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7 Layer Salad

7 Layer Salad Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 large head iceberg lettuce, chopped (about 8 cups)
  • 10 oz frozen peas, thawed and drained
  • ½ cup thinly sliced red onion (1 small)
  • 1 cup thinly sliced celery (3 stalks)
  • 1 cup chopped green bell pepper (1 large)
  • 8 slices bacon, cooked and crumbled
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 2 tbsp granulated sugar
  • 1 tbsp apple cider vinegar
  • ¼ tsp fine sea salt
  • ¼ tsp black pepper
  • 1 to 2 tbsp milk, if needed

Method
 

  1. In a large clear bowl, layer the lettuce, peas, onion, celery, and bell pepper in that order.
  2. Whisk the mayonnaise, sugar, vinegar, salt, and pepper together until smooth. Thin with 1 to 2 tbsp milk if the dressing is too thick to spread.
  3. Spread the dressing over the top layer until it touches the edges of the bowl. Sprinkle with bacon and cheddar. Cover and refrigerate at least 4 hours or overnight.
  4. Uncover and use a large spoon to scoop straight down through all the layers. Serve cold.

Notes

The salad needs a minimum 4 hour chill to let the flavors settle and the crunch stay locked in. Overnight is even better. Do not mix or toss before serving; just scoop from top to bottom.