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Aunt Marina's Seven Layer Salad

Lettuce, vegetables, and water chestnuts layered under a Ranch-sour cream dressing, topped with bacon and two cheeses — chill overnight

Section
Salads
Source
Aunt Marina
Chill
12+ hours
Serves
A crowd

Ingredients

  • 1 head lettuce
  • ½ red pepper (or green), chopped
  • 2 ribs celery, chopped small
  • 1 very small red onion, diced fine
  • 1 can water chestnuts, sliced
  • 1 10 oz pkg frozen peas (thaw in hot water — do not cook, drain)
  • 2 cups sour cream
  • ½ cup Hellman's mayonnaise
  • 1 tsp sugar
  • 1 pkg Hidden Valley Ranch (original flavor)
  • 1 cup Kraft Extra Sharp Cheddar, grated (about ½ stick)
  • ½ cup Parmesan cheese, grated
  • 10–12 slices Oscar Mayer precooked bacon, crumbled (microwave 2 min)
Optional: Add chopped boiled eggs as an additional layer for extra richness.

Directions

  1. In a large bowl or trifle dish, layer the ingredients in order: lettuce, red pepper, celery, red onion, water chestnuts, drained peas.
  2. In a separate bowl, mix together sour cream, Hellman's mayo, sugar, and Hidden Valley Ranch dry mix until smooth.
  3. Spread the dressing evenly over the top of the salad layers, sealing to the edges of the bowl.
  4. Top with grated Kraft Extra Sharp Cheddar and Parmesan cheese.
  5. Add crumbled precooked bacon on top.
  6. Cover tightly with plastic wrap and refrigerate for at least 12 hours.
  7. Toss before serving.
Make-ahead: This is best made the night before — the overnight chill lets the dressing soak down through the layers. Leftovers may be rewrapped and refrigerated; it stays crisp.