Seven Layer Salad features fresh, crisp vegetables topped with a creamy dressing, crumbled bacon and shredded cheese.
Seven Layer Salad is a classic side dish at many potlucks and get togethers. Our family recipe, Mom’s Layered Pea Salad, is still my favorite recipe for it of all time, but it is nice to change things up every once in a while.
I took an idea I saw over at Pioneer Woman to add a touch of sour cream to the mayo. It gave it a bit of a tangy flavor. I also added a spoonful of sugar to the dressing, as I really enjoy that in layered salads.
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Seven Layer Salad II Recipe
- Large Trifle Dish
- 6 cups shredded lettuce add extra if you’d like to get extra servings
- 1/2 cup chopped celery
- 1/2 cup chopped bell peppers pick any color
- 1/2 cup chopped green onions
- 1 can water chestnuts drained
- 1 10 oz package frozen peas
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp. white sugar
- 4-6 oz shredded cheese your choice, best when grated fresh
- 1 pkg. bacon cooked and chopped
- Stir the mayo, sour cream, and sugar together in a small bowl and set aside.
- In a large, clear glass bowl, layer in this order: Lettuce half way up the side of the bowl. Add the celery, then the green peppers, onions, and water chestnuts. For the peas, you can just run a little water over them in a strainer or colander to knock the chill off of them. Add the peas to the salad, then the layer of mayonnaise. Next add the cheese layer, then the bacon.
- Cover with plastic wrap and chill in the fridge for at least 6 hours.
Recipe adapted from Cookin’ Cowgirl.