Seven-Layer Salad
A classic American potluck salad built with layered lettuce, vegetables, bacon, peas, cheddar, and a tangy mayo dressing sealed on top. Best made ahead so the layers can meld.
Ingredients
- 8 cups iceberg lettuce, shredded
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 stalks celery stalks, thinly sliced
- 2 cups frozen peas, thawed
- 8 strips cooked bacon strips, crumbled
- 1 cup sharp cheddar cheese, shredded
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp granulated sugar
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
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1
In a small bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 2 tsp granulated sugar, 2 tsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing. Set aside.
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2
In a large, straight-sided glass bowl or trifle dish, spread 8 cups shredded iceberg lettuce as the first layer.
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3
Add layers in this order: 2 cups halved cherry tomatoes, 1/2 thinly sliced red onion, 4 stalks thinly sliced celery stalks, then 2 cups thawed frozen peas.
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4
Spread the prepared dressing evenly over the top of the pea layer, sealing the salad to the edges of the bowl.
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5
Sprinkle 1 cup shredded sharp cheddar cheese over the dressing, then top with 8 strips crumbled cooked bacon strips. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight before serving. Do not toss before serving.