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Seven Layer Salad
This classic Seven Layer Salad is a creamy, crunchy, and colorful side dish that’s perfect for potlucks, BBQs, holiday dinners, and family gatherings. Made with crisp iceberg lettuce, sweet peas, celery, hard-boiled eggs, cheese, bacon, and a creamy dressing, this vintage layered salad recipe is always a crowd favorite.
One of the best things about this easy layered salad recipe is that it can be made ahead of time, making party prep simple and stress-free.
Why You’ll Love This Seven Layer Salad
- Easy make-ahead side dish
- Perfect for potlucks and holidays
- Full of fresh flavor and texture
- Simple ingredients
- Feeds a crowd
Seven Layer Salad Ingredients
- 1 head iceberg lettuce, torn or chopped
- 2 cups fresh or frozen peas
- 1 cup chopped celery
- 4–6 hard-boiled eggs, sliced
- 1 medium onion, chopped
- 2 cups mayonnaise
- 2 tablespoons sugar
- 2 cups shredded cheese
- 1 package cooked and crumbled bacon
How to Make Seven Layer Salad
Step 1: Prepare the Dressing
In a small bowl, stir together the mayonnaise and sugar until smooth. Set aside.
Step 2: Layer the Salad
In a trifle bowl or rectangular casserole dish, layer the ingredients in the following order:
Lettuce – One head of Iceberg Lettuce, torn into bite-sized pieces. For some extra color, feel free to add spinach or romaine lettuce.
Peas – I love making this salad when I have fresh peas from my garden to use, but it can also be made with frozen peas (don’t thaw them).
Celery – Celery adds a nice crunchy layer to the salad. I chop up the leaves and all for this layer.
Hard-boiled eggs – Sliced hard-boiled eggs for a boost of protein and flavor.
Onion – Most people choose red onion for this layer since it adds some nice color, but I use whatever onions I have on hand. Usually, a sweet onion or even green onions.
Dressing – Spread the mayonnaise mixture evenly over the top to seal the layers.
Step 3: Add the Toppings
Sprinkle the shredded cheese evenly over the dressing layer, then top with the cooked and crumbled bacon.
Step 4: Chill Before Serving
Cover with plastic wrap or a lid, then refrigerate for at least 2 hours or overnight for the best flavor.
Tips for the Best Seven Layer Salad
- Pat the lettuce dry well to prevent a watery salad.
- Letting the salad chill overnight helps the flavors blend together.
- Spread the dressing all the way to the edges to help keep the lettuce fresh and crisp.
- Use sharp cheddar cheese for extra flavor.
Variations and Add-Ins
This easy seven-layer salad recipe is easy to customize. Try adding:
- Sliced Radishes
- Mushrooms
- Green onions
- Cauliflower or broccoli florets
- Diced ham
- Bell pepper
- Red cabbage
How to Store Seven Layer Salad
Store leftovers covered in the refrigerator for up to 3 days. This salad is best enjoyed cold.
What to Serve With Seven Layer Salad
This classic side dish pairs well with:
- Grilled burgers
- BBQ chicken
- Pulled pork sandwiches
- Hot dogs
- Holiday meals
- Picnic favorites
Layered salads became especially popular in the Midwest and Southern United States because they could easily be prepared ahead of time and served to large groups at gatherings and potlucks.
This salad does not get mixed up before serving. You want the layers to remain separate, so use a large scoop to get some of each layer.
Seven Layer Salad
Ingredients
- 1 head iceberg lettuce, torn or chopped
- 2 cups fresh or frozen peas
- 1 cup chopped celery
- 4-6 hard-boiled eggs, sliced
- 1 medium onion, chopped
Dressing
- 2 cups mayonnaise
- 2 Tbsp sugar
Toppings
- 2 cups shredded cheese
- 1 package of cooked and crumbled bacon
Instructions
- In a small bowl, combine the mayonnaise and sugar. Set aside
- In a trifle bowl or a rectangular casserole dish, layer salad ingredients in the order listed. Cover with a lid or plastic wrap. Refrigerate for at least 2 hours up to overnight before serving.
Nutrition
- Glass footed trifle bowl
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