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Seven Layer Salad
  • 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
  1. 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.
  2. Shred 2 cups of cheddar cheese. Other mild flavored cheeses may be used if you prefer.
  3. 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.
  4. Grab your trifle bowl and layer the ingredients in as you prepare them.
  5. 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.