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Make-Ahead Seven-Layer Salad
A staple of potlucks and family gatherings, this classic layered salad looks just as good as it tastes. You'll build distinct tiers of crisp greens, crunchy celery, sharp radishes, and savory bacon in a glass bowl to show off the beautiful colors. A thick coating of mayonnaise seals the ingredients, letting them chill and meld in the fridge without losing their signature crunch. Finished with a generous sprinkle of cheese, it's a reliable make-ahead side dish that frees you up to focus on the main course.
Ingredients
- 6 cups bite-size pieces mixed salad greens
- 2 medium stalks celery, thinly sliced (1 cup)
- 1 cup thinly sliced radishes
- 8 medium green onions, sliced ( ½ cup)
- 12 slices bacon, crisply cooked, crumbled ( ¾ cup)
- 1 cup frozen sweet peas, cooked, drained
- 1 ½ cups mayonnaise or salad dressing (for homemade mayonnaise, see page 483 )
- ½ cup grated Parmesan cheese or shredded Cheddar cheese (2 oz)
Instructions
- 1Arrange the salad greens, celery, radishes, onions, bacon, and peas in even layers inside a large glass bowl.
- 2Spread the mayonnaise evenly over the peas. Make sure to completely cover the surface and reach the edges of the bowl to seal the layers below, preventing the greens from wilting.
- 3Sprinkle the cheese evenly over the top.
- 4Cover the bowl and refrigerate for at least 2 hours, or up to 12 hours, to let the flavors develop. Toss the salad right before serving.
Notes
- Make ahead: You can assemble this salad up to 12 hours in advance, making it a highly reliable option for parties and holidays.
- Swap: Substitute shredded cheddar for the parmesan if you prefer a milder cheese flavor.
- Prep: Make sure your cooked bacon and peas are completely cooled before adding them to the bowl so they don't wilt the fresh greens.