I have always been a fan of 7 Layer Salads so when my friend Lora gave me her recipe, I couldn’t wait to make it at home. Most of the time this Southern salad is presented in a large glass trifle bowl so you can see the colorful {and tasty} layers. I didn’t have a trifle bowl but mistakenly thought a punch bowl would work. I tried….and failed. Future reference: punch bowls are waaaay too big {unless you want a salad for a big ol’
group}! So I compromised like I often do in the kitchen and used a mason jar. I have pretty glass mason jars in numerous sizes and I just love the idea of making personal salads in a jar! You can simply put the dressing in the bottom or top of the salad, seal with a lid, shake, and when you take the lid off you can eat right out of the jar. So cute for outside parties and picnics, right? Or you can always do as my husband did and pour right into a bowl {guess he wasn’t impressed with my pretty layers!}.
Hope you enjoy this 7 layers of deliciousness in a cute little jar!
Ingredients:
Makes 6-8 mason jar salads (or one large 7 layer salad)
– 5 cups lettuce, washed and chopped (I use romaine or butter lettuce)
– 8 slices thick cut bacon
– 1 yellow (or red) onion, diced
– 1 red bell pepper, diced
– 2 cups frozen peas, partially thawed
– 8 eggs, hard boiled and peeled
– 1/2 cup mayo (I like Duke’s)
– 1/2 cup sour cream
– 1 tbsp sugar
– 1/2 tsp black pepper
– -mason jars (16-21oz work best for entree size) or bowls for serving
Directions:
- For dressing: in a small bowl mix together mayo, sour cream, sugar, and pepper. Chill until ready to serve.
- Meanwhile cook bacon in a skillet until crisp. Remove to a paper towel lined plate to cool then dice into bite size pieces.
- Dice eggs into bite size pieces with a knife or egg slicer.
- To plate: I like to serve mine in large mason jars (21oz) for presentation as an entree. But can also be arranged in bowls or a large trifle dish. Add a couple spoonfuls of dressing in the bottom of the jar, top with chopped lettuce, onions, red bell pepper, peas, egg, and bacon. You can screw a lid on top of jar, shake, and then eat out of the jar or pour into a bowl and enjoy!
This is easily one of my favorite creamy Southern dressings! Perfect for potato salads, slaws, and 7 layer salads! Simply mix together equal parts mayo and sour cream (I did a 1/4 cup of each). I added a tsp of sugar and some black pepper (about 1/4 tsp). Mix and chill until ready to serve.
Fresh green salad adds a beautiful color, nice crunch, and of course it’s good for ya!
I use romaine or butter lettuce.
Time to add your other colorful additions. Frozen peas are a must! I also like to add vibrant diced red pepper and onions (I mixed red and yellow onion).
Hard boiled eggs are delish in this salad.
If making in a trifle bowl simply slice but if making in a mason jar I dice the eggs.
Here is my first version: in a punch bowl {I am adding a trifle bowl to my Christmas wish list!}.
Pretty but it didn’t even fill my massive punch bowl halfway!
Here’s my compromise: byebye trifle bowl hello mason jars! I added the dressing to the bottom then layered lettuce, onion, red pepper, peas, egg, and finally bacon.
*If you want to still make in a trifle bowl I think the dressing on top works best.
7 layers of deliciousness in a cute little jar!
I hope you like this tasty twist on a Southern favorite!
Comment below and let me know what you think!
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This is awesome! How well does the dressing mix in the salad when you shake it in the jar?
If the salad isn't filled to the top it shakes and mixes pretty well. If not then you can just drizzle it on the top and mix it in as you eat it!