How to Make a Beautiful 7-Layer Spring Salad

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This 7-layer Spring Salad is not only delicious, but also doubles as a pretty centerpiece! It comes together so quickly and is a great option for entertaining or celebrating special occasions.

Ingredients

You can put these ingredients in any order you’d like. Here’s what I did!

• 1 head iceberg lettuce, chopped
• 8 oz. Arugula or fluid baby spinach, washed and dried
• Salt and pepper, to taste
• 8 whole hard-boiled eggs, chopped
• 16 oz. bacon, cooked and chopped
• 4 whole tomatoes, chopped
• 1 bunch green onions, thinly sliced
• 8 oz. cheddar cheese, grated
• 1 10-ounce bag of frozen peas, partially thawed

Dressing Ingredients:

• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 tbsp. sugar (more to taste)
• Chopped fresh dill, for topping

Substitution Suggestions

What I love about this salad is that you can adjust the ingredients to whatever your preference is!

• More veggies such as peppers, carrots, or avocado would also be delicious.
• For a healthier dressing option, you can substitute the mayonnaise and sour cream for a reduced-fat version, or use your own favorite light dressing.
• You can also swap the bacon for turkey bacon and frozen peas for fresh peas for a healthier option.

Directions

1. In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
2. Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.
3. Cover and refrigerate for up to 8 hours. Toss just before serving.

Make up to 24 hours ahead of time, then toss right before serving. Thank you to the fabulous Ree Drummond at ThePioneerWoman.com for the recipe!

Here’s a Quick Video Tutorial!

Perfect Presentation Platters

Trifle Dish: I used this tall glass trifle dish, which can be used for so many different recipes!

Wooden Serving Boards: The checkered board is from this recipe MacKenzie Childs, which you can find here. I use wooden boards just about every day in my kitchen, from decor to cutting boards to serving platters! I also use this circular wooden serving board all the time from Target that I’d highly recommend.

Some other favorites are this version from Pottery Barn, this option from Kirklands, or this raised trivet from Target. I also love this set of 3 from Antique Farmhouse!

Easter Serving Boards: How cute is this wood bunny board from Target? If you plan on serving this salad for Easter, these bunny plates or this set of 4 are also adorable. These bunny candle holders would also be perfect on an Easter table!

Kitchen Accessories: I get asked all the time about my checkered teapot, which you can find here. You can also find my favorite everyday bowl by MacKenzie Childs here! These are definitely investment pieces, but they are amazing quality and make excellent gifts (especially for that picky shopper or someone who seems to have everything!)

Can I Make This Ahead of Time?

Yes! Refrigerating for up to 8 hours helps the peas defrost if you use a frozen option. To stay fresh, I’d recommend you make this salad no more than one day before you plan on serving it.

Storing Leftover 7-Layer Spring Salad

You can cover the trifle dish with Saran Wrap or store in a Tupperware container with a lid before refrigerating for up to 3 days. My favorite hack is placing a wet paper towel over the salad before you cover it, which helps it stay fresh a bit longer.

Enjoy!

Have you ever made a salad like this? If so, I’d love to see! Please feel free to post or tag me on Instagram with your own version. I hope you have an amazing day, friends!

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