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7 Layer Salad

 7 Layer Salad



FOR THE DRESSING

  • 1 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons white vinegar (white wine, apple cider, or rice wine vinegar will work as well)
  • 1/2 teaspoon Kosher salt
  • 1/3 cup grated Parmesan cheese
FOR THE SALAD
  • 12 slices thick-cut bacon, diced
  • 4 cups (about 1 head) Iceberg lettuce, chopped (make sure the lettuce is dry)
  • 2 cups grape tomatoes, halved lengthwise and seeded
  • 6 large hard-boiled eggs, roughly chopped
  • 1 (16-ounce) bag frozen peas, thawed in a colander
  • 1 1/2 cup freshly grated Cheddar cheese


  1. Add all of the dressing ingredients to a medium-sized mixing bowl and whisk to combine. Set aside until ready to use.

  2. Add the bacon to a large sauté pan over medium-high heat and cook for 10-12 minutes, stirring occasionally. Set aside on a paper towel-lined plate.

  3. Have ready a 3-quart trifle dish, bowl, or a 9x13" casserole dish. Add the ingredients in a layer in this specific order: Lettuce, tomatoes, hard-boiled eggs, and then the peas. Pour the dressing over the peas and spread it evenly across the top. Sprinkle the Cheddar cheese over the dressing, and top with the bacon.

  4. Cover with plastic wrap and refrigerate until chilled.

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