This Seven Layer Salad is an updated take on a retro classic. Ideal as a make-ahead dish, the ingredients are layered on a platter with dressing on the side
½headiceberg lettuce(washed, drained, and chopped)
16ounceswater chestnuts(sliced)
1cupfrozen peas(thawed and drained)
pickled red onions(from recipe above, drained)
5hard-boiled eggs(quartered)
6-7slicesthick-cut bacon(cooked and chopped)
6ouncescheddar cheese(shredded)
1cupblue cheese dressing(or dressing of choice)
Instructions
Pickled onions
Add the vinegar, water, sugar, and salt to a small saucepan. Heat slowly until the sugar is dissolved.
Add the sliced onions to a glass jar. Pour the vinegar mixture over the onions. Let cool at room temperature. Cover and store in the refrigerator.
Salad
Arrange the lettuce, water chestnuts, peas, pickled onions, eggs, bacon, and cheese in rows on a large platter.
Season the hard-boiled eggs with pepper and paprika, if desired. Drizzle dressing over the lettuce and garnish with chopped chives. Serve with extra dressing on the side.
Notes
When served as a main dish, this salad serves 4 people. If served as part of larger spread, this should serve 6-8 people.
The pickled onions can be made 1-2 days ahead of time.
Use freshly grated cheese for the best texture and flavor.