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Seven Layer Salad

Seven Layer Salad

12 Servings
Print Recipe



  • 2 cups regular or light mayonnaise
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh dill
  • 4 teaspoons Dijon mustard
  • 2 teaspoons onion powder
  • 1/2 teaspoon ground black pepper


  • 5 cups chopped green leaf lettuce
  • 2 cups seeded, chopped tomatoes
  • 1 cup chopped yellow bell pepper
  • 1 cup chopped green bell pepper
  • 1 12-ounce package frozen green peas, thawed
  • 2 cups chopped radishes
  • 2 cups diced seedless cucumbers
  • 1 cup shredded sharp cheddar cheese
  • 6 slices thick-cut bacon, cooked crisp and crumbled


  1. Put all dressing ingredients in a small bowl and stir well to combine.
  2. Using a 3-1/2 quart glass bowl, layer the lettuce, tomatoes, bell peppers, peas, radishes and cucumbers. Top with dressing, spreading to the edges to seal. Cover and refrigerate for at least 4 hours or overnight.
  3. Garnish with the cheddar cheese and crumbled bacon.
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