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Seven-Layer Salad
Melissa Hart

Seven-Layer Salad

Seven-layer salad is a refrigerator strategy disguised as a potluck showpiece. The thick dressing seals crisp vegetables underneath, but only if everything goes in cold and dry. It is rich, dated and still strangely effective for feeding a crowd.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 large head iceberg lettuce chopped
  • 1 cup diced celery
  • 1 cup frozen peas thawed and patted dry
  • 1 cup thinly sliced red onion
  • 6 large hard-boiled eggs chopped
  • 1 1/2 cups mayonnaise
  • 1 tbsp granulated sugar
  • 1 cup shredded sharp cheddar cheese
  • 8 slices bacon cooked crisp and crumbled

Method
 

  1. Spread the chopped lettuce in an even layer across the bottom of a 3-quart glass bowl.
  2. Layer the celery, peas, red onion and chopped eggs in that order without stirring.
  3. Mix the mayonnaise and sugar and spread it edge to edge over the eggs to seal the vegetables underneath.
  4. Cover and refrigerate for at least 4 hours and up to 12 hours.
  5. Scatter the cheddar and bacon over the top immediately before serving and scoop straight down to capture every layer.