Layers of lettuce, onions, hard boiled eggs, bacon, cheese, peas and dressing come together to make this salad. Seven Layer Salad is a classic Southern side dish that’s perfect for a family gathering or a potluck.
I was asked to make a salad for a luncheon at out church. The meal is a part of a series of lunchtime meals and devotionals that lead up to Easter. Each week the meal is hosted by a different church in the community. Since we were going to be feeding a crowd I decided to make a Seven Layer Salad.
Seven Layer Salad is a staple at my family’s holiday meals. Usually I’m the one assigned to make it. I don’t mind though because it’s easy to make and everyone loves it.
Begin by hard boiling three eggs. When the eggs are done remove shells and set aside to cool.
While the eggs are boiling. I cook my bacon in the oven. To do this I line a sheet pan with foil and put the bacon in a cold oven. Then set the temperature for 400º and let it cook for 15 minutes. When bacon is cooked crumble or chop. Of course if you don’t want to cook the bacon you can use bacon bits.
Next wash and dry your lettuce. I use my salad spinner to dry it fast. If you don’t have a salad spinner you use paper towels to dab it dry. You don’t want to use wet lettuce because this is going to sit in the refrigerator and too much water will make the lettuce soggy.After washing and drying the lettuce tear of chop it into bite size pieces. Then place it in the bowl or casserole dish.
You’re ready to finish building the salad. Layer on the diced onion, sliced eggs, bacon, cheese then peas on top of the lettuce.Do not thaw the peas. Put them on top of the salad still frozen. They will thaw out on in the fridge and have a crisp texture when serving.
I’ve made this salad probably a dozen or more times. The order of the layers is not really that important. After all you’re going to mix it all up before you serve it. My biggest tip is that you do remember to put the peas on top. It will make spreading the dressing on much easier. If you put the cheese on top it tends to stick to he spoon making spreading the dressing harder. The same goes for the eggs, bacon and onion. The peas seem to not stick as much making this step a lot easier.
After you’ve assembled the salad mix together the mayonnaise and sugar to create the sweet dressing. Spread it evenly over the top. Finally cover it tightly with plastic wrap and place in the refrigerator to chill for 8 – 24 hours.
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- 2 cups mayonnaise
- 2 tablespoons sugar
- 1 head of Romaine lettuce
- 1 medium yellow onion (diced)
- 1 12 bag of frozen peas (still frozen)
- 3 hardboiled eggs (chopped)
- 3 cups shredded sharp cheddar cheese
- 1 lb. bacon (chopped)
- In a large bowl or 9x13 casserole dish layer together ingredients in this order: lettuce, onion, egg, bacon, cheese and peas.
- In a small bowl combine mayonnaise and sugar to make the dressing.
- Spread the mayonnaise and sugar mixture over the top.
- Cover and place in your refrigerator 8 to 24 hours. Toss before serving.