Yet Another 7 Layer Salad
Elevate any gathering with "Yet Another 7 Layer Salad," a visually stunning and flavor-packed dish that’s as easy to make as it is impressive to serve. Featuring crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber, and vibrant red onion, all layered with sweet frozen peas, sharp cheddar cheese, and smoky crumbled bacon, this salad is a symphony of textures and tastes. A creamy dressing made with mayonnaise, sour cream, apple cider vinegar, and a touch of sugar ties everything together with a tangy-sweet finish. Perfect for potlucks, holiday dinners, or summer barbecues, this make-ahead salad is served in a glass bowl to showcase its colorful layers. Quick to prep in just 25 minutes and packed with bold flavors, it’s a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 1 medium Red onion
- 1.5 cups Frozen peas
- 1.5 cups Shredded sharp cheddar cheese
- 0.5 cups Cooked and crumbled bacon
- 1 cup Mayonnaise
- 0.5 cups Sour cream
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the base layer: Wash and chop the romaine lettuce into bite-sized pieces and layer it evenly in the bottom of a large, clear glass bowl or trifle dish.
Slice the cherry tomatoes in half and create the second layer by spreading them evenly over the lettuce.
Peel and dice the cucumber into small cubes. Add the diced cucumber on top of the tomatoes to form the third layer.
Finely slice the red onion into thin rings or half-moons. Spread them as the fourth layer over the cucumber.
Take the frozen peas straight from the freezer and sprinkle them evenly to create the fifth layer. No need to thaw, as they will defrost in the salad.
Sprinkle the shredded cheddar cheese over the peas, ensuring it forms a uniform sixth layer.
Top the cheddar cheese with the crumbled bacon to complete the seventh layer.
In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper to create the dressing.
Spread the dressing evenly over the top of the salad, ensuring it completely covers the bacon layer to seal the freshness inside.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to overnight to allow the flavors to meld.
When ready to serve, use a large spoon to scoop down through all the layers, ensuring each serving includes every component of the salad. Enjoy!
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.4 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 336 mg | 7% | |
*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.
