7 Layer Lettuce Salad
Elevate your next gathering with the show-stopping 7 Layer Lettuce Salad, a vibrant and visually stunning dish that's as delicious as it is easy to prepare. Perfectly layered in a glass serving bowl, this salad features crisp iceberg lettuce, juicy cherry tomatoes, refreshing cucumber slices, and zesty red onion, complemented by a burst of sweetness from frozen peas and the sharp richness of shredded cheddar cheese. A creamy homemade dressing made with mayonnaise, sour cream, and a touch of sugar ties it all together, while crispy bacon crumbles and optional fresh parsley add irresistible flavor and flair. Ideal for potlucks, holidays, or a crowd-pleasing side dish, this no-cook salad requires minimal prep and is best served chilled for a fully melded flavor experience. Impress your guests with this easy layered masterpiece!
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Recipe Information
Ingredients
- 1 head Iceberg lettuce
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 1.5 cups Frozen peas
- 1 cup Cheddar cheese
- 8 slices Cooked bacon
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Granulated sugar
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and dry the head of iceberg lettuce. Chop it into bite-sized pieces and spread it evenly into the bottom of a large glass serving bowl to create the first layer.
Slice the cherry tomatoes in half and arrange them evenly as the second layer on top of the lettuce.
Peel and slice the cucumber into thin rounds. Lay the slices across the top of the tomatoes to form the third layer.
Thinly slice the red onion and scatter it over the cucumbers to create the fourth layer.
Evenly distribute the frozen peas directly over the onion slices. The peas do not need to be cooked, as they will thaw in the salad. This forms the fifth layer.
Sprinkle the shredded cheddar cheese over the peas, forming the sixth layer.
In a small bowl, combine the mayonnaise, sour cream, and granulated sugar. Mix until smooth and creamy. Spread this dressing mixture evenly over the top of the salad to form the final layer.
Crumble the cooked bacon slices and sprinkle them over the dressing as a garnish. Optionally, sprinkle chopped fresh parsley for a burst of color.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld and the salad to chill.
Serve chilled directly from the bowl, using a large spoon to scoop through all the layers for each serving. Enjoy!
Nutrition Facts
Calories |
3201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.0 g | 326% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 63.9 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 936 mg | 72% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3517 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
