This 7-layer salad is a traditional potluck and entertaining favourite, and it’s even better now that it’s got all the great layers! Your guests will be fighting over the last of this make-ahead layered salad side, which includes lettuce, peas, tomatoes, cucumber, chopped eggs, bacon, cheese, and a lovely creamy dressing!
Ingredients
Dressing Ingredients:
2/3 cup parmesan cheese, grated
a third of a cup of mayonnaise
1 garlic clove, pressed
a quarter teaspoon of salt
Salad Ingredients:
1 iceberg lettuce head, washed, drained, and shredded
1 cup chopped red onion
12 cup diced tomatoes
12 ounces frozen peas, thawed
12 oz. English cucumber (about 1 cup)
6 cubed whole hard-boiled eggs
1 cup shredded cheddar cheese
1 pound cooked and crumbled bacon
Instructions
In a small mixing bowl, combine parmesan cheese, mayonnaise, garlic, and salt until smooth and creamy. Set aside and build the salad right away, or chill the dressing in the refrigerator.
Layer each item in this order in a dish with tall sides:
Layer 1 (at the bottom): lettuce
Red onion (layer 2)
Tomatoes (layer 3)
Peas (layer 4)
Cucumbers (layer 5)
Hard-boiled eggs (layer 6)
Dressing, cheddar cheese, and bacon make up Layer 7 (the top layer).
Notes
You may not use the complete amount of each ingredient in this recipe, depending on the size of your bowl. Make any necessary adjustments to the amounts!
Serve with a deep spoon so that you receive something from each layer! This will also ensure that the layer definition is preserved for as long as feasible.
Use plant-based bacon bits or slices to make it vegetarian.
If you want to make it vegan, leave out the bacon, skip the eggs, add vegan cheddar cheese and vegan dressing (or plant-based mayo and parmesan).
Tips for frying bacon: Cooking bacon in an air fryer is hands-free and straightforward.
Use my simple method on the stove or in the air fryer to hard boil eggs.
