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!
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
1 1/2 cups mayonnaise
3 tablespoons cider vinegar
1 tablespoon hot sauce
1 tablespoon granulated sugar
1/2 teaspoon pepper
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.
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.
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
Layer frozen peas, bell pepper, and cucumber on top. Add remaining lettuce to bowl and sprinkle with remaining 1/2 teaspoon of salt.
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.