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Midwestern Seven-Layer Pea Salad

A clear-bowl potluck side stacks crisp lettuce, sweet peas, eggs, and cheddar beneath creamy cider dressing, then gets bacon just before serving.

A clear glass bowl displays colorful pea salad layers beneath creamy dressing and crisp bacon.

This make-ahead salad is built for Great Lakes potlucks, where a deep glass bowl lets the familiar layers become part of the table. Dry vegetables and a top layer of dressing help the lettuce stay crisp underneath.

A potluck classic built in bands

This version brings together the familiar chilled ingredients of a Midwestern pea salad in a clear serving bowl. Its appeal comes from simple pantry and freezer staples arranged so every layer can be seen before the first scoop.

Start with a dry foundation

Iceberg lettuce makes a crisp, mild base, but surface water can collect beneath the heavier layers. Dry the chopped leaves well and keep each band loose so the stack stays distinct as it chills.

Distinct lettuce, celery, onion, pea, egg, and cheddar bands fill a clear bowl before dressing. — Celery, onion, peas, eggs, and cheddar form separate bands over the dry lettuce.

Give the peas a towel-dry

Rinse frozen peas under cool water only until they separate and thaw, then drain them and blot them on a clean towel. Dry peas keep excess moisture from running into the lettuce and make the green band look tidy through the glass.

Spread the dressing gently

Spoon the mayonnaise and sour-cream dressing over the cheddar in broad dollops, then glide it toward the bowl edge with a flexible spatula. A light touch seals the surface without dragging the spatula into the pea and egg layers.

Crisp bacon tops a smooth creamy dressing cap while colorful layers show through the glass. — Crisp bacon rests on the creamy dressing above the colorful salad bands.

Midwestern Seven-Layer Pea Salad

12 side servings

215 minutes total

Ingredients

• 1 large head iceberg lettuce, cored and chopped
• 1 1/2 cups celery, thinly sliced
• 1/2 medium red onion, thinly sliced
• 16 oz frozen peas, thawed and thoroughly dried
• 6 large eggs
• 2 cups sharp cheddar cheese, shredded
• 8 oz bacon, cooked crisp and crumbled
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1 tbsp granulated sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Method

Hard-cook the eggs
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil, cover, turn off the heat, and let stand 10 minutes; transfer to an ice bath until cool enough to peel, then chop.
Look for: The whites and yolks are fully set, and the eggs peel cleanly after cooling.
Crisp the bacon
Cook the bacon in a skillet over medium heat, turning as needed, until the fat renders and the pieces are crisp, about 10 minutes. Drain on paper towels, cool completely, and refrigerate separately if making ahead.
Look for: The bacon is evenly browned and crisp rather than chewy.
Mix the dressing
Whisk the mayonnaise, sour cream, sugar, cider vinegar, salt, and black pepper in a bowl until smooth and pourable, with no streaks of sour cream remaining.
Look for: The dressing looks creamy and uniform, with a gentle sweet-tart taste.
Prepare the lettuce
Rinse and dry the iceberg lettuce thoroughly, then core and chop it into bite-size pieces. Spread the lettuce across the bottom of a clear trifle bowl or deep glass dish without packing it down.
Look for: The lettuce is dry to the touch and forms an even, loose base.
Thaw and dry the peas
Rinse the frozen peas in a fine-mesh strainer under cool water just until separated and thawed. Shake off water, spread the peas on a clean towel, and blot until no surface moisture remains.
Look for: The peas are cool and tender with no beads of water on their surfaces.
Build the salad bands
Layer the celery, red onion, dry peas, chopped eggs, and shredded cheddar in that order over the lettuce. Level each band gently with a spoon so the colors show through the glass, without pressing the layers together.
Look for: Each ingredient forms a distinct, level band visible through the bowl.
Cap with dressing
Spoon the dressing in broad dollops across the cheddar, then use a flexible spatula to glide it outward to the bowl edge. Keep the tool on the dressing surface and avoid pressing down or sweeping through the layers.
Look for: The dressing makes an even top seal while the bands beneath it remain crisp and separate.
Chill until serving
Cover the bowl without letting the cover touch the dressing and refrigerate for at least 3 hours. Keep the salad cold so it stays firm and ready for the potluck table.
Look for: The dressing is chilled and holds a smooth cap over the visible layers.
Finish with bacon
Just before serving, crumble the crisp bacon and scatter it evenly over the dressing. Use a long-handled spoon to reach through the bands so each portion includes lettuce, vegetables, peas, egg, cheese, dressing, and bacon.
Look for: The bacon stays crisp on top and each scoop reaches the bottom lettuce layer.