Easy 7 Layer Salad Recipe

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The Easy 7 Layer Salad is a classic dish that epitomizes the essence of layered salads—both visually appealing and deliciously satisfying. This salad combines a variety of fresh ingredients and textures, making it a popular choice for potlucks, barbecues, family gatherings, and casual dinners alike. The beauty of this recipe lies in its simplicity and the versatility of its ingredients, allowing you to customize it to your personal taste or dietary preferences.

Presentation and Serving

One of the standout features of the Easy 7 Layer Salad is its presentation. The salad can be prepared in a large glass bowl or trifle dish to showcase the vibrant layers. This makes it an impressive centerpiece for any gathering. Alternatively, individual servings can be made in mason jars or small cups for a more personal touch.

 

When served, the salad is typically chilled, allowing the flavors to meld together. Diners can scoop down into the layers to combine the delightful mix of textures and tastes with each serving. This beautiful layering can ignite excitement and anticipation as guests uncover the different flavors hidden within.

 

In essence, the Easy 7 Layer Salad is not just a dish; it’s a versatile recipe that combines flavors, textures, and colors to create a refreshing and satisfying meal. Whether served at a casual get-together or at a fancy dinner, it is bound to please a crowd and offers endless possibilities for creativity in the kitchen.

 

INGREDIENTS:
DRESSING:
  • 1 1/4 cups mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 teaspoons cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
SALAD:
  • 1 head iceberg lettuce chopped
  • 2 cups diced tomatoes
  • 1 1/2 cups frozen peas thawed
  • 1/3 cup thin sliced red onions
  • 6 hard-boiled eggs peeled and sliced
  • 2 cups shredded sharp cheddar
  • 6 slices crisp cooked bacon
  • 2 green onions thinly sliced

 

INSTRUCTIONS:
Whisk together the mayonnaise, sour cream, cider vinegar, honey, salt and pepper.
In a large clear bowl or trifle dish layer the iceberg lettuce (reserving about 2 cups), tomatoes, peas and onions. Using the sliced eggs position them on their sides.
Use any extra eggs and the reserved lettuce to sturdy them. Spread the dressing over the top and smooth to seal. Cover with plastic wrap and refrigerate 4 hours to overnight.
Right before serving top with shredded cheese, bacon and green onions.

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