Make-Ahead Seven-Layer Salad
You build this salad in a 9x13 pan, then cover it and let it sit overnight. I make this salad on a Sunday night and then we serve it with dinner the next few days.
Equipment
- 9x13 pan
Ingredients
- 12 oz bacon cook nice and crispy, then crumbled
- 1 head iceberg lettuce rinsed, drained, and chopped
- 1 cucumber seeded, quartered, and sliced
- 12 oz raw cauliflower chopped
- 3 lg eggs hard cooked and chopped
- 10 oz package frozen green peas
- 8 oz shredded cheddar cheese
Dressing:
- 1 ½ cups mayonnaise homemade or favorite brand
- 3 Tbsp white sugar
- ¾ cup grated Parmesan cheese
Instructions
- Cook bacon in a skillet until fat is rendered and the bacon is browned and crispy. Place on a paper towel to drain and set aside for later.
- Make the dressing by mixing all ingredients together in a mixing bowl. Set aside until ready to use.
- In a 9x13 pan place your cleaned and chopped lettuce on the bottom. Layer the rest of the ingredients on top in this order: cucumber, cauliflower, eggs, and peas.
- On top of the peas smear the dressing. It will be very thick like a frosting almost.
- Sprinkle shredded cheddar cheese evenly over the top. Then add your crispy crumbled bacon.
- Cover and place in refrigerator until ready to use. Best to use within 3-4 days.
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Make-Ahead Seven-Layer Salad
You build this salad in a 9×13 pan, then cover it and let it sit overnight. I make this salad on a Sunday night and then we serve it with dinner the next few days.
Servings: 8
Equipment
- 9×13 pan
Ingredients
- 12 oz bacon cook nice and crispy, then crumbled
- 1 head iceberg lettuce rinsed, drained, and chopped
- 1 cucumber seeded, quartered, and sliced
- 12 oz raw cauliflower chopped
- 3 lg eggs hard cooked and chopped
- 10 oz package frozen green peas
- 8 oz shredded cheddar cheese
Dressing:
- 1 ½ cups mayonnaise homemade or favorite brand
- 3 Tbsp white sugar
- ¾ cup grated Parmesan cheese
Instructions
- Cook bacon in a skillet until fat is rendered and the bacon is browned and crispy. Place on a paper towel to drain and set aside for later.
- Make the dressing by mixing all ingredients together in a mixing bowl. Set aside until ready to use.
- In a 9×13 pan place your cleaned and chopped lettuce on the bottom. Layer the rest of the ingredients on top in this order: cucumber, cauliflower, eggs, and peas.
- On top of the peas smear the dressing. It will be very thick like a frosting almost.
- Sprinkle shredded cheddar cheese evenly over the top. Then add your crispy crumbled bacon.
- Cover and place in refrigerator until ready to use. Best to use within 3-4 days.
