Classic Southern Seven-Layer Salad
Classic Southern Seven-Layer Salad is the perfect make-ahead dish for your 4th of July gathering. It's versatile, delicious, and always receives rave reviews!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Servings: 12 servings
Calories: 263kcal
Dressing
- 1 cup (8-ounces) mayonnaise
- ½ cup (4-ounces) light sour cream
- ½ cup (2-ounces) grated fresh Parmesan cheese
- 1 ½ Tablespoons granulated sugar
- 1 ½ Tablespoon white wine vinegar
Salad
- 1 head iceberg lettuce, cut into small pieces
- 4 hard boiled eggs, sliced lengthwise
- 1 ½ cups grape tomatoes, cut in half lengthwise
- ½ pound (8-ounces) bacon, cooked, drained and broken into small pieces
- 6 green onions, white and green parts thinly sliced
- 1 cup (4-ounces) sharp Cheddar cheese, shredded
- 2 cups frozen green peas, thawed
Dressing
Whisk together mayonnaise, sour cream, Parmesan cheese, sugar and vinegar in a small bowl until smooth and creamy; set aside.
Salad
Add lettuce to trifle bowl, or other clear bowl. Place a ring of sliced eggs around perimeter of bowl, nestling them in the lettuce for support. Place remaining eggs on top of lettuce. Place a ring of sliced grape tomatoes around perimeter of bowl above the eggs; place remaining tomatoes on top of egg layer. Layer the bacon, green onions, Cheddar cheese, and green peas in that order on top of tomato layer.
Spread dressing on top of salad. If desired, sprinkle a few green peas and paprika on top for a festive look.
Cover with plastic wrap and refrigerate for at least 4 hours, and preferably overnight.
Serve with a large, long spoon for scooping up the different layers.
Yield: 10 to 12 servings.
Calories: 263kcal | Carbohydrates: 8g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 282mg | Potassium: 242mg | Fiber: 2g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 14.7mg | Calcium: 158mg | Iron: 1mg