Introduction
Seven layer salad is a fresh and colorful dish combining layers of crunchy vegetables, eggs, cheese, and bacon for a complete and satisfying meal. This easy-to-assemble recipe offers an explosion of flavors and textures, perfect for a light lunch, summer buffet, or family gathering. The salad balances freshness, creaminess, and crunch, adding a festive and well-rounded touch to your table.
Why You’ll Love This Recipe
This salad comes together quickly using simple, few ingredients. It is ideal for entertaining or preparing ahead thanks to its good refrigerated storage. Adaptable, it works as an appetizer, light main dish, or side. The stacked layers provide a harmonious blend of tastes and textures. The creamy honey vinegar dressing adds a perfect balance.
Recipe Origins
Popular in Midwestern American cuisine, the seven layer salad is a modern take on layered salads from the 1950s. It highlights the aesthetic layering of varied ingredients, reflecting the warmth and simplicity of family meals in the U.S. Each layer adds nutrition or flavor, creating a complete and visually appealing dish.
Nutrition Information
Calories: 450 kcal
Fat: 35 g
Carbohydrates: 15 g
Protein: 20 g
Sodium: 700 mg
Quick Facts
Preparation Time: 20 min
Refrigeration Time: 4 hours
Total Time: 4 hours 20 min
Servings: 8
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Keep salad covered in the fridge up to 3 days. Do not freeze as texture will suffer. Always serve cold to maintain crunch and freshness.
Serving Suggestions
Serve with fresh bread or crackers for a light meal. Pairs well with barbecues, sandwiches, or grilled dishes. Try a chilled rosé wine or light beer to complement flavors.
Common Mistakes
Not draining peas or cucumbers well causes sogginess. Rushing layering prevents dressing absorption. Leaving bowl uncovered in fridge leads to drying out. Using an opaque bowl spoils the visual appeal.
Recipe Variations
Add sunflower or pumpkin seeds for extra crunch. Swap bacon for smoked bacon bits or prosciutto. Use Greek yogurt instead of mayonnaise for lighter dressing. Incorporate sweet corn or red peppers for color.
Frequently Asked Questions
- Can I prepare this salad in advance?
Yes, it tastes better after several hours chilling. - Can I substitute cheddar cheese?
Gouda or Gruyère shredded work well too. - How to prevent avocado from browning?
Add avocado last and lightly coat with lemon juice. - Can I serve individual portions?
Yes, use clear glasses for a pretty layered effect. - Are pecans necessary?
They are optional but add nice crunch. - What fresh herbs suit this salad best?
Chives are ideal, parsley or dill also work well.
Conclusion
Seven layer salad is a fresh, flavorful, and visually stunning recipe sure to delight your guests. Easy to make and versatile, it suits everyday meals and special occasions alike. Follow this guide to achieve perfectly balanced textures and tastes, best served chilled. Feel free to customize ingredients to your liking. Enjoy!
Ingredients
- 1 head iceberg lettuce, chopped
- 250 g cherry tomatoes, halved
- 250 g cucumber, sliced
- 250 g frozen peas, thawed
- 6 hard-boiled eggs, chopped
- 200 g shredded cheddar cheese
- 8 slices cooked bacon, crumbled
- 1 avocado, sliced
- 50 g toasted pecans, chopped (optional)
- 15 g fresh chives, chopped
- For the dressing
- 250 ml mayonnaise
- 125 ml sour cream
- 30 ml apple cider vinegar
- 15 ml honey
- 5 ml Dijon mustard
- Salt
- Black pepper
Instructions
1- Prepare all vegetables: chop iceberg lettuce, halve cherry tomatoes, slice cucumbers, chop hard-boiled eggs, slice avocado, and toast pecans if using.
2- In a large clear bowl, layer ingredients in this order: iceberg lettuce, cherry tomatoes, cucumbers, thawed peas, hard-boiled eggs, shredded cheddar, crumbled bacon.
3- Add avocado slices over the bacon, then sprinkle chopped pecans and fresh chives.
4- In a small bowl, mix mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. Adjust seasoning.
5- Spread dressing evenly over the top layer, covering edges to seal the salad.
6- Cover bowl and refrigerate at least 4 hours or overnight to allow flavors to meld.
7- Serve chilled, gently scooping through layers for a balanced presentation.
