Description
A vibrant and satisfying 7 Layer Salad featuring fresh vegetables, boiled eggs, and a creamy homemade dressing topped with cheddar cheese and crispy bacon. Perfect for gatherings and potlucks, this layered salad delivers a delightful combination of textures and flavors with a rich, tangy dressing.
Ingredients
Scale
Salad Layers
- 1 head Romaine lettuce, chopped
- 2 red peppers, chopped
- 8 boiled eggs, sliced into quarters
- 2 cups frozen peas, thawed
- 1 cup cherry tomatoes, sliced in half
- 1 English cucumber, chopped
Creamy Salad Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 2-3 green onions, finely chopped
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic (minced or garlic powder)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 1 cup grated cheddar cheese
- 1 cup chopped cooked bacon
- A sprinkle of green onions
Instructions
- Prepare the salad layers: In a large glass bowl or trifle dish, begin by layering the chopped Romaine lettuce as the base of your salad.
- Add red peppers: Spread the chopped red peppers evenly over the lettuce to create the second layer.
- Layer the boiled eggs: Arrange the sliced boiled eggs, quartered, as the third layer.
- Include the peas: Evenly distribute the thawed frozen peas over the eggs for the fourth layer.
- Add cherry tomatoes: Place the halved cherry tomatoes gently on top as the fifth layer.
- Top with cucumber: Spread the chopped English cucumber as the sixth layer of the salad.
- Make the creamy dressing: In a mixing bowl, combine mayonnaise, sour cream, finely chopped green onions, honey, Dijon mustard, garlic, salt, and pepper. Mix thoroughly until smooth.
- Adjust seasoning: Taste the dressing and add any additional salt or pepper as needed to suit your preference.
- Assemble the salad: Pour the creamy dressing evenly over the top cucumber layer, covering it completely.
- Add toppings: Sprinkle grated cheddar cheese, chopped cooked bacon, and a final sprinkle of green onions on top of the dressing layer.
- Chill: Cover the assembled salad with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Before serving, gently toss the salad to combine the layers and dressing, or serve it layered, allowing guests to scoop through the distinct layers.
Notes
- For best results, prepare the salad a few hours ahead to let the flavors blend.
- You can substitute Greek yogurt for sour cream for a lighter dressing.
- Use fresh bacon for crispiness, or substitute with turkey bacon for a leaner option.
- This salad is great for potlucks and can be served as a hearty side or light main dish.
- Ensure eggs are fully cooled before slicing to maintain clean layers.
