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Seven Layer Salad
Prep Time
45 mins
Total Time
45 mins

A classic salad with fresh bright flavors. Bacon, cheese and egg for protein, and a tangy dressing. This salad is always a favorite.

Course: Salad
Cuisine: American
Keyword: Salad
Author: Kami | NoBiggie.net
  • 1 pound bacon cooked and crumbled
  • 1 1/4 cups mayonnaise
  • 1 tablespoon white sugar
  • 2/3 cup parmesan cheese grated
  • 1 head iceberg lettuce chopped, rinsed and spun
  • 1 pint grape tomatoes cut in half
  • 2 cups frozen green peas thawed (optional)
  • 1 stalk celery diced
  • 1/2 green bell pepper diced
  • 6 large hardboiled eggs sliced
  • 2 cups cheddar cheese grated
  1. Cook the bacon in a skillet over medium high heat until it is all brown and crisp. Place the cooked bacon on a paper towel lined plate to absorb excess grease. When cool, crumble the bacon and set aside.

  2. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Cover and refrigerate the dressing until ready to add to the top of the salad.

  3. In a large 4 quart glass bowl (this is a great salad to serve in a trifle bowl), layer the chopped iceberg lettuce, celery, green bell pepper, peas, hard boiled eggs and  grated cheese.

  4. Add the dressing over the top of the salad, covering as much of the top as possible.

  5. Sprinkle the top with more grated parmesan cheese and the cooked bacon crumbles.

  6. Cover the top with plastic wrap and keep chilled in the fridge until you are ready to serve.