7 Layer Salad Recipe
A colorful and flavorful layered salad with fresh veggies, creamy dressing, and crispy bacon, perfect for gatherings and make-ahead meals.
Ingredients
- 1 head Iceberg Lettuce, cored and chopped
- 1 teaspoon Salt
- ½ medium Red Onion, sliced thin
- 6 pieces 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 ½ cups Cheddar Cheese, shredded
- 1 ½ cups Mayonnaise
- 3 tablespoons Cider Vinegar
- 1 tablespoon Hot Sauce, Frank's Red Hot preferred
- 1 tablespoon Granulated Sugar
- ½ teaspoon Pepper
Instructions
- Wash the chopped lettuce thoroughly and dry it well to keep the salad crisp.
- Place the red onion slices in a small bowl of cold water for 5 minutes. Drain and pat dry.
- Layer half of the lettuce in a trifle or glass bowl and sprinkle with ½ teaspoon of salt.
- Layer the red onion, hard-boiled eggs (sliced and chopped), peas, bell pepper, and cucumber on top.
- Add the remaining lettuce and sprinkle with the remaining salt.
- In a separate bowl, mix together the mayonnaise, vinegar, hot sauce, sugar, and pepper until smooth.
- Spread the dressing evenly over the top of the salad, then sprinkle with cheese and bacon.
- Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Notes
- Make sure to cook bacon until crisp and drain on paper towels.
- Let frozen peas thaw for the best texture.
- Refrigerate for the recommended time to meld flavors.
Nutrition
Calories: 400kcalCarbohydrates: 16gProtein: 14gFat: 29gSaturated Fat: 9gSodium: 800mgFiber: 3gSugar: 2g
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