Another classic recipe from my mom’s recipe box, Seven Layer Salad. This was a favorite summertime salad for both family dinners and potluck suppers. I needed a dish to bring to a potluck for work and decided to make this. It was quick and easy – perfect since I worked late the night before it was needed!
There are many variations on this salad if you search the web. Peas, lettuce and a mayo-type of dressing are staples. There are some gorgeous arrangements in trifle bowls that really show off the layers. And I did consider it but I really like making it in a 9″x13″ pan because then it is so easy to get a bit of each layer.
This would also be a great recipe for a St. Patrick’s Day party because it is so green!
Let’s begin with the layers:
See what I mean about green!
Dropping the salad dressing on in blobs makes it easier to spread out!
Finally something other than green and white! And to top it off Bacon! The side view isn’t as impressive as a salad made in a small but taller dish like a trifle bowl but this is easier to spoon out a bit of everything!
- 1 medium head lettuce, shredded (about 6 cups) - shredded and measure 1/2 head first
- 1 cup celery, coarsely chopped
- 1/2 cup green peppers, coarsely chopped
- 1 cup yellow onion, coarsely chopped
- 1 pkg. frozen green peas, separated (~12 oz)
- 1 1/2 cups salad dressing or mayonnaise
- 2 Tbsp. sugar
- 2 1/2 cups cheddar cheese, shredded
- 8 strips of bacon, fried, drained and crumbled.
- Arrange lettuce in the bottom of a 9"x13" baking dish.
- Layer the remaining veggies in order given.
- Do Not Toss!
- Spread salad dressing/mayo over the peas.
- Sprinkle with sugar and peas.
- Cover and refrigerate for 4 hours or overnight.
- Sprinkle with bacon before serving.
- I find salad dressing to be sweet than mayonnaise - you can adjust the sugar depending on how sweet you like your dressing to be. I'm partial to Miracle Whip - it's what I grew up with.
- Use pre-cooked bacon to save time and clean up. Do crisp it up though.