Midwestern Seven-Layer Pea Salad

A clear glass bowl shows crisp lettuce, celery, onion, peas, eggs, and cheddar beneath a lightly sweet cider dressing, with bacon added at serving.

215 min

12 side servings

A clear glass bowl displays colorful pea salad layers beneath creamy dressing and crisp bacon.

Ingredients

1 large head iceberg lettuce, cored and chopped

1 1/2 cups celery, thinly sliced

1/2 medium red onion, thinly sliced

16 oz frozen peas, thawed and thoroughly dried

6 large eggs

2 cups sharp cheddar cheese, shredded

8 oz bacon, cooked crisp and crumbled

1 1/4 cups mayonnaise

1/2 cup sour cream

1 tbsp granulated sugar

1 tbsp apple cider vinegar

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Equipment

Clear trifle bowl or deep glass dish · Saucepan · Skillet · Fine-mesh strainer · Clean kitchen towels · Salad spinner · Flexible spatula · Long-handled serving spoon

Keep the bands crisp

Blot thawed peas and lettuce completely dry; extra water can slip down the bowl and soften the bottom layer.

Hold bacon separately

Chill the cooked bacon in a sealed container and scatter it over the dressing at serving time for the best crunch.

Cook and mix

01. Cover the eggs with cold water, bring to a boil, then cover off heat for 10 minutes. Cool in an ice bath before peeling and chopping.

02. Cook bacon over medium heat until crisp, about 10 minutes. Drain, cool completely, and keep it refrigerated apart from the salad.

03. Whisk mayonnaise, sour cream, sugar, cider vinegar, salt, and pepper until smooth.

Dry and layer

04. Rinse and thoroughly dry the lettuce, chop it, and spread it loosely in the clear bowl.

05. Rinse frozen peas under cool water just until thawed; drain, then blot them dry on a clean towel.

06. Add celery, red onion, peas, chopped eggs, and cheddar in distinct bands over the lettuce.

Dress and serve

07. Dollop dressing across the cheddar and glide it outward with a flexible spatula; do not press through the layers.

08. Cover without touching the dressing and refrigerate for at least 3 hours.

09. Scatter the crisp bacon over the top just before serving, then scoop down through the salad to include every band.