Seven Layer Salad

Seven Layer Salad, a classic dish popularized by Betty Crocker, has stood the test of time, proving that the best recipes never truly fade away. If you’re not familiar with it or haven’t had the chance to enjoy it yet, the Seven Layer Salad is a wonderfully simple yet impressive make-ahead dish. It’s designed to be layered and chilled, ensuring that each ingredient remains crisp and fresh. Traditionally layered with iceberg or romaine lettuce, bacon, green onions, tomatoes, hard-boiled eggs, peas, cheddar cheese, and topped with a creamy dressing, this salad is a staple for potlucks and gatherings.

While iceberg lettuce was the original base of choice, many now prefer romaine for its similar crunch but enhanced nutritional benefits. The construction of the salad begins with a layer of lettuce, followed by distinct layers of green peas, fresh tomatoes, sliced hard-boiled eggs, and chopped green onions. Each component contributes to the salad’s varied textures and flavors, making it a perennial favorite and possibly the perfect potluck salad.


5 cups romaine or iceberg lettuce, chopped
1 (12 oz) package frozen peas, thawed
2 cups grape tomatoes, halved
4 hard-boiled eggs, sliced
3/4 cup green onions, chopped
6 slices bacon, cooked and crumbled
1 cup cheddar cheese, grated
1 cup mayonnaise
1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


In a trifle bowl or large clear glass bowl, layer the lettuce along the bottom.
Add the tomatoes, peas, eggs, and green onions in individual layers over the lettuce.
In a medium bowl, mix together the mayonnaise, sour cream, sugar, and salt and pepper. Spread over top of salad.
Sprinkle cheddar cheese and then crumbled bacon over the top of the sour cream dressing. Cover with plastic wrap and chill in refrigerator for up to 2 days. Serve, and enjoy!

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