Seven Layer Salad
100 Comments
Posted: 12/11/18
This post may contain affiliate links. Please read our disclosure policy.
Looking for a make-ahead salad or side dish for the holidays or a party? This traditional Seven Layer Salad is what you need. With layers of chopped lettuce, peas, celery, onions, bacon, cheese and a dressing this is always a favorite recipe!
Is it just my family or do you have “staple” recipes at every holiday? I can assure this Seven Layer Salad recipe is one of those! Layers of chopped lettuce, peas, onion, celery, bacon, hard boiled eggs topped with mayonnaise and sugar. Yes, I know. That mayonnaise and sugar layer kind of throws you for a loop but just trust me on this one. It’s amazing!
If you want to feel really fancy layer it in a trifle bowl!
This 7 Layer Salad is the perfect side dish or salad for your next holiday gathering, pot-luck or just because! I assure you that everyone will love it and this salad will become your new “go to” side dish!
Contents
show
Why this Recipe Works!
- Super easy to feed to a crowd with layers of flavor!
- It is best enjoyed when it’s made ahead of time to let the flavors meld together. Perfect for when hosting a party so you have less to do on party day!
- So many different options for layers so you can make it your own with your favorite ingredients!
Ingredients Needed
- Iceberg lettuce – If you prefer romaine lettuce, spring mix or crispy head lettuce that can be used too. Traditionally the iceberg lettuce is called for in most recipes. Make sure the lettuce is dry before adding it to the salad so it doesn’t get soggy.
- Frozen peas – These will have better flavor and texture than canned peas.
- Onion – Use chopped yellow onion, red onion or even green onion.
- Celery – Adds a little crunch!
- Bacon – Skip the grease splatter and make your bacon in the oven. Make sure it’s nice and crispy.
- Hard boiled eggs – These are super easy to make on the stovetop or in your Instant Pot. In a real pinch you can buy them at the grocery store!
- Cheddar cheese – For extra flavor use a sharp cheddar, but mild cheddar will taste great too!
- Mayonnaise – If you prefer Miracle Whip this can be substituted, but it will be sweeter.
- White sugar – The perfect addition for just the right amount of sweetness in this salad.
Steps to Prepare
- Layers – Grab your 9 x 13 inch glass dish or trifle bowl and start assembling the layers. Start with a layer of chopped lettuce then top with peas, onion, celery, bacon and eggs.
- Dressing – Next it’s time to top with a layer of mayonnaise and then sprinkle on the sugar.
- Finish – The last layer is shredded cheese. After that place the cover on the glass dish or seal with plastic wrap. Place in refrigerator at least 6 hours or overnight for the sugar to meld with the mayonnaise.
Switch Up the Layers!
This 7 Layer Salad can be made so many ways here is a list of other ingredients that can be used in the layers if you’d prefer this ingredients or it’s just a great way to switch it up!
- Parmesan Cheese – Sprinkle this in with the Mayonnaise for a delicious taste.
- Meat – Diced ham or turkey would be a great addition to add.
- Cauliflower – Small florets would add a great crunch.
- Tomatoes – Slice sweet cherry tomatoes in half, dice Roma tomatoes or use fresh garden tomatoes for another layer.
- Red Bell Pepper – Seeded and sliced thinly or you can even dice it up.
- Spinach – Add a layer of spinach on top of the lettuce to add more greens to your salad!
- Sour Cream – In some variations they use half mayo and half sour cream for a tangier dressing.
- Ranch Seasoning – Sprinkle some ranch in with the Mayo to change the dressing flavor profile.
What people are saying about this recipe
I made your seven layer salad tonight for our potluck dinner at church tomorrow. I made a smaller size for my hubby and myself. He said it is the best. We didn’t even let it set over night. It is delicious. Thanks for sharing.
How far ahead of time can I make this salad?
We recommend making this at least 4-6 hours before you serve it so the flavors can meld together, but you can make it up to 24 hours in advance.
How long do leftovers last?
This is best served and enjoyed in one day because when the dressing mixes with the lettuce it will start to get soggy. It will be safe to eat for up to three days after you make it though. Add some fresh lettuce and enjoy for up to three days.
Do I toss the salad together before serving?
It’s really up to you! If you do this everything is mixed together and coated with the yummy dressing, but if you don’t everyone will get dressing in their scoop of salad.
Pair it with this!
- We love serving this Pineapple Ham for the holidays with our famous salad. Another grate ham option is a honey baked ham.
- I would also recommend these Mini Meatloaves or Sweet and Sour Meatballs as a main dish.
