Classic Seven-Layer Salad
Servings: 10–12
​
​Salad Layers
​Iceberg or Romaine lettuce: 1 large head, washed, dried thoroughly, and finely chopped
​Hard-boiled eggs: 6 large, sliced or quartered
​Cooked chicken or turkey breast: 2 cups, diced (optional; cooked ham or diced celery are common alternatives)
​Frozen sweet peas: 1 bag (10–12 oz), thawed and dried thoroughly with paper towels
​Red onion: 1 small, finely diced
​Sharp cheddar cheese: 2 cups, freshly shredded
​Bacon: 10–12 slices, cooked until crispy and crumbled
​Green onions: 3–4 stalks, thinly sliced (for garnish)

​Creamy Dressing
​Mayonnaise: 1 cup
​Sour cream: 1/2 cup (or Greek yogurt)
​Granulated sugar: 1 to 2 tablespoons (adjust to taste)
​Apple cider vinegar (or lemon juice): 1 tablespoon
​Garlic powder: 1/2 teaspoon
​Salt and freshly cracked black pepper: to taste
​

​Prepare the dressing:
In a medium bowl, whisk together mayonnaise, sour cream, sugar, vinegar, garlic powder, salt, and black pepper until completely smooth. Set aside.

Add roughly half to two-thirds of the chopped lettuce to the bottom of a large, flat-bottomed glass trifle bowl or straight-sided glass bowl.

​Add a layer of diced chicken (or diced celery/ham).

​Spread half of the shredded cheddar cheese evenly over the meat.

​Spread the thawed, dried green peas in an even layer.

​Press sliced hard-boiled eggs firmly against the interior glass wall so the cut surfaces show prominently from the outside, filling the center with remaining egg pieces.

​Scatter the finely diced red onion over the center.

​Add the remaining chopped lettuce and green onions over the top.

Spread the dressing evenly across the entire top surface, taking it all the way to the edges of the bowl to completely seal the salad beneath. (This airtight seal keeps the greens crisp underneath).

Evenly sprinkle the remaining shredded cheddar cheese and crumbled crispy bacon over the dressing.

Cover tightly with plastic wrap and refrigerate for at least 4 hours (up to 24 hours). Serve cold by scooping straight down to the bottom with a large serving spoon to capture every layer.