
  6. Layer 4: Sprinkle the chopped red onion over the celery.
  7. Layer 5: Arrange the sliced or chopped hard-boiled eggs over the onions.
  8. Layer 6: Sprinkle the shredded cheddar cheese evenly over the eggs.
  9. Layer 7: Top the cheese layer with the crumbled cooked bacon.
  10. Spread the prepared creamy dressing evenly over the top layer of bacon, covering the entire surface to seal the salad.
  11. Cover the bowl tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  12. When ready to serve, remove the plastic wrap and serve directly from the bowl.

Notes

  • This salad tastes best when chilled for 8 to 12 hours, allowing the flavors to meld.
  • Do not mix the salad until you are ready to serve it.
  • If you are making this ahead, wait to add the bacon until just before serving for maximum crispness.

Nutrition