Vintage 7 Layer Salad
If there’s one salad that never goes out of style, it’s this Vintage 7 Layer Salad. This classic, old-school recipe is known for its beautiful layers.
Equipment
Ingredients
Salad Layers:
- 3 romaine hearts chopped
- 2 cups broccoli small florets
- 1 English cucumber sliced
- 1 red onion thinly sliced
- 4 hard-boiled eggs
- 1 cup shredded cheddar cheese
- Cooked bacon chopped
Dressing:
- 2 cups mayonnaise I like Hellmann’s
- ½ cup red wine vinegar
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tbsp sugar
Instructions
Cook the bacon
- Bake at 400°F for about 15-20 minutes until crispy. Let cool, then chop.
Prep the eggs
- Hard boil your eggs, then press them through a cooling rack to finely dice (this is the easiest trick!).
Layer the salad
- In a 9x13 pyrex, or trifle dish, layer in this order:
- Romaine lettuce
- Broccoli
- Cucumber
- Red onion
- Eggs
Make the dressing
- Mix together mayo, red wine vinegar, salt, pepper, paprika, and sugar until smooth.
Add the dressing layer
- Spread evenly over the top, sealing the salad completely.
Finish the top layers
- Add shredded cheddar cheese and chopped bacon.
Chill overnight
- Cover and refrigerate for at least 6 hours, but overnight is best.
Tried this recipe?Let us know how it was!