7 Layer Salad Recipe with Peas
Beautiful and delicious large salad recipe - easy to make with 7 layers of vegetables (or more if you like) smothered in a sweet and tangy thick dressing. Great for potlucks and parties as it feeds so many!
Servings: 17 cups
Calories: 290kcal
Equipment
- Glass Trifle Bowl
Ingredients
7 layer salad dressing
- 2 cups real mayonnaise Suggest: Hellmann's or Dukes
- 2 teaspoons granulated sugar
7 layer salad ingredients
- 1 head romaine lettuce cut into 1/2" cubes
- 1 cup red onion chopped
- 2 green peppers seeds removed and chopped
- 3 small tomatoes seeds removed and chopped
- 5 hard boiled eggs peeled and sliced
- 1 cup frozen peas thawed and drained well
- 2 cups shredded cheddar cheese
- 8 slices bacon cooked and crumbled
- Chives chopped
Instructions
Prep
- Before assembling salad, cook and crumble bacon and chop and prep all vegetables.
How to make 7 Layer Salad
- In a small bowl, whisk 2 cups of mayonnaise with 2 teaspoons of granulated sugar until well combined. Set aside.
- Take a glass trifle bowl or a large mixing bowl and start layering your vegetables. Begin with a base layer of romaine lettuce cubes. Next, add a layer of chopped red onion, followed by chopped green peppers, and then chopped tomatoes. Spread each layer evenly.
- Arrange the sliced hard-boiled eggs around the outer edge of the glass or trifle bowl to see the eggs around the bowl. Place the remaining egg slices in a single layer on top of the tomatoes.
- Evenly distribute a layer of thawed frozen peas over the egg slices.
- Take the prepared mayonnaise mixture and spread it evenly over the peas.
- Sprinkle shredded cheddar cheese over the dressing layer. Then, add the crumbled bacon and finish with a generous amount of chopped fresh chives.
- Cover the trifle bowl with plastic wrap and refrigerate until you're ready to serve.
Notes
Suggested additional vegetable layers:
- Sliced cucumbers
- Shredded carrots
- Chopped celery
- Diced avocados
- Sliced radishes
Nutrition
Serving: 1cup | Calories: 290kcal