If there’s ever been a star in the salad world, it’s the 7 Layer Salad. A true showstopper at any Southern potluck, this dish has been stealing the spotlight at BBQs since the 1950s. With vibrant layers of Iceberg lettuce, grape tomatoes, hard-boiled eggs, peas, a zesty mayo dressing, Cheddar cheese, and crispy bacon, it strikes the perfect balance between a touch of health and a whole lot of indulgence. This retro favorite continues to reign supreme!
INGREDIENTS
For the Dressing:
- 1 ⅓ cups mayonnaise
- ¼ cup sour cream
- 2 teaspoons white vinegar (or white wine, apple cider, or rice wine vinegar)
- ½ teaspoon Kosher salt
- ⅓ cup grated Parmesan cheese
For the Salad:
- 12 slices thick-cut bacon, diced
- 4 cups (about 1 head) Iceberg lettuce, chopped and dried
- 2 cups grape tomatoes, halved and seeded
- 6 large hard-boiled eggs, roughly chopped
- 1 (16-ounce) bag frozen peas, thawed in a colander
- 1 ½ cups freshly grated Cheddar cheese
INSTRUCTIONS
- In a medium mixing bowl, whisk together all the dressing ingredients until smooth. Set aside.
- In a large sauté pan, cook the diced bacon over medium-high heat for 10-12 minutes, stirring occasionally, until crispy. Transfer to a paper towel-lined plate to drain.
- Choose a 3-quart trifle dish, a large bowl, or a 9×13″ casserole dish. Layer the ingredients in the following order: lettuce, tomatoes, hard-boiled eggs, and peas.
- Pour the prepared dressing over the peas, spreading it evenly. Sprinkle the grated Cheddar cheese over the dressing, then top with the crispy bacon.
- Cover with plastic wrap and refrigerate until chilled. Enjoy!
