Seven Layer Salad
Layered salads made ahead in one big bowl — Cheddar Bacon Ranch Pea Salad, Retro Pea Salad, Classic 7 Layer Salad — for potlucks and busy weeknight dinners.
★ side
sideCheddar Bacon Ranch Pea Salad
This is an EPIC salad side dish with peas, corn, bacon & cheddar cheese in a luscious homemade ranch dressing. Pea salad is retro and kind of unappealing to newer generations, but THIS pea salad is sure to be a hit.
Colleen WelcherIngredients
- 3 cups thawed Frozen sweet peas
- 1 (15 oz) can, drained Canned corn
- 1 cup Mayonnaise
- 1 cup Sour cream
- 1 packet Dry ranch seasonin
- 1 cup Shredded sharp cheddar cheese
- 1/2 cup Milk
- 4-6 strips Cooked and crumbled bacon
Instructions
- 1In a large bowl, combine the peas and corn. Set aside.
- 2In a medium bowl, stir together the mayo, sour cream, ranch seasoning and milk. Stir until mixture is well combined, tasting and adding more ranch seasoning if needed.
- 3Stir ranch dressing in with peas and corn. Add in cheese and 3/4 of the bacon. Refrigerate until ready to serve.
- 4Top with remaining crumbled bacon and serve.
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Open in Pepper →The Big Bowl Salad Everybody Remembers
A layered salad does the work the night before. You build it in a clear bowl, seal the top with dressing, and it sits in the fridge getting better while you handle everything else.
Cooks on Pepper reach for these when there's a church supper, a family cookout, or a Tuesday when dinner needs something cold and crunchy next to whatever came off the grill.
Every recipe here is built on that same idea: Cheddar Bacon Ranch Pea Salad with corn and mayo, Sweet Pea Salad with hard-boiled eggs and crisp bacon, Retro Pea Salad with red onion, and the layered versions with iceberg, celery, cucumber, and green peppers.
Quick Tips
- 1
Seal the top with dressing
Spread the mayo layer all the way to the edge of the bowl so it locks out air. The lettuce underneath stays crisp for a full 24 hours.
- 2
Thaw peas, don't cook them
Rinse frozen sweet peas under cool water for 2 minutes and pat dry. Cooked peas turn mushy and gray in the bowl.
- 3
Cook bacon extra crisp
Bake it at 400°F for 15 to 18 minutes until it snaps, then crumble it on right before serving so it doesn't go soft.
- 4
Dry the lettuce well
Spin or towel-dry shredded iceberg until there's no water left. Wet greens thin the dressing and pool at the bottom.
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