This easy seven layer salad recipe is a show stopper for any buffet table. The dressing and toppings are a huge hit with everyone and the salad looks beautiful when layered in a clear glass bowl.
I’ve always wanted to learn how to make a 7-layer salad. I remember going to potlucks & church picnics as a kid and always being SO impressed with the pretty layered salads that my own microwave-loving family would never even consider tackling. I guess that’s why I never dared attempt it until now.
Well. Can I just say that I am kicking myself for not trying this sooner?
Not only was this quick & easy 7-layer salad just as delicious as the ones I remembered from my childhood, it was a snap to throw together! It seriously took no more than 15 minutes from start to finish, and that included making the dressing and chopping the vegetables. I think I’m hooked!
Quick & Easy 7-Layer Salad
Here is what you need:1 head iceberg lettuce 1/2 red onion 2 tomatoes 1 10 oz bag frozen peas, thawed 1 small bag matchstick carrots 2-3 cups shredded cheddar cheese 3-4 hard boiled eggs 1/2 lb cooked bacon, chopped (optional) salt & pepper Dressing 1 Hidden Valley Garden Green Onion packet 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup milk or buttermilk
Step 1: Make dressing; whisk together Green Onion dip packet with sour cream, mayonnaise, and milk until blended. Set aside.
Step 2: Chop lettuce, tomatoes, & onion.
Step 3: Peel eggs & slice with egg slicer.
Step 4: Layer vegetables in large clear bowl (Depending on the size of your bowls, you might have to use 2). It’s best to start with the lettuce on the bottom, but the rest of the order doesn’t matter that much. I did lettuce, then carrots, then peas, then onion, then tomatoes, then a little more lettuce.
Step 5: Add a layer of dressing.
Step 6: Add a layer of cheese.
Step 7: Add sliced eggs & bacon; sprinkle with salt & pepper
QUICK & EASY 7-LAYER SALAD
- 1 head iceberg lettuce
- 1/2 red onion
- 2 tomatoes
- 1 10 oz bag frozen peas thawed
- 1 small bag matchstick carrots
- 1/2 lb cooked bacon chopped
- 3 hard boiled eggs
- 2 cups shredded cheddar cheese
- salt & pepper
- 1 Hidden Valley Garden Green Onion packet
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup milk or buttermilk
- Make dressing; whisk together Green Onion dip packet with sour cream, mayonnaise, and milk until blended. Set aside.
- Chop lettuce, tomatoes, & onion.
- Peel eggs & slice with egg slicer.
- Layer vegetables in large clear bowl (Depending on the size of your bowls, you might have to use 2). It’s best to start with the lettuce on the bottom, but the rest of the order doesn’t matter that much. I did lettuce, then carrots, then peas, then onion, then tomatoes.
- Add a layer of dressing.
- Add a layer of cheese.
- Add sliced eggs & bacon; sprinkle with salt & pepper.
Preparation time: 10-15 minutes. Number of servings (yield): 16.
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Hi Ruth. I was thinking of doing this for Easter. Do you think it would be ok if I made it early on Saturday (a day early) or would it get soggy? Thanks so much.
I think it might get too soggy.
Mmmmm… I will definitely try this!
Do you think this would work in little clear punch cups for kids?? Just thinkin’ that they love layered foods. And what a great way to sneak in a new veggie or two. You are brilliant!
I love seven layer salads. I love all salads in the summer, actually. This looks so easy, too. We often have a different salad every night of the week while eating things like hot dogs, brats, burgers, BLTs, and even grilled chicken. So nice that salads can usually be made early in the day and then served at dinner. I will add this one into the meal plan for next week. Thanks!
Mmm.. a simple and delish salad recipe! I especially like the homemade dressing, its sooo much healthier than the store-bought stuff! Thanks for sharing.