American in origin, the seven layer salad’s ingredients have remained the same for decades. It was popular in the 1950s and is considered a classic Southern dish, where it was called “seven layer pea salad” and usually included hard boiled eggs. This salad can easily be adapted with other ingredients or by adding additional layers to make it an eight or nine layer salad. Using a glass serving bowl is part of the appeal of this colorful dish, which is commonly seen at potlucks and cookouts.
Recipe Servings: 4
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 package (16 oz) salad greens
- 2 stalks celery, thinly sliced
- ½ cup chopped red peppers
- 2 green onions, sliced
- 1 package (10 oz) frozen peas, thawed
- ¾ cup mayonnaise
- ¾ cup shredded sharp cheddar cheese
- 12 slices bacon, cooked and crumbled
Directions
- In a large glass bowl, place salad greens; then top with layers of celery, peppers, onion, and peas.
- Spread mayonnaise over peas, completely covering top of salad to edge of bowl.
- Sprinkle with cheese and bacon.
- Refrigerate at least 2 hours to blend flavors.
Notes
Optional: Toss before serving.
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