Recipe 7 Layer Salad

Traditional Seven Layer Salad

Every southern woman needs this classic in their recipes. It’s always popular at potlucks, funerals and baby showers and the blend of vegetables with the tangy dressing will make it irresistible. 

Prep: 15min

Total: 15min

Yield: 10

Servings: 1 serving

Nutrition Facts : calories 361 kcal, Carbohydrate 8 g, Protein 9 g, Fat 32 g, Saturated Fat 10 g, Cholesterol 116 mg, Sodium 351 mg, Fiber 1 g, Sugar 6 g, servingSize 1 serving

Ingredients:

  • 3/4 head iceberg lettuce (outer leaves and core removed)
  • 1 cup frozen peas (thawed)
  • 4 hard boiled eggs (chopped)
  • 3/4 cup chopped green onions
  • 2 medium tomatoes diced (bite size pieces)
  • 6 slices bacon (cooked crisp and crumbled)
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise (like Duke’s or Hellmann’s)
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • salt and pepper for sprinkling

Instruction:

  1. In a 3 1/2 quart glass bowl or trifle dish (make sure it’s at least that large), chop the lettuce in to bite size pieces and add it to the bottom of the bowl in an even layer. 
  2. Add a pinch of salt and pepper over the lettuce. 
  3. Add the peas, eggs, onions, tomatoes, bacon and cheese, layering them closer to the edges of the bowl if you choose. Add another sprinkle of salt and pepper then set aside. 
  4. In a medium bowl, mix the mayonnaise, sour cream and sugar. Stir well and spread over the top of the salad “sealing” it all the way to the edge of the bowl. Sprinkle with a bit of cheese or bacon before serving, or cover with plastic wrap and refrigerate for up to two days. 

Layered Salad

A simple (and seven layer!) salad recipe that you can easily customize to taste with ingredients you have in your fridge, including fresh herbs and cheese.

Prep: 30min

Total: 30min

Yield: 12 servings

Servings:

Nutrition Facts :

Ingredients:

  • 2 heads iceberg lettuce, chopped
  • 8 oz. fluid baby spinach, washed and dried 
  • Salt and pepper, to taste
  • 8 whole hard boiled eggs, chopped
  • 16 oz. bacon, cooked and chopped
  • 4 whole tomatoes, chopped
  • 1 bunch green onions, thinly sliced
  • 8 oz. cheddar cheese, grated
  • 1 10-ounce bag of frozen peas, partially thawed
  • 1/2 c. mayonnaise
  • 1/2 c. sour cream
  • 1 tbsp. sugar (more to taste)
  • Chopped fresh dill, for topping

Instruction:

  1. In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
  2. Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill. 
  3. Cover and refrigerate for up to 8 hours. Toss just before serving.

Traditional 7-Layer Salad

Iceburg lettuce, hard boiled eggs, diced tomatoes, peas, bacon, cheese and diced red onion layered together with a creamy mayo dressing on top.

Prep: 20min

Total: 20min

Yield: 6

Servings: 1 serving

Nutrition Facts : calories 665 kcal, Carbohydrate 8 g, Protein 14 g, Fat 64 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 192 mg, Sodium 881 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving

Ingredients:

  • 1 head iceberg lettuce (washed and torn into pieces)
  • 4 hard-boiled eggs (chopped)
  • 2 large tomatoes (chopped)
  • 1 12 ounce package frozen peas, thawed
  • 6 to 8 strips bacon (cooked and crumbled)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup finely chopped red onion
  • parsley for garnish (optional)
  • 1 ½ cup mayonnaise
  • ½ cup sour cream
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 tsp onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instruction:

  1. In a trifle bowl, layer the salad in the order of the ingredients listed starting with the chopped lettuce.
  2. In a separate mixing bowl, stir together the salad dressing ingredients until smooth.
  3. Spread the salad dressing over the top of the salad in an even layer.
  4. Cover the salad and refrigerate for 2 hours or overnight if needed.
  5. Prior to serving, garnish with additional cheese, bacon, peas, or freshly chopped parsley on the top, if desired.

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