Seven Layer Salad

salad ingredients layered in rows on a platter.

5 from 1 vote

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

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Servings: - 8

Calories: 734kcal

Author: Abbey McDermott

Equipment

glass jars

Ingredients

Pickled red onions

½ med-large red onion sliced thin
½ cup red wine vinegar
½ cup water
2 tablespoons granulated sugar
1 teaspoon Kosher salt

Salad

½ head iceberg lettuce washed, drained, and chopped
16 ounces water chestnuts sliced
1 cup frozen peas thawed and drained
pickled red onions from recipe above, drained
5 hard-boiled eggs quartered
6-7 slices thick-cut bacon cooked and chopped
6 ounces cheddar cheese shredded
1 cup blue 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.

Nutrition