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Beautifully layered traditional 7 layer salad starting with chopped iceberg lettuce on the bottom, followed by chopped red onion, sliced cherry tomatoes, green peas, chopped hard boiled eggs, creamy mayonnaise dressing, shredded cheddar cheese, and bacon bits on the top.
4.88 from 8 votes

7 Layer Salad Recipe

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, onions, tomatoes, peas, hard-boiled eggs, cheddar cheese, bacon, and a creamy mayo-based dressing!
Prep Time30 minutes
Total Time30 minutes
Servings: 8 servings
Calories: 626kcal
Chef: Jessica Randhawa

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 9x13 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).

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.

Nutrition

Calories: 626kcal | Carbohydrates: 35g | Protein: 25g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 667mg | Potassium: 711mg | Fiber: 14g | Sugar: 7g | Vitamin A: 941IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 3mg
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