Seven Layer Pea Salad
Experience the ultimate potluck crowd-pleaser with this vibrant Seven Layer Pea Salad, a stunning blend of crisp, creamy, and savory perfection. Featuring a base of crunchy iceberg lettuce topped with sweet frozen peas, tangy red onion, shredded cheddar cheese, smoky crumbled bacon, a luscious mayonnaise-sour cream dressing, and a decorative final layer of hard-boiled eggs and cherry tomatoes, this layered salad is as beautiful as it is delicious. The addition of a touch of sugar in the dressing enhances the flavors, while a sprinkling of fresh parsley adds the perfect finishing touch. Ready in just 20 minutes and chilled for a refreshing bite, this make-ahead recipe is ideal for gatherings, barbecues, or holiday dinners. Dig deep for a forkful of all seven flavorful layers in every serving!
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Recipe Information
Ingredients
- 1 head Iceberg lettuce
- 2 cups Frozen peas
- 1 medium (thinly sliced) Red onion
- 1 cup (shredded) Cheddar cheese
- 8 strips (crumbled) Cooked bacon
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon White sugar
- 3 large (sliced) Hard-boiled eggs
- 1.5 cups (halved) Cherry tomatoes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Wash and dry the head of iceberg lettuce. Chop it into bite-sized pieces and layer it evenly in the bottom of a large glass or clear serving bowl.
Pour the frozen peas directly over the lettuce, creating the second layer. Do not thaw; they will naturally thaw in the salad.
Arrange the thinly sliced red onion over the peas for the third layer.
Sprinkle the shredded cheddar cheese evenly over the red onion to form the fourth layer.
Crumble the cooked bacon into small pieces and distribute it over the cheese for the fifth layer.
In a small bowl, whisk together the mayonnaise, sour cream, sugar, salt, and black pepper. Spread this mixture evenly over the bacon layer to seal the salad and form the sixth layer.
For the final layer, decorate the top with sliced hard-boiled eggs and halved cherry tomatoes. Sprinkle the chopped fresh parsley over the top as a garnish.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld.
Serve chilled as a side dish. Scoop down through all the layers to get every flavor in each serving.
Nutrition Facts
Calories |
3346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.9 g | 343% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1066 mg | 356% | |
| Sodium | 4057 mg | 176% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 50.1 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 854 mg | 66% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2418 mg | 51% | |
*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.
