Classic Seven-Layer Salad with Bacon, Peas and Cheddar (Make-Ahead Holiday Potluck Salad)

Why you’ll love it

• Made the night before: it gets better after a night in the fridge and frees your oven on the big day.
• A crowd favorite: crunchy, creamy, cheesy and smoky, with a beautiful layered look.
• No cooking skills needed: just boil eggs, crisp bacon and layer.

Quick facts

Ingredients

For the layers

• 12 oz (340 g) bacon (about 12 regular slices)
• 6 large eggs
• 1 large head iceberg lettuce, cored, chopped, washed and dried well (about 8 cups / 450 g)
• 1 cup (100 g) thinly sliced celery (about 2 ribs)
• 1 medium green or red bell pepper, diced (about 1 cup / 150 g)
• 1/2 medium red onion, finely diced (about 3/4 cup / 90 g)
• 1 bag (12 oz / 340 g) frozen sweet peas, thawed and patted dry (about 2 1/2 cups)
• 2 cups (8 oz / 225 g) shredded sharp cheddar cheese
• 2 green onions, thinly sliced, for garnish

For the creamy dressing

• 1 1/2 cups (340 g) mayonnaise
• 1/2 cup (120 g) sour cream
• 2 tbsp granulated sugar
• 1 tbsp (15 ml) apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp fine salt
• 1/4 tsp ground black pepper

Step-by-step method

1. Cook the bacon. Arrange the bacon in a single layer on a foil-lined rimmed baking sheet and bake at 400°F (200°C) for 15 to 20 minutes, until crisp. (Or cook it in a large skillet over medium heat, turning, 8 to 10 minutes.) Drain on paper towels, cool and crumble into small pieces.

2. Hard-boil the eggs. Place the eggs in a saucepan, cover with cold water by 1 inch (2.5 cm) and bring to a boil over high heat. Cover, remove from the heat and let stand 12 minutes. Transfer the eggs to a bowl of ice water for 5 minutes, then peel and chop them.

3. Make the dressing. In a medium bowl, whisk the mayonnaise, sour cream, sugar, vinegar, garlic powder, salt and pepper until smooth and the sugar dissolves.

4. Layer the lettuce and vegetables. Spread the lettuce evenly in the bottom of a 9×13-inch (23×33 cm) glass dish or a large trifle bowl. Scatter the celery and bell pepper over the lettuce, then the red onion.

5. Add the peas and eggs. Spread the thawed, dried peas in an even layer, then scatter the chopped eggs over the peas.

6. Seal with the dressing. Spoon the dressing over the eggs and spread it gently with a spatula all the way to the edges of the dish, so it covers and seals the layers underneath.

7. Top with cheese. Sprinkle the cheddar evenly over the dressing. Cover the dish tightly with plastic wrap or a lid and refrigerate at least 4 hours or overnight.

8. Finish and serve. Just before serving, sprinkle the crumbled bacon and green onions over the cheese. Serve cold, scooping straight down to the bottom so each portion gets every layer. Toss the salad only if you prefer, right before eating.

How to know it is done

The seven-layer salad is ready when it has chilled at least 4 hours: the dressing will look set and slightly firm, the cheese will have settled into it, and the layers will hold their shape when you scoop down to the bottom. A spoonful should reach all the way to the lettuce and come out with crisp, cold vegetables, not watery ones. The bacon should still be crunchy, which is why it goes on at the end.

Tips for the best result

• Dry the lettuce very well in a salad spinner; any water left on the leaves makes the salad watery.
• Thaw the peas and pat them dry with paper towels before layering.
• Spread the dressing all the way to the edges to seal out air and keep the vegetables crisp.
• Add the bacon just before serving so it stays crispy.
• Use a clear glass dish or trifle bowl to show off the colorful layers.

Variations and substitutions

• Mixed greens: use half iceberg and half chopped romaine for more color and flavor.
• Ranch dressing: whisk 1 tbsp dry ranch seasoning into the dressing and reduce the salt to 1/4 tsp.
• Vegetarian: skip the bacon and top the salad with toasted sunflower seeds or crispy fried onions.
• Lighter: replace half of the mayonnaise with plain Greek yogurt.
• Extra crunch: add a layer of 1 cup (130 g) diced cucumber or sliced water chestnuts with the celery.
• Different cheese: try Colby Jack, Swiss or a mix of cheddar and Parmesan.

Make ahead

This salad is designed to be made ahead. Assemble it through the cheese layer up to 24 hours before serving, cover it tightly and keep it in the refrigerator. Cook and crumble the bacon up to 3 days ahead and refrigerate it in a covered container; re-crisp it in a dry skillet or in a 350°F (175°C) oven for 5 minutes, then sprinkle it over the salad just before serving.

Storage and reheating

Store leftovers covered in the refrigerator for up to 2 days; the lettuce softens a little more each day, especially once the salad has been tossed. This salad is served cold and does not need reheating. Do not freeze it, because the lettuce, eggs and dressing do not freeze well. Keep it refrigerated and do not leave it out at room temperature for more than 2 hours.