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Seven Layer Salad

Lettuce, green pepper, celery, onion, water chestnuts & peas — Hidden Valley Ranch dressing, cheddar & bacon

Section
Salads
Prep
20 min
Chill
Overnight

Ingredients

  • 1 head iceberg lettuce, chopped
  • ½ cup green pepper, chopped
  • 2 stalks celery, chopped
  • 1 small onion, thinly sliced
  • 1 can sliced water chestnuts, drained
  • 1 pkg frozen peas, thawed
  • 1 cup sour cream
  • ½ cup mayo
  • 1 tsp sugar
  • 1 pkg dry Hidden Valley Ranch dressing (original)
  • ¾ cup grated cheddar cheese
  • ½ cup crumbled cooked bacon

Directions

  1. Layer lettuce in the bottom of a large round crystal bowl.
  2. Layer green pepper over the lettuce.
  3. Layer celery, then onion, then water chestnuts, then frozen peas.
  4. Mix dressing: combine sour cream, mayo, sugar, and Hidden Valley Ranch packet.
  5. Spread dressing evenly over the top of the layered salad — cover completely to the edges.
  6. Top with grated cheddar cheese and crumbled bacon.
  7. Refrigerate overnight. Toss before serving.
Note: Toss right before serving — the dressing on top seals in freshness overnight. Serve in the same bowl so everyone can see the layers.