Ingredients:

  • 1 head iceberg lettuce, cored and shredded (about 8 cups)
  • 1 pound thick-cut bacon, cooked until crispy and crumbled
  • 1 red onion, finely diced (1 medium)
  • 1 (10-ounce) package frozen peas, thawed
  • 1 pint grape tomatoes, halved (approximately 2 cups)
  • 8 ounces sharp cheddar cheese, shredded (approximately 2 cups)
  • 4 hard-boiled eggs, peeled and chopped
  • 1 cup mayonnaise (full-fat for best flavour and texture)
  • 2 tablespoons granulated sugar
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Fry bacon in a skillet until crispy. Drain on paper towels and crumble. Set aside to cool.
  2. In a small bowl, whisk together mayonnaise, sugar, white vinegar, salt, and pepper until smooth. Set aside.
  3. Spread shredded lettuce evenly at the bottom of the glass bowl.
  4. Spread the halved tomatoes evenly over the lettuce.
  5. Sprinkle the diced red onion over the tomatoes.
  6. Spread the thawed peas evenly over the red onion.
  7. Spread the chopped eggs evenly over the peas.
  8. Carefully spread the mayonnaise dressing evenly over the top of the egg layer, making sure to seal the edges against the glass.
  9. Sprinkle the shredded cheddar cheese evenly over the dressing.
  10. Sprinkle the crumbled bacon evenly over the cheddar cheese.
  11. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld. This will allow the 7 layer salad to be the best tasting it can be.
  12. Serve chilled, allowing guests to scoop from the layers.