7 Layer Salad Recipe

This make-ahead 7 Layer Salad feeds a crowd with crisp vegetables, homemade dressing, cheddar cheese, and bacon arranged in pretty layers. Perfect for potlucks!

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Course: Salad

Cuisine: American

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings:

Author: Jennifer Stewart

Ingredients

Salad

3 hearts romaine lettuce washed, diced (roughly 8 cups of lettuce)
2 cups red onion diced
13 ounces frozen green peas thawed
20 ounces cherry tomatoes 2 pints, halved
8 ounces cheddar cheese shredded
12 ounces bacon cooked and chopped

Salad Dressing

2 cups mayonnaise
¼ cup sour cream
2 tablespoon sugar
¾ cup parmesan cheese grate

Instructions

Combine the dressing ingredients in a small bowl. Whisk to combine and set aside until ready to add to the salad.
Wash and dry all the vegetables.
Dice into bite-sized pieces.
Assemble the salad in the trifle bowl in the following order.
Lettuce, red onion, peas, and tomatoes.
Spread the dressing over the tomatoes, covering as much as possible.
Top with the cheddar cheese and bacon.
Wrap tightly with plastic wrap.
Store in the refrigerator at least 4 hours or overnight.
When ready to serve, remove the plastic wrap and enjoy.

Notes

Use a clear glass bowl or trifle dish to show off all those pretty layers.
The lettuce forms the base so use one that is sturdy and can hold up to the dressing and the toppings without getting watery and limp.
Thoroughly wash and dry all vegetables before layering. Even a little water makes the salad soggy after sitting overnight.
Chop everything into similar bite-sized pieces so it's easy to mix and eat. Big chunks are hard to scoop and don't distribute evenly.
Take your time arranging each layer even and level for the prettiest presentation.
Let the dressing sit for a few minutes after mixing so the sugar dissolves completely and gets creamy.
Cover tightly with plastic wrap when storing to prevent the top from drying out and to keep the seal intact.
Add the bacon right before serving if you want it extra crispy. The dressing softens it slightly when it sits overnight.
Layer tomatoes cut-side up if using halved cherry tomatoes. This prevents their juice from making the salad watery.
Make individual portions in mason jars for easy weekday lunches. They look cute and travel well too.

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