Seven Layer Salad

This seven layer salad is a summertime classic and one of my absolute favorites! I love making this for any summer gathering and it is always a hit.

In fact, this salad is so packed with flavor, that I have been known to take the basic ingredients (adjusting quantities as needed) and layer them in mason jars to meal prep a few days worth of this salad for my lunches. YUM!

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Seven Layer Salad

Servings: 8

Prep time: 20 minutes

Cook time: 20 minutes (for boiling eggs)

Down time: 3 hours

Storage: keep refrigerated

Tools needed: Sharp knife, cutting board, medium pot, 8 cup glass bowl or casserole dish

Ingredients:

• 2 cups lettuce, chopped
• 1 pint cherry or grape tomatoes, halved
• 1 cup mayonnaise (I prefer Hellman’s for this recipe)
• 1 tbsp sugar
• 1 cup frozen peas, thawed (tastes best with frozen instead of canned)
• 1 cup cheddar cheese, shredded
• 6 boiled eggs, sliced or cut into eighths
• 1 cup bacon bits

Instructions:

Chop the lettuce and tomatoes.

Add the eggs to a boiling pot of water, and boil for 10 minutes, then cover, remove from heat, and allow to set for 10 minutes. 

Rinse eggs in cold water, until slightly cooled, and then peel. Cut eggs into slices or eighths.

Add the lettuce in the first layer, then the tomatoes on top of the lettuce.

Mix the mayonnaise and sugar in a small bowl, and spread that over the tomatoes for the third layer.

Sprinkle the peas for the fourth layer.

Top the peas with the cheese for the fifth layer.

Arrange the eggs for the 6th layer, then top with bacon bits for the final layer.