Seven-Layer Salad

07 Oct 2026 • 1 min read

Ingredients

1 head iceberg lettuce, chopped

1 cup celery, sliced

1 cup green peas, thawed

1 cup shredded cheddar cheese

8 slices bacon, cooked and crumbled

1/2 cup green onions, sliced

4 hard-boiled eggs, chopped

1 cup mayonnaise

2 tablespoons sour cream

1 tablespoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

In a small bowl, whisk together the mayonnaise, sour cream, sugar, salt, and black pepper. Set aside.

In a large glass bowl or trifle dish, spread the chopped lettuce evenly across the bottom.

Layer the celery over the lettuce.

Add the green peas in an even layer.

Sprinkle the shredded cheddar cheese over the peas.

Spread the dressing evenly over the cheese, sealing the edges to help keep the lettuce crisp.

Top with the crumbled bacon, sliced green onions, and chopped hard-boiled eggs.

Cover and refrigerate for at least 4 hours or overnight to allow the flavors to blend.

Toss before serving or serve in layers.

Prep Time: 20 minutes

Chill Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 8–10 servings