Name: 7 Layer Salad
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 3/4 cup mayonnaise; 3/4 cup sour cream; 1 tablespoon apple cider vinegar; 1 teaspoon honey; 1/4 teaspoon garlic powder; 1/4 cup fresh dill, chopped; 2 tablespoons chopped fresh chives; Kosher salt and freshly ground black pepper; 8 cups chopped iceberg lettuce (from about 1 large head); One 10-ounce package frozen peas, defrosted or blanched; 1 pint cherry tomatoes, halved or quartered depending on size; 6 hard-boiled eggs, peeled and quartered; 4 ounces sharp Cheddar, shredded (about 1 cup); 12 ounces sliced bacon (10 to 12 slices), cooked and crumbled

Directions

Special equipment:

a 4-quart trifle dish or similar 4-quart glass dish

For the dressing: Whisk the mayonnaise, sour cream, vinegar, honey, garlic powder, dill and chives together in a small bowl until smooth. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cover and chill until ready to use.
For the salad: Assemble the salad in a 4-quart trifle dish or similar 4-quart glass dish. Begin by placing the lettuce in the bottom, making sure to evenly line the dish all the way to the edge so there’s a clean layer when viewed from the side (see Cook’s Note). Follow with a layer of peas, then tomatoes and then eggs. Place spoonfuls of dressing over the egg layer, gently spreading to completely cover the eggs and reach the edges of the dish.
Sprinkle the Cheddar over the dressing and then top with the bacon. Serve directly from the dish, making sure to scoop all the way to the bottom to reach all the layers.

Cook’s Note

The goal is to see all the layers of the salad through the glass dish. It’s helpful to start layering from the outer edges and then fill in the middle. This helps to make all layers visible.