This is the salad from every church potluck and family reunion. Layers of crisp lettuce, celery, onion, peas, eggs and bacon are sealed with a sweet mayonnaise dressing and a blanket of cheddar, then chilled overnight. Serve it in a clear bowl so everyone can see the layers.
Tips
- Dry the lettuce well so the salad stays crisp.
- Spread the dressing to the edges to seal the layers.
- Don’t toss it until serving, or at all.
Storing
Keep covered in the refrigerator up to 2 days.
Seven-Layer Salad
Layered lettuce, peas, eggs and bacon under a sweet creamy dressing and cheddar.
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Ingredients
- 1 head iceberg lettuce chopped, dried well
- 1 cup celery sliced
- 1/2 cup red onion chopped
- 10 oz frozen peas thawed
- 6 hard-boiled eggs sliced
- 1 1/2 cups mayonnaise
- 2 tbsp sugar
- 2 cups shredded cheddar cheese
- 10 slices bacon cooked and crumbled
Instructions
- Layer the lettuce, celery, onion, peas and eggs in a large glass bowl.
- Stir the mayonnaise and sugar together and spread over the top, all the way to the edges.
- Sprinkle with the cheddar and bacon.
- Cover and refrigerate at least 4 hours or overnight.
Notes
Chill at least 4 hours or overnight. Keep refrigerated up to 2 days.
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