Instructions
Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, cider vinegar, honey, salt, and pepper until smooth. Set aside.
Layer the Salad: In a large clear bowl or trifle dish, assemble in this order:
First Layer: Iceberg lettuce (reserve about 2 cups for later)
Second Layer: Diced tomatoes
Third Layer: Thawed peas
Fourth Layer: Sliced red onions
Fifth Layer: Hard-boiled eggs (stand slices upright around the edges for a decorative look, using extra eggs and reserved lettuce to stabilize them)
Seal with Dressing: Spread the dressing evenly over the top, smoothing it to the edges to seal the salad.
Top & Chill: Sprinkle shredded cheddar cheese, crumbled bacon, and green onions on top. Cover with plastic wrap and refrigerate for 4 hours or overnight to let flavors meld.
Serve: Toss gently just before serving, or enjoy as layered bites!
This classic 7-layer salad is perfect for potlucks, BBQs, or meal prep—creamy, crunchy, and full of flavor! Enjoy!
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