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It's a Wrap: This long-sleeve patterned dress automatically provides a slimming appearance, thanks to the faux wrap design that accentuates the right areas

Leftover crawfish dressing can be stored in the fridge in an airtight container for up to 3 days

The oversized blazer adds an elevated appeal to the little black cocktail dress, and a designer bag gives a next-level aesthetic

Seven Layer Salad Updated July 21, 2025 Total Time 40 minutes Prep Time 30 minutes Cook Time 10 minutes Rating Comments Read comments Advertisement Ingredients cup mayonnaise cup sour cream 1 tablespoon white wine vinegar 1 teaspoon sugar Salt and pepper 8 cups chopped iceberg lettuce (about 1 large head) 1 (10-ounce) package frozen peas, defrosted and patted dry 1 cups finely chopped red onion (about large onion), optional 1 pint cherry or grape tomatoes, quartered 6 hard-boiled eggs, peeled and chopped 1 cup/4 ounces shredded sharp Cheddar 12 ounces sliced bacon, cooked and diced or crumbled Preparation Step 1 Make the dressing: In a medium bowl, combine the mayonnaise, sour cream, vinegar and sugar, and whisk until smooth