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Seven Layer Salad
nibbleboard.com/recipes/seven-layer-salad
Ingredients
Ingredients
- 1 head iceberg lettuce, shredded
- 1/2 cup red onion, diced
- 2-3 celery ribs, sliced (about 1 cup)
- 12 oz frozen peas, thawed
Dressing
- 1 cup mayonnaise
- 1 tablespoon granulated sugar
Topping
- 1 cup shredded cheddar cheese
- 1/2 lb bacon (about 8 slices), cooked and crumbled
Instructions
- Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
- Spread the shredded lettuce evenly in the bottom of a large clear glass bowl or trifle dish.
- Layer the diced red onion evenly over the lettuce.
- Add the sliced celery in an even layer over the onion.
- Scatter the thawed peas over the celery, spreading to the edges.
- Mix the mayonnaise and sugar together in a small bowl. Spread evenly over the peas, making sure to bring the dressing all the way to the edges of the bowl to seal the layers.
- Sprinkle the shredded cheddar cheese over the dressing.
- Top with crumbled bacon. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to 8 hours.
- Toss gently just before serving, or scoop straight down through all the layers to keep them visible on each plate.
Nutrition per Serving
359Calories
14gProtein
9gCarbs
30gFat
Chef Tips
- Use a clear glass bowl or trifle dish — the whole point is showing off those colorful layers.
- Spreading the mayo dressing edge-to-edge is key. It seals out air and keeps the lettuce crisp for hours.
- Soak the diced red onion in ice water for 10 minutes to mellow the bite if you're sensitive to raw onion.
- Swap cheddar for Swiss or Colby Jack if that's what you have — any semi-firm cheese works great.
- This salad actually tastes better after 4-8 hours in the fridge, so it's the perfect make-ahead dish for potlucks.
Storage
Store leftovers covered in the fridge for up to 2 days. Once tossed, the salad will soften faster but still tastes great the next day.