Seven Layer Salad Recipe

Seven Layer Salad
Layered Salad. James Baigrie/The Image Bank/Getty Images
Ratings (22)
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Chill: 12 hrs
  • Yield: 7 salads (12 Servings)
Nutritional Guidelines (per serving)
558 Calories
45g Fat
8g Carbs
29g Protein
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Nutrition Facts
Servings: 7 salads (12 Servings)
Amount per serving
Calories 558
% Daily Value*
Total Fat 45g 58%
Saturated Fat 16g 79%
Cholesterol 193mg 64%
Sodium 1082mg 47%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Protein 29g
Calcium 324mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This salad is perfect for a holiday dinner or special family meal. It's great for a potluck dinner as well. The presentation and ingredients make it extra special. Try this salad instead of the everyday green salad or Greek salad.

The layers are topped with a lightly sweetened mayonnaise and the salad is tossed just before serving.

If possible, serve it in a large glass bowl so all of the layers will be visible. 

 

Ingredients

  • 6 cups chopped lettuce
  • Salt and freshly ground black pepper to taste6 hard-cooked eggs, sliced
  • 2 cups frozen peas, thawed
  • 8-16 ounces bacon, crisp-cooked, drained and crumbled
  • 2 cups (8 ounces) shredded mild Cheddar cheese
  • 1 cup mayonnaise
  • 1-2 tablespoons sugar
  • 1/4 cup sliced green onions with tops
  • Paprika to taste

Steps to Make It

  1. Place 3 cups of the lettuce in bottom of a large bowl; sprinkle with salt and pepper.

  2. Layer the hard-boiled egg slices over the lettuce in the bowl and sprinkle with more salt and pepper.

  3. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper.

  4. Combine mayonnaise and sugar; spread over top, spreading to edge of the bowl to cover entire salad.

  5. Cover and chill the salad overnight, or up to 24 hours.

  6. Just before serving, garnish the salad with green onions and a little paprika.  Toss and serve.

Tips and Variations

  • Diced cooked ham may be used to replace the bacon in the salad.

  • Replace the second layer of lettuce (3 cups) with chopped spinach leaves or baby spinach leaves.

  • Serve the salad with fresh tomato wedges.