Original 7 Layer Salad
This old fashioned salad has had lots of variations over the years. Here's the original version, complete with a creamy mayonnaise dressing.
Ingredients
- 4 eggs
- 1 small head iceberg lettuce, chopped into small pieces
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 (8 oz) can water chestnuts, drained
- 1 (16 oz) package frozen green peas, defrosted
- 1½ cups mayonnaise
- 2 teaspoons sugar
- 1 teaspoon seasoned salt
- ¼ teaspoon garlic powder
- ½ lb bacon, cooked and crumbled
Instructions
- Place the eggs in a saucepan and cover with water. Place on the stovetop and bring to a boil.
- Cover the saucepan, remove from the heat, and let sit (covered) for 12 minutes.
- While the eggs are cooking, place several cups of ice into a medium sized bowl.
- Add the eggs once they are done cooking, fill with water, and let the eggs cool. Peel and chop the eggs.
- In a medium bowl, whisk together the mayonnaise, sugar, seasoned salt, and garlic powder.
- In a trifle dish or 9x13 inch dish, layer the lettuce, red onion, tomatoes, water chestnuts, and peas.
- Top with the mayonnaise mixture, then the hard boiled eggs and bacon. Serve.
Video
Notes
Make it ahead: assemble the salad through the step of adding the dressing. Cover and refrigerate for up to 24 hours. Right before serving, add the chopped eggs and bacon.
Substitute any of these veggies for the ones list above: romaine lettuce, celery, broccoli florets, cauliflower florets, chopped cucumbers, or shredded carrots. You can also add shredded cheddar to the top!
Leftovers: the salad will keep for at least 48 hours in the refrigerator. Keep it tightly covered with plastic wrap. The peas prevent the other ingredients from becoming soggy from the dressing.
Nutrition
Calories: 336kcalCarbohydrates: 22gProtein: 11gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 107mgSodium: 870mgPotassium: 409mgFiber: 5gSugar: 9gVitamin A: 887IUVitamin C: 30mgCalcium: 45mgIron: 2mg
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