Easy Seven Layer Salad Recipe

Overhead view of salad on a white plate with a fork on the side.

4.97 from 26 votes

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Course: Salad

Cuisine: American

Keyword: Seven Layer Salad

Prep Time: 25

Servings:

Calories: 349kcal

Equipment

Trifle Bowl

Ingredients

For the salad:

1 head iceberg lettuce washed and torn into pieces
4 hard-boiled eggs chopped
2 large tomatoes chopped
1 12 ounce package frozen peas, thawed
6 to 8 strips bacon cooked and crumbled
1 ½ cup shredded sharp cheddar cheese divided (1 cup for in the salad and ½ cup for on top)
½ cup finely chopped red onion

For the dressing:

1 ½ cup mayonnaise
½ cup sour cream
1 teaspoon dried dill weed
¾ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper

Instructions

In a trifle bowl, layer the salad in the order of the ingredients listed: lettuce, eggs, tomatoes, peas, bacon, cheese and red onion. *Make sure to press down and create an even layer after each ingredient is added.
In a mixing bowl, whisk together the dressing ingredients: mayonnaise, sour cream, dill, basil, salt and pepper.
Spread over the salad in an even layer.
Cover the salad and refrigerate for at least 4 hours or preferably, overnight.
Prior to serving, garnish with additional cheese and freshly chopped parsley if desired. Bacon and peas also go nicely in top.
Serve cold and enjoy!

Notes

Pro Tip: To ensure your salad looks beautiful from the side, create an even line of ingredients along the outer edge before moving on to the next item on the list.

Nutrition