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Seven Layer Salad I Recipe

This Seven Layer Salad is packed with fresh, crunchy vegetables, topped with a creamy sauce, and finally garnished with even more veggies, bacon and cheese.

Layered salads have been a long time favorite in my family. As such, I doubled this recipe to fit a 9×13-inch pan, but the recipe below is for the original amount, which will fit an 8×8-inch pan.

Seven Layer Salad

Layered salads are easily changed to fit your tastes

Layered salads lend themselves well to substitutions or additions. Would you like to add sliced, hard boiled eggs? Go for it! Less, or more bacon? Additional raw veggies? It is hard to go wrong.

Seven Layer Salad
Seven Layer Salad

Seven Layer Salad I Recipe

This Seven Layer Salad is packed with fresh, crunchy vegetables, topped with a creamy sauce, and finally garnished with even more veggies, bacon and cheese.
5 from 1 vote
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 208 kcal

Ingredients
  

  • 1 large head Romaine lettuce chopped
  • 1/4 cup chopped bell pepper whatever color you prefer
  • 1/4 cup chopped onion
  • 1/2 cup light mayonnaise
  • 1/2 cup light sour cream
  • 1/2 tsp fresh cracked pepper
  • 1 tsp sugar
  • 1-2 tsp fresh lemon juice up to 1 Tbsp to thin dressing if desired
  • 1/4 to 1/2 cup frozen peas thawed
  • 4 ounces shredded cheddar cheese
  • 2 thick slices bacon cooked, chopped
  • optional garnish: sprinkle of Parmesan cheese

Instructions
 

  • Clean and chop lettuce in bite size pieces. Place in serving dish. Sprinkle with bell pepper and onion.
  • In a bowl, mix mayo, sour cream, pepper, sugar and lemon juice.
  • Pour dressing on lettuce. Spread evenly over lettuce. Top with peas, cheese and bacon.
  • Cover and refrigerate a few hours before serving. Will keep up to two days in the refrigerator.

Nutrition

Calories: 208kcalCarbohydrates: 10gProtein: 8gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 34mgSodium: 328mgPotassium: 378mgFiber: 3gSugar: 4gVitamin A: 9597IUVitamin C: 16mgCalcium: 203mgIron: 1mg
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Recipe from Stella B’s Kitchen.

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9 Comments

  1. I love this salad. All the flavors together are so satisfying. Great pictures too. You've inspired me to make this. Thanks

    Linda.

  2. How did I miss this last night? It's always good for me to go back 3-4 times to a linky party -this looks so great! I love green peas!

  3. My mom has always made this salad when I was growing up, it's soooo yummy! She also hard boils a couple of eggs and slices them into the salad, too. Yummy!!

    1. In my experience the lettuce stays pretty crisp. I use fresh romaine. If you are using lettuce that isn't as fresh it wont stay as crunchy and crisp if you have it for leftovers. It never lasts more than a day at my house though, everyone loves it.

    1. Hah, I know what you mean, but this is actually in a 9×13" dish, so at most it's probably 2 inches deep. Not bad at all compared to other layered salads where they are served in a trifle dish that could be 8+ inches deep. For those, people must use tongs or salad claws to pick up deep portions. 😀