7 Layers Salad recipe

Ingredients

°1 head of chopped iceberg lettuce

°1 teaspoon of salt

°1/2 minced red onion

°8 boiled eggs

°15 ounces peas (frozen and thawed or canned)

°1 cup grated carrots

°1 chopped red pepper

°1 cup grated cheddar

°4 slices of crispy, chopped cooked bacon

°1 cup mayonnaise

°1/2 cup sour cream

°1 1/2 tablespoon apple cider vinegar

°1/2 tbsp hot sauce (I used Cholula)

°1/2 tablespoon of sugar

°1/4 tsp salt

°1/4 teaspoon pepper

*Instructions

Place half the lettuce in the bottom of a small bowl. Sprinkle with salt. Garnish the lettuce with the red onion. (The trick to this salad is to see it all, so make sure your layers go all the way to the sides of your bowl.)

Cut the eggs into slices, so that the white and yolk appear. (Keep the ends.) Place the egg slices on the side of the bowl, pressing down on the side a bit so it sticks. Chop all remaining eggs, slices and wedges. Sprinkle the salad all over.

Top eggs with peas, then carrots, then peppers.

Add the rest of the lettuce on top, being sure it spreads down the side of the bowl. Use your hands to lightly press down a bit.

Make dressing by whisking together mayonnaise, sour cream, vinegar, hot sauce, sugar, salt and pepper in a mixing bowl until smooth. Pour the dressing over the salad and spread it in an even layer.

Top dressing with cheese and then bacon, for garnish. (It’s optional but delicious!)

Cover the salad in plastic wrap and chill in the refrigerator for at least 6 hours and up to 24 hours.

Uncover and serve cold.

Enjoy !