Salad: United States – Iowa (Midwestern United States) – Iowa Seven Layer Salad

Serving Size: 8

Approximate Time

Prep 30 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 head iceberg lettuce, shredded (about 10 oz / 280 g)
- 2 cups (10 oz / 285 g) frozen peas, thawed (or fresh peas if available)
- 6 large eggs, hard‑boiled and chopped (approx. 10.5 oz / 300 g)
- 8 slices bacon, cooked crisp and crumbled (approx. 8 oz / 225 g raw before cooking)
- 2 cups (8 oz / 225 g) shredded sharp cheddar cheese
- 2 medium tomatoes, seeded and diced (about 1 1/2 cups / 260 g)
- 1 small red onion, finely diced (about 1/2 cup / 75 g)
- 1/2 cup (about 50 g) celery, finely chopped (optional but traditional)
- 1 cup (240 ml) mayonnaise
- 1/2 cup (120 ml) sour cream
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) milk (optional, to thin dressing if desired)
- Salt and black pepper, to taste
- 1/4 cup (25 g) chopped green onions (scallions) for garnish

Instructions

Short Description:
A chilled, layered salad built in a clear dish so each colorful layer shows—a Midwestern potluck classic featuring iceberg lettuce, peas, hard‑boiled eggs, bacon, cheddar, vegetables, and a creamy mayonnaise‑based dressing.

Regional Notes:
This Iowa variation highlights locally grown produce (fresh or frozen peas and garden tomatoes when in season) and the signature clear‑dish layering technique popular at Iowa potlucks and church suppers. The mayonnaise‑forward dressing with a touch of sugar and vinegar is characteristic of Midwestern seven‑layer salads rather than lighter vinaigrettes used elsewhere.

1. Cook the bacon until crisp in a skillet over medium heat or in the oven at 400°F (200°C). Drain on paper towels, then crumble. Set aside to cool.  
2. Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let sit 10–12 minutes. Drain, cool in ice water, peel, and chop.  
3. If using frozen peas, thaw under cold running water and drain thoroughly. Dice tomatoes, onion, and celery. Shred the cheddar if not pre‑shredded.  
4. Make the dressing: in a bowl whisk together mayonnaise, sour cream, apple cider vinegar, sugar, and milk (if using). Season with salt and black pepper to taste. Adjust sugar or vinegar to balance sweet/tangy as you prefer.  
5. In a 9x13 inch (23x33 cm) clear glass baking dish or large shallow bowl, layer the salad as follows for a classic presentation:  
   - Layer 1: shredded iceberg lettuce — press down lightly to form an even base.  
   - Layer 2: thawed peas, spread in an even layer.  
   - Layer 3: chopped hard‑boiled eggs, distributed evenly.  
   - Layer 4: crumbled bacon.  
   - Layer 5: shredded cheddar cheese.  
   - Layer 6: diced tomatoes.  
   - Layer 7: diced red onion and chopped celery.  
6. Spread the prepared mayonnaise‑sour cream dressing evenly over the top layer so it seals the salad. Sprinkle chopped green onions over the dressing as garnish.  
7. Cover and refrigerate at least 2 hours, preferably overnight, to let flavors meld and for the dressing to set slightly. Keep chilled until ready to serve.  
8. To serve, slice or scoop portions so each plate shows multiple layers. Stirred small portions are fine at the table, but many prefer serving slices to display the layered look.