Seven Layer Salad

Course Salad, Side Dish

Cuisine American

Keyword easy-seven-layer-salad, seven-layer-salad

Prep Time 25

Chill Time 8

Total Time 8 25

Servings servings

Calories 391kcal

Ingredients

8 large eggs boiled and quartered
12 oz bacon cooked and crumbled
10 cups roughly chopped green leaf lettuce
1 medium red onion thinly sliced
1 pint cherry tomatoes halved
1 12 oz frozen petite peas thawed
1 4 oz can sliced black olives drained
1 medium red bell pepper seeded and thinly sliced
1 8 oz block colby-jack or sharp cheddar cheese shredded
Dressing:
1 1/2 cups real mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2 Tbsp sugar
2 tsp cider vinegar
1 tsp garlic salt
1 tsp lemon pepper
1 tsp onion powder
2 green onion thinly sliced

Instructions

Place eggs in a large pot in a single layer. Fill with enough water to cover tops by one inch. Heat to boiling, then remove from heat and cover. Let stand 12 minutes.
Drain and rinse under cool water until cool enough to handle. Peel cooked eggs and cut into wedges or chop. Set aside.
Fry the bacon in a large skillet until crisp then move to paper towels to drain and cool.
To make dressing: In a medium size mixing bowl whisk together mayonnaise, sour cream, buttermilk, cider vinegar, sugar, garlic salt, lemon pepper and onion powder until fully combined.
To assemble salad: In a large trifle or salad bowl begin with a bottom layer using 1/2 total amount shredded lettuce, then onion, cherry tomatoes, and eggs. Drizzle with about 1/2 of dressing.
Next, begin layering again, with remaining 1/2 lettuce, then olives, peas and bell pepper. Spread remaining dressing evenly on top.
Finish by sprinkling with shredded cheese and bacon. Garnish with green onion, if desired.
Cover with plastic wrap and chill for 8 hours or overnight.

Notes

I recommend that you season the egg layer with salt and pepper then continue with the layers per the recipe. Avoid adding salt to the tomato layer or it can make the salad soggy.

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