Seven Layered Salad
Layered to perfection, this Seven Layered Salad is a show-stopping dish that combines fresh, crisp ingredients with creamy indulgence, making it ideal for potlucks, barbecues, and holiday spreads. Featuring a colorful medley of romaine lettuce, cherry tomatoes, cucumbers, red onion, sweet peas, shredded cheddar, and crispy bacon, this salad is as visually stunning as it is delicious. Topped with a rich, tangy dressing made from mayonnaise, sour cream, and a hint of sugar, each bite offers a harmonious balance of textures and flavors. Prepared in a clear glass bowl, this make-ahead recipe not only saves you time but ensures your guests are wowed by its vibrant layers. With just 25 minutes of prep and no cooking required, this classic layered salad is the perfect blend of convenience and crowd-pleasing appeal.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 1 large English cucumber
- 1 small Red onion
- 2 cups Frozen peas
- 1 cup Shredded cheddar cheese
- 8 slices Cooked bacon
- 1 cup Mayonnaise
- 1 cup Sour cream
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse and thoroughly dry the romaine lettuce. Chop it into bite-sized pieces and layer it evenly at the bottom of a large, clear glass bowl or trifle dish.
Halve the cherry tomatoes and scatter them evenly over the lettuce layer.
Peel the cucumber if desired, slice it thinly, and layer the slices on top of the tomatoes.
Peel and thinly slice the red onion into rings. Spread the onion rings evenly over the cucumber layer.
Thaw the frozen peas under cool water or at room temperature. Pat them dry and add them as the next layer in the bowl.
Sprinkle the shredded cheddar cheese evenly over the peas.
Cook the bacon until crispy, crumble it into small pieces, and add it as the final layer on top of the cheese.
In a small mixing bowl, combine the mayonnaise, sour cream, granulated sugar, salt, and black pepper. Stir until smooth and well blended.
Spread the dressing mixture evenly over the top of the salad, covering it entirely to seal in the layers beneath.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to allow the flavors to meld together.
Just before serving, you can optionally garnish the top of the salad with additional shredded cheese, crumbled bacon, or chopped fresh parsley for presentation.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.7 g | 359% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 56.8 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1390 mg | 107% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2829 mg | 60% | |
*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.
