Salad and Salad Dressing Recipes
Seven-Layer Salad
Seven-Layer Salad is an excellent choice for a potluck or on a buffet. It is at its prettiest when you use a clear glass trifle bowl to layer it. This recipe is a winner!
Yield: 8 to 10 servings
Ingredients
- 1 head iceberg lettuce, chopped
- 4 cups chopped tomatoes
- 4 cups chopped cucumbers*
- 1 (16 ounce) package thawed frozen baby peas
- 1 red onion, chopped, or 1/2 cup sliced green onions
- 1 cup sliced radishes (optional)
- 4 hard-boiled eggs, peeled and sliced
- 3/4 cup mayonnaise**
- 3/4 cup sour cream**
- 1 tablespoon granulated sugar
- 1 1/2 cups shredded Cheddar cheese
- 12 ounces bacon, cooked crisp and crumbled
Instructions
- In a large trifle bowl, layer lettuce, tomatoes and cucumber.
- In a medium bowl, combine peas and green onion and layer on top of cucumber. Layer radishes (if using) and hard-boiled eggs over pea mixture.
- In a medium bowl, combine mayonnaise, sour cream and sugar, stirring until smooth. Spread evenly over egg layer, sealing edges. Top with Cheddar cheese and bacon.
- Cover tightly with plastic wrap, and refrigerate for at least 8 hours or up to 24 hours.
- Let stand at room temperature for 15 minutes before serving.
Notes
* Or slice the cucumbers and stand them up around the edge of the bowl for another beautiful effect.
** Or use 1 1/2 cups mayonnaise and omit the sour cream.
Attribution
Photo credit: (c) Can Stock Photo / bhofack2