Layered Salad
This easy, make-ahead 7 Layer Salad has layers of lettuce, peas, green onions, celery, green pepper, water chestnuts, bacon, cheese, sliced boiled eggs, and a creamy sour cream mayo dressing.
Servings 12 servings
Ingredients
- 1 head of iceberg lettuce cut into bite sized pieces
- 1 cup chopped celery
- 1 - 227 mL can sliced water chestnuts you can find these the Asian food aisle
- 1 bunch chopped green onion
- 1/2 cup chopped green pepper
- 1 - 10 oz package frozen peas leave uncooked
- 1 lb bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 5 hard boiled eggs more if you like
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tbsp white sugar
Instructions
- Use a 9 x 13 glass dish. (or a trifle dish...I recommend anything glass so you can see the salad!)
- Have your bacon cooked and crumbled.
- Peel and slice the cooked and cooled hard boiled eggs.
- Combine the mayonnaise, sour cream and sugar. I like to use a hand blender to mix it well. Set aside.
- Layer the ingredients: lettuce, celery, green pepper, frozen peas, water chestnuts, green onions.
- Add the sliced eggs and crumbled bacon.
- Sprinkle on the cheese.
- Seal the salad with the mayo mix, making sure to cover the salad completely to the edge of the dish.
- Cover and refrigerate for 24 hours before serving.