Introduction
Seven layer salad is a fresh and colorful dish combining layers of crunchy vegetables, eggs, cheese, and bacon for a complete and satisfying meal. This easy-to-assemble recipe offers an explosion of flavors and textures, perfect for a light lunch, summer buffet, or family gathering. The salad balances freshness, creaminess, and crunch, adding a festive and well-rounded touch to your table.
Why You’ll Love This Recipe
This salad comes together quickly using simple, few ingredients. It is ideal for entertaining or preparing ahead thanks to its good refrigerated storage. Adaptable, it works as an appetizer, light main dish, or side. The stacked layers provide a harmonious blend of tastes and textures. The creamy honey vinegar dressing adds a perfect balance.
Recipe Origins
Popular in Midwestern American cuisine, the seven layer salad is a modern take on layered salads from the 1950s. It highlights the aesthetic layering of varied ingredients, reflecting the warmth and simplicity of family meals in the U.S. Each layer adds nutrition or flavor, creating a complete and visually appealing dish.
Ingredients
1 head iceberg lettuce chopped
250 g cherry tomatoes halved
250 g cucumber sliced
250 g frozen peas thawed
6 hard-boiled eggs chopped
200 g shredded cheddar cheese
8 slices cooked bacon crumbled
1 avocado sliced
50 g toasted pecans chopped optional
15 g fresh chives chopped
For the dressing
250 ml mayonnaise
125 ml sour cream
30 ml apple cider vinegar
15 ml honey
5 ml Dijon mustard
Salt
Black pepper
Instructions
1- Prepare all vegetables chop iceberg lettuce halve cherry tomatoes slice cucumbers chop hard-boiled eggs slice avocado and toast pecans if using
2- In a large clear bowl layer ingredients in this order iceberg lettuce cherry tomatoes cucumbers thawed peas hard-boiled eggs shredded cheddar crumbled bacon
3- Add avocado slices over the bacon then sprinkle chopped pecans and fresh chives
4- In a small bowl mix mayonnaise sour cream apple cider vinegar honey Dijon mustard salt and pepper until smooth adjust seasoning
5- Spread dressing evenly over the top layer covering edges to seal the salad
6- Cover bowl and refrigerate at least 4 hours or overnight to allow flavors to meld
7- Serve chilled gently scooping through layers for a balanced presentation
Nutrition Information
Calories: 450 kcal
Fat: 35 g
Carbohydrates: 15 g
Protein: 20 g
Sodium: 700 mg
Quick Facts
Preparation Time: 20 min
Refrigeration Time: 4 hours
Total Time: 4 hours 20 min
Servings: 8
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Keep salad covered in the fridge up to 3 days. Do not freeze as texture will suffer. Always serve cold to maintain crunch and freshness.
Serving Suggestions
Serve with fresh bread or crackers for a light meal. Pairs well with barbecues sandwiches or grilled dishes. Try a chilled rosé wine or light beer to complement flavors.
Common Mistakes
Not draining peas or cucumbers well causes sogginess. Rushing layering prevents dressing absorption. Leaving bowl uncovered in fridge leads to drying out. Using an opaque bowl spoils the visual appeal.
Recipe Variations
Add sunflower or pumpkin seeds for extra crunch. Swap bacon for smoked bacon bits or prosciutto. Use Greek yogurt instead of mayonnaise for lighter dressing. Incorporate sweet corn or red peppers for color.
Frequently Asked Questions
Can I prepare this salad in advance?
Yes it tastes better after several hours chilling.
Can I substitute cheddar cheese?
Gouda or Gruyère shredded work well too.
How to prevent avocado from browning?
Add avocado last and lightly coat with lemon juice.
Can I serve individual portions?
Yes use clear glasses for a pretty layered effect.
Are pecans necessary?
They are optional but add nice crunch.
What fresh herbs suit this salad best?
Chives are ideal parsley or dill also work well.
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