SEVEN-LAYER SALAD

Here’s a classic Seven-Layer Salad — a retro potluck favorite that’s colorful, crunchy, creamy, and easy to make ahead. Traditionally served in a glass bowl to show off the layers, it’s perfect for feeding a crowd.

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🥗 Seven-Layer Salad

🍽️ Servings: 8–10

⏱️ Prep Time: 20 minutes (plus chill time)

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🧂 Ingredients (Layer by Layer)

1. Lettuce – 6 cups chopped romaine or iceberg

2. Tomatoes – 2 medium, diced (or 1 pint cherry tomatoes, halved)

3. Cucumber – 1 large, peeled and diced (optional)

4. Red onion – 1/2 medium, thinly sliced or finely chopped

5. Green peas – 1 to 1 ½ cups, frozen and thawed (no need to cook)

6. Cheddar cheese – 1 to 1 ½ cups shredded (sharp is best)

7. Bacon – 6–8 slices, cooked and crumbled

🥣 For the Dressing:

• 1 cup mayonnaise

• 1/2 cup sour cream (or Greek yogurt)

• 1–2 tbsp sugar (adjust to taste)

• Salt and pepper to taste

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🔪 Instructions

1. Layer the Salad:

In a large clear trifle bowl or glass dish (for presentation), layer ingredients in the following order:

1. Lettuce (firmly packed base)

2. Tomatoes

3. Cucumber

4. Red onion

5. Peas

6. Cheddar cheese

7. Bacon

2. Make the Dressing:

In a small bowl, mix together:

• Mayonnaise

• Sour cream

• Sugar

• Salt and pepper

Taste and adjust sweetness or seasoning as desired.

3. Spread the Dressing:

• Gently spread dressing evenly over the top of the salad with a spatula to “seal” it.

• This helps keep everything underneath crisp.

4. Chill:

• Cover and refrigerate for at least 4 hours, preferably overnight.

• Do not toss before serving — it’s served layered.

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✅ Tips:

• Add chopped hard-boiled eggs or diced bell peppers for variation.

• Use a light mayo or yogurt for a healthier version.

• Want more layers? Add avocado, shredded carrots, or olives.