About the Recipe
This Classic 7 Layer Salad recipe never goes out of style. This salad is thought to have originated in the 1950's in the South where it was referred to as seven-layer pea salad. Seven Layer Salads are perfect for entertaining. It’s effortlessly made by layering simple ingredients, covering them in a thick dressing, and refrigerating overnight. This easy, yet beautiful side dish is ready to feed a crowd!
Ingredients
1 head iceberg lettuce cored and chopped
1 teaspoon salt
1/2 medium red onion, sliced thin
6 hard-boiled eggs peeled
2 cups frozen peas
1 red bell pepper seeded and chopped
1 cucumber halved, seeded, and chopped
10 slices bacon cooked until crisp and chopped
1 1/2 cups cheddar cheese shredded
Dressing:
1 1/2 cups mayonnaise
3 tablespoons cider vinegar
1 tablespoon hot sauce
1 tablespoon granulated sugar
1/2 teaspoon pepper
Preparation
Step 1
Wash the chopped lettuce and thoroughly dry. Running through a salad spinner and then laying on a dish towel to soak up excess water is recommended. Meanwhile, soak red onion in a small bowl of cold water for 5 minutes to mellow flavor. Drain and pat dry.
Step 2
Layer half the lettuce on the bottom of a trifle bowl or glass bowl. Sprinkle with 1/2 teaspoon of salt. Layer red onion on top.
Step 3
Slice 3 eggs and place, standing up, around the edge of the bowl, sitting on top of the onion. Chop the remaining eggs and sprinkle on top of onion
Step 4
Layer frozen peas, bell pepper, and cucumber on top. Add remaining lettuce to bowl and sprinkle with remaining 1/2 teaspoon of salt.
Step 5
Mix together all the dressing ingredients and spread on top of the lettuce. Sprinkle cheese and bacon on top. Cover with plastic wrap and refrigerate for at least 6 hours. It isn't necessary to toss the salad before serving. The dressing will be scooped up with the other ingredients.