7 Layer Salad Recipe

Course: Appetizer, Salad

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: salads

Calories: 506kcal

Lettuce, bacon, peas, onions, tomatoes, cheese, eggs, and a creamy dressing make up this classic salad!

Preheat oven to 400°F. Line a baking sheet with foil. Make sure the foil goes up the sides too.
Cook the bacon for 17-20 minutes, or until crisp. Remove from the oven and set aside to cool.
1 pound bacon
Once cool, crumble the bacon into pieces.
Place the eggs in a small pot and cover with cool water. Bring to a boil, remove from the heat, cover and set your timer for 8 minutes.
4 large eggs
Add ice and cold water to a medium bowl. Once 8 minutes have passed, use a slotted spoon to transfer the eggs to the bowl of ice water. Let sit until they are cool enough to peel.
Once cool, peel and chop into large bite-sized pieces.
In a small bowl, stir together the dressing ingredients.
1 tablespoon honey, 1 tablespoon apple cider vinegar, ¼ cup freshly grated Parmesan cheese, Kosher salt and freshly ground black pepper, 1¼ cups mayonnaise
In your serving dish, spread the lettuce into one even layer.
1 head iceberg lettuce
Top with the tomatoes, red onion, and hard boiled eggs.
2 cups grape tomatoes, 1 red onion
Pour the dressing evenly over the eggs. Then top with cheese, peas, and crumbled bacon.
10 ounces freshly shredded cheddar cheese, 10 ounces frozen green peas
Serve and enjoy!

You can cook the bacon however you’d like. In a skillet, in the oven, etc. Just make sure to crumble it before adding it to the salad.
For a shortcut, purchase store-bought hard-boiled eggs.

Storage: Store 7 layer salad in an airtight container in the refrigerator for up to 3 days.