Layers of crisp vegetables topped with a creamy dressing, sharp cheddar and salty bacon in a trifle bowl

7 Layer Salad


Some recipes bring you back to family gatherings when you were young

This highly requested salad brings back memories of chopping veggies and shredding cheese with my sister before a BBQ.  Layers of fresh vegetables mixed with crispy bacon, hard cooked eggs and sharp cheddar cheese with a creamy dressing.  No wonder everyone asked for it!


I like to prep all of the ingredients so that layering the salad is simple

You can use whatever substitutions that your family likes.  We like romaine… you may like iceberg.  We like peas, you may like broccoli.  You see what I mean

Chop 8 cups of romaine, 1/2 of a vidalia onion and slice 1 pint of grape tomatoes. Measure out 12 ounces of peas thawed, if frozen and shred 1 1/2 cups of sharp cheddar.  Cook 12 ounces of bacon somewhat crisp and crumbled.  Hard cook 6 eggs and slice

Few notes here:

Once I chop the onion, I let it sit in an ice bath for about 20 minutes.  This takes out some of the ‘bite’ that fresh onions have. Drain the onions well

Bagged shredded cheese is a good short cut, but since there are so few ingredients in this salad, I like to shred my own block of cheddar.  It tastes WAY better and is actually less expensive than pre-shredded cheese

Lastly, you can chop the hard cooked eggs the old school way, but I find it to be much more uniform and easier to spread out in a layer when sliced with an egg slicer

Layer lettuce, tomatoes, peas, onions and eggs in a trifle bowl

We’ve got some nice layers going on here!  Now let’s make the dressing

We’ll need one cup of mayo, 1 cup of sour cream, 3/4 cup parmesan cheese, 2 tablespoons of sugar and one teaspoon each of kosher salt, black pepper, onion powder and garlic powder.  Mix well

Spoon over the top and spread into an even layer

At this point, we’re going to want to cover with plastic wrap and chill for at least 8 hours or up to overnight

Right before serving, top with the layer of shredded cheddar and bacon

The layered presentation is really nice to look at, so make sure all of your guests get to see it.  And then mix it up before serving for the best results

Check out a few more of our salad favorites

Mary’s Classic Potato Salad

Summer Berry Salad

Taco Salad

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Enjoy!

Simply Sundays ~ 7 Layer Salad

  • Servings: 8
  • Difficulty: Easy
  • Print

Ingredients

8 cups of romaine

1/2 of a vidalia onion

1 pint of grape tomatoes sliced

12 ounces of peas, defrosted

1 1/2 cups of shredded cheddar

12 ounces of cooked crumbled bacon

6 chopped hard cooked eggs

For the dressing

1 cup of mayo

1 cup of sour cream

3/4 cup parmesan cheese

2 tablespoons of sugar

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

Directions

Chop 8 cups of romaine, 1/2 of a vidalia onion and slice 1 pint of grape tomatoes. Measure out 12 ounces of peas thawed, if frozen and shred 1 1/2 cups of sharp cheddar.  Cook 12 ounces of bacon somewhat crisp and crumble.  Hard cook 6 eggs and slice; soak the onion in an ice bath for about 20 minutes then drain well

Combine one cup of mayo, 1 cup of sour cream, 3/4 cup parmesan cheese, 2 tablespoons of sugar and one teaspoon each of kosher salt, black pepper, onion powder and garlic powder.  Mix well

Layer lettuce, tomatoes, peas, onions and eggs; spoon the dressing over the top and spread into an even layer; cover with plastic wrap and chill for at least 8 hours or up to overnight

Right before serving, top with the layer of shredded cheddar and bacon

Mix the salad with the dressing before serving for the best results

Tools used to make this recipe

European Trifle Bowl with Pedestal

Mini Prep Glass Bowl

Zelite Infinity Santoku Knife

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