7 Layer Salad

nibbleboard.com/recipes/7-layer-salad

Ingredients

Instructions

1. Cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble once cool.
2. Whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and pepper in a medium bowl until smooth and creamy. Cover and refrigerate until ready to use.
3. Spread chopped iceberg lettuce in an even layer across the bottom of a large clear glass bowl.
4. Scatter chopped red onion evenly over the lettuce.
5. Add thawed peas in an even layer over the onion.
6. Spread chopped hard-boiled eggs over the peas.
7. Spoon the dressing over the eggs and spread gently to the edges of the bowl to seal in the layers below.
8. Sprinkle shredded cheddar cheese evenly over the dressing.
9. Top with crumbled bacon. Cover with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
10. Toss everything together just before serving, or let guests admire the layers and serve from the top down.

Nutrition per Serving

Chef Tips

• Use a clear glass trifle dish or straight-sided bowl so every layer is visible — that's half the appeal of this salad.
• Spread the dressing all the way to the edges of the bowl to create a seal that keeps the lettuce crisp underneath.
• Swap green peas for edamame or thawed frozen corn for a twist.
• Make it up to 8 hours ahead — the flavors actually meld together and improve with time in the fridge.
• Don't add the bacon until just before serving if you want it extra crispy.

Storage

Store leftovers (tossed) in an airtight container in the fridge for up to 2 days. The lettuce will soften but it still tastes great.