Ingredients
Equipment
Nutrition
Method
- Begin by prepping and measuring out the ingredients. This salad comes together quickly when all the ingredients are ready to layer. Cook the bacon until brown and crisp, and drain on paper towels. Hard-boil the eggs, peel, and chop them. Wash, spin, and chop the lettuce. Thaw the peas. Slice the green onions thinly and grate the cheddar cheese. Setting everything aside until you're ready to assemble the salad.1/2- pound Bacon,, 6 large Hard-Boiled Eggs,, 1 medium head of Iceberg Lettuce,, 1 bag Frozen Baby Peas,, 1/2 cup + 2 tablespoons Green Onions,, 2 cups Cheddar Cheese,
- Prepare the dressing. Combine the yogurt, mayonnaise, and sugar in a medium bowl and whisk them until smooth.1-1/2 cups Greek Yogurt, 3/4 cup gluten-free Mayonnaise, 1/4 cup Granulated Sugar
Assemble the salad
- Spread an even layer of the lettuce in a clear, round, straight-sided dish [1].
- Top the lettuce with the chopped hard-boiled eggs, then the peas and 1/2 cup of the green onions [2].
- Using a large spoon, drizzle the dressing over the top into an even layer. Spread it slightly toward the edges to level it out if needed.
- Sprinkle the shredded cheddar cheese in an even layer over the dressing.
- Add the final bacon layer.
- Cover tightly and refrigerate for at least 1-2 hours or up to 8 hours ahead [3]. Garnish with the remaining two tablespoons of sliced onions for a pop of color on top. Enjoy!
Kitchen Notes
Very often, I'll get a head start on this seven-layer salad by boiling the eggs the day before and refrigerating them until I'm ready to assemble everything. Sometimes, I'll even fry and crisp the bacon ahead of time.
When frying the bacon, to make uniform-sized bacon bits, use kitchen scissors to cut the bacon strips crosswise into 1/2" pieces, then turn those pieces 90° and cut them again two times crossways to make three pieces about ½ x ½ inch square. Doing it this way allows them to cook and crisp evenly; you won't need to crunch them after they've fried. It will take approximately 10-12 minutes (+/-) on medium-low heat to cook the bacon. If you start it before measuring and chopping the rest of the salad ingredients, your timing should be perfect by the time you need to add it in a layer.
Uniform Bacon Bits Cutting Illustration
Footnotes:
[1] Don't feel you need to have a fancy or expensive dish. This salad is a showstopper all on its own, so even a large, clear glass mixing bowl makes for a stunning presentation. You can also do as I typically do, making this salad in a more travel-friendly 9 x 13" dish, especially if I make it for a potluck.
[2] For extra visual appeal, if you use a tall-sided glass bowl, such as a trifle bowl, you can concentrate the ingredient layers around the outer sides of the bowl, filling more of the center with lettuce if needed to hold everything in place.
Making the Salad in Advance/Storage
This seven-layer salad is one of my favorites for taking to family gatherings, luncheons, and potlucks. It's also an easy choice because it's budget-friendly, definitely a crowd-pleaser, and you can vary the ingredients according to your tastes and what you have in the fridge.
The salad is cool and crisp, and it's a delicious side that complements everything from grilled meats to glazed ham at Easter dinner.
Storage:
[3] While a seven-layer salad is best served within eight hours or less, you can make it to serve up to a day in advance with a few adaptations. Follow the instructions above, assembling only through the fourth step.
Store the dressing in an airtight container with a tight-fitting lid. Shred the cheddar cheese, keep it in a zipper bag, and save the bacon in another zipper snack bag until ready to assemble.
Complete the salad assembly a few hours before serving as described in the recipe card instructions, starting with step five.
Footnotes:
[1] Don't feel you need to have a fancy or expensive dish. This salad is a showstopper all on its own, so even a large, clear glass mixing bowl makes for a stunning presentation. You can also do as I typically do, making this salad in a more travel-friendly 9 x 13" dish, especially if I make it for a potluck.
[2] For extra visual appeal, if you use a tall-sided glass bowl, such as a trifle bowl, you can concentrate the ingredient layers around the outer sides of the bowl, filling more of the center with lettuce if needed to hold everything in place.
Making the Salad in Advance/Storage
This seven-layer salad is one of my favorites for taking to family gatherings, luncheons, and potlucks. It's also an easy choice because it's budget-friendly, definitely a crowd-pleaser, and you can vary the ingredients according to your tastes and what you have in the fridge.
The salad is cool and crisp, and it's a delicious side that complements everything from grilled meats to glazed ham at Easter dinner.
Storage:
[3] While a seven-layer salad is best served within eight hours or less, you can make it to serve up to a day in advance with a few adaptations. Follow the instructions above, assembling only through the fourth step.
Store the dressing in an airtight container with a tight-fitting lid. Shred the cheddar cheese, keep it in a zipper bag, and save the bacon in another zipper snack bag until ready to assemble.
Complete the salad assembly a few hours before serving as described in the recipe card instructions, starting with step five.Personal Notes
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