Sensational Seven Layer Salad Recipe (Homemade Dressing)
My 7 layer salad recipe combines a rainbow of fresh veggies with a tangy, homemade dressing. Savor every crisp bite and enjoy every layer!
Ingredients
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup white wine vinegar
- 1 tablespoon granulated sugar
- Salt and pepper to taste
- 1/2 head iceberg lettuce washed and chopped (about 2 cups)
- 1 pound applewood smoked bacon cooked and chopped
- 8 ounces bag of thick grated cheese we used Tillamook triple cheddar blend
- 3 hard-boiled eggs peeled and chopped
- 1/2 English cucumber sliced
- 2 cups frozen peas thawed and pat dry
- 2 cups grape tomatoes halved
- 1/4 red onion thinly sliced
Instructions
- Prepare the dressing by whisking together the sour cream, mayonnaise, white wine vinegar, and granulated sugar. Add salt and pepper to taste, if desired.
- Wash and pat dry all vegetables: the lettuce, cucumber, peas, and tomatoes. Chop or slice bacon, eggs, cucumber, grape tomatoes, and red onion.
- In the following order, layer ingredients into a trifle or glass bowl with tall, straight sides: lettuce, bacon, cheese, eggs, cucumber, peas, tomatoes, and finally, the onion.
- Drizzle the prepared sauce over the salad and toss or serve the dressing alongside the salad.
- Refrigerate, covered, up to 6 hours before serving or serve right away.
Notes
Salad is best served fresh, but will stay crisp for up to 24 hours after tossing with dressing. Chop and prep vegetables, bacon, and eggs ahead of time for quick assembly of the salad.
The iceberg lettuce and hearty vegetables in this salad help it maintain its crispness even the next day after mixing with the dressing.
The dressing is creamy, with a bit of tang and a touch of sweetness. You can add herbs or seasonings if desired to make the dressing your own.
Nutrition
Serving: 1 | Calories: 557cal | Carbohydrates: 13g | Protein: 19g | Fat: 48g | Saturated Fat: 17g | Cholesterol: 150mg | Sodium: 686mg | Sugar: 7g | Fiber: 3g | Calcium: 251mg | Iron: 1mg