Grandma's Seven Layer Salad

Seven layer salad is built, not tossed. Each layer stays distinct in a clear glass bowl, so it looks as good on the table as it tastes.

The order matters. Sturdy iceberg lettuce goes on the bottom where it can take the weight, followed by water chestnuts for snap, celery, and green onion. A layer of frozen peas goes on straight from the freezer; they thaw slowly in the fridge and keep the salad cold and crisp.

The dressing does the real work. Mayonnaise sweetened with a little sugar and sharpened with parmesan and garlic gets spread right over the top like frosting, sealing everything underneath so it stays fresh through an overnight chill.

That long rest is what makes this dish. A full day in the fridge lets the flavors settle and the peas soften just enough.

Hold the bacon, egg, and tomato until serving so they stay bright and the bacon keeps its crunch.

Pro Tips

• Spread the dressing edge to edge so it seals the lettuce; any gaps let the greens wilt overnight.
• Add the frozen peas without thawing first; they cool the salad and finish thawing in the fridge.
• Tear the lettuce instead of chopping to avoid bruised, browned edges.
• Wait until just before serving to add the bacon and egg, or the bacon turns soft.

Variations

• Swap iceberg for romaine if you want more bite.
• Add a layer of shredded cheddar between the peas and the dressing.
• Use Greek yogurt in place of half the mayo for a lighter dressing.