There are so many different ingredients you can enjoy in this seven layer salad. My version includes layers of crisp vegetables, shredded cheddar cheese and crumbled bacon. I do take a short cut by using bottled ranch dressing. Hey. No body’s perfect.
I loved all the different variations you can do for this seven layer salad, even The Pioneer Woman has her own spin on this salad. Only she’s smart and calls it a layered salad so you’re not limited to only seven layers. *wink* I’ve seen other people use:
- Black olives
- Green onions
- Cooked chicken breasts
- Boiled eggs
- Other lettuce types beside ice burg lettuce
I posted a sneak peak of this salad on my Instagram account last week featuring my lovely tomato rose I learned how to make years ago. You certainly don’t need to be an expert to make your own tomato roses, just a sharp knife (please be careful!!) and a basket of tomatoes to practice on. This quick video will show you the technique.
My seven layer salad is perfect for a potluck dinner and the presentation is absolutely stunning served in a trifle bowl. Some people prefer to serve it in an 11×17 casserole dish as it makes it easier to get to all the yummy layers of goodness.
I had the ladies over for a Crafty Social the other day. My friends and family commented about how I always make so much food when I have guests over. They’re not really complaining but I guess they question my logic. Let me explain my logic: when they walk out the door, who gets to nibble on all the delicious leftovers ?!? Yup. ME! And my family. I have instant meals. Lunch. Dinner. Morning Snack. Afternoon snack. Before bed snack. This salad was paired with soup and a sandwich for lunch. Dinner included this salad with BBQ’d chicken.
My family enjoyed this salad so much I made more for Sunday’s dinner and the leftovers went into lunch pails. Do you have any meals you like to make in advance so you can use them in lunches?
- 1 head ice burg lettuce, chopped (approx. 8 cups)
- 1 pint cherry tomatoes, cut in half
- ½ English cucumber, quartered, then cut into bite size pieces
- ½ pepper (red, yellow, orange), cut into bite size pieces
- 1 ½ cups frozen peas, defrosted in warm tap water
- ½ lb bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 medium tomato, beef steak or round tomato (optional)
- Additional ingredients can be added.
- 1 cup premade Ranch dressing (like Hidden Valley)
- Needed: trifle bowl
- Cook your bacon by your preferred method. Drain any grease from the bacon and allow to cool. Crumble or chop the bacon into tiny bits. Set aside.
- Shred 2 cups of cheddar cheese. Other mild flavored cheeses may be used if you prefer.
- Place the frozen peas in a bowl and cover with hot tap water. Let sit for 10 minutes. Drain and replace the water with additional hot tap water if necessary until the peas are completely defrosted. Drain the water and set aside.
- Grab your trifle bowl and layer the ingredients in as you prepare them.
- Here is the order I put my ingredients in the bowl: lettuce, cherry tomatoes, cucumber, pepper, peas, bacon and the cheese. Some people like to pour the salad dressing over the peas before topping with bacon and cheese. If you’re going to a potluck, this is a great option. But once the dressing is added, the salad will only last 24 hours. I like to serve the dressing on the side so if I have leftovers, I can enjoy them another day.