This classic seven-layer salad is a colorful and delicious side dish, perfect for potlucks, picnics, or a light summer dinner.
Ingredients
- 1 pound bacon, cooked and crumbled
- 1 head iceberg lettuce, chopped
- 1 red onion, thinly sliced
- 1 (10 ounce) package frozen peas, thawed and drained
- 1 cup shredded cheddar cheese
- 1 (10 ounce) package cherry tomatoes, halved
- 1/2 cup chopped fresh chives (optional)
- Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the dressing: In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper. Set aside.
- Assemble the salad: In a large trifle dish or clear glass serving bowl, layer the ingredients in the following order:
- Chopped lettuce
- Sliced red onion
- Cooked and crumbled bacon
- Thawed and drained peas
- Shredded cheddar cheese
- Halved cherry tomatoes
- Chopped fresh chives (optional)
- Pour the dressing evenly over the top layer of chives.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the lettuce to soften slightly.
Tips:
- For a vegetarian option, omit the bacon. You can add chopped cooked chicken or turkey for a protein addition.
- If you don’t have chives, you can substitute with chopped green onions.
- Feel free to adjust the amount of dressing to your preference.
- The salad can be assembled up to a day in advance, but wait to add the dressing until just before serving.
