Seven Layered Salad

My mother-in-law, who makes a killer salad, first introduced me to this dish! I’m usually not a big fan of a salad that has a billion things mixed in, especially a lot of wet ingredients; but to my surprise, it was one of the best salads I’ve ever had. So, I naturally wanted to share with all of you.

Bon appetite! 

Seven Layered Salad
Serves 6
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
  1. 6 cups chopped romaine lettuce
  2. 4 cups seeded chopped tomatoes
  3. 4 cups seeded chopped cucumbers
  4. 1 (16-ounce) package frozen baby peas, thawed
  5. 1/2 cup sliced green onion
  6. 2 cups sour cream
  7. 1 cup mayonnaise
  8. 1/4 cup fresh lemon juice
  9. 2 teaspoons salt
  10. 1 1/2 cups shredded sharp Cheddar cheese
  11. 8 slices bacon, cooked crisp and crumbled
  1. 1. In a 13 x 9 x 2.5 inch pan, layer lettuce, tomatoes, and cucumbers..
  2. 2. In a medium bowl, combine peas and green onion, and layer on top of cucumber.
  3. 3. In a medium bowl, combine sour cream, mayonnaise, lemon juice, and salt, stirring until smooth. Spread evenly over peas and green onion layer, sealing edges. Top with cheese and bacon.
  4. 4. Cover tightly with plastic wrap, and refrigerate for at least 8 hours up to 24 hours.
  5. 5. Let stand at room temperature for 15 minutes before serving.
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