This traditional Seven Layer Salad is a Southern classic and the perfect addition to any party, potluck, or family gathering. A guaranteed crowd favorite with layers of chopped lettuce, red onion, tomatoes, peas, hard-boiled eggs, cheddar cheese, bacon, and a creamy mayo-based dressing!
Classic 7 Layer Salad Recipe
This is a salad my mom often made back when I was a wee little babe. I will never forget how mesmerized I was by the pretty layers. Fun, festive, retro, and maybe a little nostalgic, this 7-layer salad recipe is an absolute show-stopper – especially when it’s showcased in a great big trifle bowl. You can even make this too-good-to-be-true salad up to one day in advance, making it the perfect choice for potlucks, picnics, and barbecues!
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
There are countless variations of seven-layer salad. This version calls for the following ingredients:
- Iceberg lettuce or Romaine
- Red onions
- Grape or Cherry tomatoes
- Frozen peas (or fresh)
- Hard-boiled eggs
- Sharp cheddar cheese
- Bacon
Optional salad additions – Cucumbers, green onions, bell pepper, celery, or diced ham.
Seven Layer Salad Dressing
Classic 7-layer salad dressing is mayonnaise-based, often combined with one or more ingredients to enhance its flavor and creaminess.
- Mayonnaise
- Sour cream or Greek yogurt
- Sugar
- Vinegar or Lemon juice
- Salt and Black pepper
Optional dressing additions – Fresh herbs (dill, parsley, chives, or basil), garlic or onion powder, and/or Parmesan cheese.
How to Make Seven Layer Salad
1. Prepare the homemade dressing: Mix the mayonnaise, sour cream (or Greek yogurt), garlic, vinegar, black pepper, and salt in a medium bowl—season with additional salt and black pepper to taste. For best results, prepare and refrigerate the dressing at least 4 hours before serving to allow the flavors to meld together.
2. Layer the salad ingredients: Layer the salad in a large trifle dish or 9×13 glass baking dish, starting with the chopped lettuce on the bottom, followed by the red onion, tomatoes, thawed green peas, hard-boiled eggs, creamy mayonnaise dressing, shredded cheddar cheese, and chopped bacon.
3. Serve: Garnish with fresh parsley or green onions, if desired. Serve immediately.
Tips for Making 7 Layer Salad Ahead
- Place the “sturdier,” less absorbent layers on the bottom (like the lettuce, tomatoes, and onions) with the more delicate ingredients on the top (like the hard-boiled eggs).
- The thick and creamy mayo-based dressing is spread over the top (before the cheese and bacon layers) and acts as a seal to keep the air out and the ingredients fresh.
- Once assembled, cover the salad tightly with plastic wrap and place it in the refrigerator for up to 24 hours in advance.
- Add the cheese and bacon just before serving. This way, the bacon stays crisp, and the cheese stays fresh.
Do You Mix 7 Layer Salad Before Serving?
No. You do not need to mix seven layer salad before serving. The idea is to use a long, large serving spoon to scoop through all of the layers, ensuring they get a bit of each layer in every bite.
Leftovers
This 7-layer salad can be enjoyed for up to 2 days after assembly when stored in an airtight container in the refrigerator. That said, use your better judgment, especially if the ingredients have been mixed with the dressing or the salad sat out for any period of time.
More Delicious Salads
- Crab Louie Salad
- Olivier Salad (Russian Potato Salad)
- Ham Salad Recipe
- Cobb Salad Recipe
- Green Goddess Salad
If you try making this 7-layer salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
7 Layer Salad Recipe
Ingredients
- 1 cup mayonnaise
- ½ cup sour cream - or plain Greek yogurt
- 1 clove garlic - minced
- 1 teaspoon white wine vinegar
- ½ teaspoon salt - plus more to taste
- ½ teaspoon Ground black pepper
- 1 head iceberg lettuce - or Romaine lettuce, chopped
- 1 small red onion - diced
- 1 (10-ounce) package cherry or grape tomatoes - sliced in half lengthwise
- 2 cups frozen green peas - thawed
- 4 hard-boiled eggs - chopped
- 2 cups sharp cheddar cheese - freshly shredded
- 6 slices bacon - cooked until crisp and then chopped
Instructions
- Whisk together the mayonnaise, sour cream (or Greek yogurt), garlic, vinegar, black pepper, and salt in a medium bowl. Season with additional salt and black pepper to taste. Set aside or transfer to an airtight container and store in the refrigerator for up to one week.
- Layer the salad in a large trifle dish or 9×13 glass baking dish, starting with the chopped lettuce on the bottom, followed by the red onion, tomatoes, thawed green peas, hard-boiled eggs, creamy mayonnaise dressing, shredded cheddar cheese, and chopped bacon.
- Serve immediately garnished with fresh parsley or green onions if desired (see notes below if making ahead).
Jessica’s Notes
- If you plan to make it ahead, wait to add the shredded cheese and the bacon until just before serving. Layer the creamy dressing over the top, creating a “seal,” then cover with plastic wrap—place in the refrigerator up to 24 hours in advance.
- Tossing the salad before serving is unnecessary.
- Keep leftovers stored in an airtight container in the refrigerator for up to 2 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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