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–+ servings
A 7 layer salad in a glass trifle dish with a pedestal base next to wooden utensils and a dish towel.

7 Layer Salad

mylifeinbalancegroup.com/7-layer-salad/
7 layer salad is just as pretty as it is delicious, and it's fully customizable - just swap in your favorite ingredients!
Prep 15 minutes
Cook 0 minutes
Total 15 minutes
Recipe Makes (Approximate): 16 servings

Equipment

  • small mixing bowl
  • whisk or silicone spatula
  • trifle dish or similar dish with tall sides

Ingredients

For the Dressing

  • ⅔ cup freshly grated parmesan cheese
  • 1 ⅓ cups mayonnaise
  • 1 clove garlic (pressed)
  • ¾ teaspoon salt (more or less to taste)

For the Salad

  • 8-10 ounces shredded iceberg lettuce (1 small head lettuce; rinsed, patted dry, shredded)
  • 1 cup diced red onion
  • 1 ½ cups diced tomatoes
  • 12 ounces peas (thawed if frozen)
  • 1 cup diced English cucumber (approximately half of 1 cucumber)
  • 6 large hard-boiled eggs (cubed or diced)
  • 1 cup shredded cheddar cheese
  • 1 pound bacon (cooked, crumbled)

Instructions

For the Dressing

  • Add 1 ⅓ cups mayonnaise, 1 clove garlic (pressed), ⅔ cup freshly grated parmesan cheese, and ¾ teaspoon salt to small mixing bowl. Whisk or stir ingredients together until fully combined into smooth and creamy dressing.
  • Set dressing aside if assembling and serving salad immediately. If assembling and serving salad later, cover bowl with lid or plastic wrap and refrigerate dressing until ready to assemble salad.

For the 7 Layer Salad

  • Place 8-10 ounces shredded iceberg lettuce in bottom of trifle dish or similar dish with tall sides. Arrange lettuce into one even layer covering bottom of dish completely.
  • Add 1 cup diced red onion to dish, spreading onion evenly across dish to cover top of lettuce layer.
  • Cover layer of red onions with 1 ½ cups diced tomatoes spread evenly across dish.
  • Layer 12 ounces peas evenly across top of tomato layer. If using frozen peas, be sure to defrost peas fully before assembling salad.
  • Cover layer of peas with 1 cup diced English cucumber spread evenly across dish.
  • Place layer of 6 large hard-boiled eggs (cubed or diced) on top of cucumber layer. Gently press on layer of eggs if needed to pack salad into dish.
  • Spread prepared salad dressing on top of egg layer as evenly as possible, then sprinkle 1 cup shredded cheddar cheese and 1 pound bacon crumbles evenly across top of dressing.
  • Serve prepared layer salad, using spoon with very long handle to reach as many layers as possible while serving.

Recipe Notes

  • Salad can be prepared as much as 12 hours ahead of serving. If you're not serving it immediately, wait to add the bacon pieces until just before serving so they'll stay crispy.
  • Depending on the size of your bowl, you may not use the entire amount of each ingredient in this recipe. Adjust the quantities as needed!
  • Use a large spoon with a very long handle to serve so you get something from every layer! This'll also help the layer definition stay intact as long as possible.
  • Make it Vegetarian: Use plant-based bacon bits or pieces. 
  • Make it Vegan: Use plant-based bacon pieces, omit eggs, use vegan cheddar cheese, and use vegan dressing or substitute mayo and parmesan for plant-based.
  • Leftovers: Refrigerate leftover layer salad in an airtight container and enjoy within 2-3 days. Keep in mind that the salad will become very wet and mushy the longer it sits.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 348calProtein: 11gFat: 31gSaturated Fat: 9gTrans Fat: 0.1gCholesterol: 106mgSodium: 587mgPotassium: 237mgTotal Carbs: 7gFiber: 2gSugar: 3gNet Carbs: 5gVitamin A: 508IUVitamin C: 12mgCalcium: 131mgIron: 1mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/7-layer-salad/