Potluck Seven Layer Salad

Why You’ll Love This Recipe
Requires no cooking beyond eggpreparation
Visually impressive presentation in clear dish
Can be prepared 12-24 hours in advance
Portable for transportation to events
Customizable with ingredient substitutions
Ingredients
1 head iceberg lettuce, chopped
1 cup celery, diced
1 red onion, thinly sliced
1 (10 oz) package frozen peas, thawed
6 hard-boiled eggs, chopped
1½ cups mayonnaise
2 tablespoons granulated sugar
8 oz sharp cheddar cheese, shredded
12 oz bacon, cooked crisp and crumbled
¼ cup fresh parsley, chopped (garnish)
Step by Step Instructions
Use a 9×13-inch clear glass dish or trifle bowl.
Layer chopped lettuce evenly across bottom.
Add diced celery in uniform layer.
Distribute sliced red onions evenly over celery.
Spread thawed peas in single layer.
Arrange chopped hard-boiled eggs over peas.
Combine mayonnaise and sugar in bowl. Spread mixture evenly over eggs, sealing to edges.
Sprinkle shredded cheese over mayonnaise layer.
Top with crumbled bacon.
Cover tightly with plastic wrap.
Refrigerate for at least 4 hours, preferably overnight.
Garnish with fresh parsley before serving.
FAQ
Can I use different vegetables?
Bell peppers, cucumbers, or tomatoes can substitute for celery or onions.
Is there a mayonnaise substitute?
Plain Greek yogurt can replace mayonnaise using equal quantity.
Can I make this vegetarian?
Omit bacon and use vegetarian bacon bits or sunflower seeds.
You Must Know
Mayonnaise layer must completely seal salad to prevent oxidation
Thoroughly dry all vegetables to prevent watery separation
Bacon should be fully cooled before crumbling
Refrigeration time allows flavors to integrate
Storage Tips
Refrigerate covered for up to 3 days
Do not freeze as texture deteriorates significantly
Add delicate garnishes immediately before serving
Enjoy!