Seven Layer Salad

How to Make Seven Layer Salad

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Fry the bacon in a large frying pan over medium heat for 8 to 10 minutes until crisp. Drain on kitchen paper, let it cool, then crumble it.

   Mark done Start 8 min timer

2. Whisk the mayonnaise, soured cream, sugar, vinegar, salt and pepper together in a bowl until smooth.

   Mark done

3. Spread half the lettuce over the base of a 3 litre clear glass bowl and press it down lightly.

   Mark done

4. Add the layers in this order: celery, red onion and the frozen peas, pressing each down gently, then the rest of the lettuce.

   Mark done

5. Spread the dressing evenly over the top, right to the edges of the bowl, so that it seals in the layers.

   Mark done

6. Scatter the cheddar over the dressing, then the crumbled bacon.

   Mark done

7. Cover and chill for at least 4 hours.

   Mark done

8. Dig a spoon straight down to the bottom of the bowl to take a portion with every layer in it.

   Mark done

Tips for Making Seven Layer Salad

• Spread the dressing right to the edge of the bowl. It forms a seal that keeps the vegetables crisp and stops the layers oxidising.
• Add the bacon just before serving if you can. Left on top overnight it softens, but bacon added at the last minute keeps its crunch.
• Dry the lettuce very well after washing. Wet leaves make the layers watery and thin the dressing.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Seven Layer Salad

• Barbecued chicken
• Baked ham
• Corn on the cob

Storing & Reheating Seven Layer Salad

Keeps covered in the fridge for up to 2 days, though the lettuce loses some of its crunch by the second day. It does not freeze.

Seven Layer Salad FAQ: Common Questions

Seven Layer Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.