More of my favorite side salads!
- Bean Salad is loaded with five different types of beans, corn and a delicious dressing as the final touch.
- Cold Pesto Pasta Salad is perfect for backyard parties during the summer! Full of flavor with white kidney beans, homemade pesto, pine nuts and Italian Salad Dressing!
- Keep it light healthy with a Greek Salad! Don’t worry it’s still bursting with flavor from a homemade dressing.
- Chef Salad is loaded with veggies, deli meat, hard-boiled eggs and topped with dressing. It’s a great salad for sharing!
You’re going to love this delicious side dish! It’s really one of our favorites especially for holidays and potlucks!
Snap a pic so I get to see it and tag me @julieseatsandtreats or #julieseatsandtreats – it’s so good, I know you’ll love it!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Seven Layer Salad
Perfect Make Ahead Salad or Side Dish for Holidays and Potlucks. This 7 Layer Salad Recipe has Chopped Lettuce, Peas, Celery, Onions, Bacon, and Cheese!
Ingredients
- 4 c. chopped iceberg lettuce
- 16 oz frozen peas thawed
- ¼ c. chopped onion
- 1 c. chopped celery
- 1 c. bacon crumbles
- 6 hard boiled eggs chopped
- 1 c. mayonnaise
- 2 Tbsp white sugar
- 1 c. shredded cheddar cheese
Instructions
- Spread chopped lettuce in the bottom of a 9 x 13 inch glass dish or trifle bowl. Top with peas, onion, celery, bacon and eggs.
- Spread mayonnaise over the top of vegetables. Sprinkle with sugar. Spread cheddar cheese over the top. Place cover on glass dish or seal with plastic wrap. Place in refrigerator overnight.
- Toss before serving.
Tips
How far ahead of time can I make this salad?
We recommend making this at least 4-6 hours before you serve it so the flavors can meld together, but you can make it up to 24 hours in advance. How long do leftovers last?
This is best served and enjoyed in one day because when the dressing mixes with the lettuce it will start to get soggy. It will be safe to eat for up to three days after you make it though. Add some fresh lettuce and enjoy for up to three days. Do I toss the salad together before serving?
It’s really up to you! If you do this everything is mixed together and coated with the yummy dressing, but if you don’t everyone will get dressing in their scoop of salad. SWITCH UP THE LAYERS! Parmesan Cheese – Sprinkle this in with the Mayonnaise for a delicious taste. Meat – Diced ham or turkey would be a great addition to add. Cauliflower – Small florets would add a great crunch. Tomatoes – Slice sweet cherry tomatoes in half, dice Roma tomatoes or use fresh garden tomatoes for another layer. Red Bell Pepper – Seeded and sliced thinly or you can even dice it up. Spinach – Add a layer of spinach on top of the lettuce to add more greens to your salad! Sour Cream – In some variations they use half mayo and half sour cream for a tangier dressing. Ranch Seasoning – Sprinkle some ranch in with the Mayo to change the dressing flavor profile.
We recommend making this at least 4-6 hours before you serve it so the flavors can meld together, but you can make it up to 24 hours in advance. How long do leftovers last?
This is best served and enjoyed in one day because when the dressing mixes with the lettuce it will start to get soggy. It will be safe to eat for up to three days after you make it though. Add some fresh lettuce and enjoy for up to three days. Do I toss the salad together before serving?
It’s really up to you! If you do this everything is mixed together and coated with the yummy dressing, but if you don’t everyone will get dressing in their scoop of salad. SWITCH UP THE LAYERS! Parmesan Cheese – Sprinkle this in with the Mayonnaise for a delicious taste. Meat – Diced ham or turkey would be a great addition to add. Cauliflower – Small florets would add a great crunch. Tomatoes – Slice sweet cherry tomatoes in half, dice Roma tomatoes or use fresh garden tomatoes for another layer. Red Bell Pepper – Seeded and sliced thinly or you can even dice it up. Spinach – Add a layer of spinach on top of the lettuce to add more greens to your salad! Sour Cream – In some variations they use half mayo and half sour cream for a tangier dressing. Ranch Seasoning – Sprinkle some ranch in with the Mayo to change the dressing flavor profile.
Video
Nutrition Information
Serving: 1portion, Calories: 399kcal (20%), Carbohydrates: 11g (4%), Protein: 17g (34%), Fat: 31g (48%), Saturated Fat: 9g (56%), Cholesterol: 141mg (47%), Sodium: 642mg (28%), Potassium: 416mg (12%), Fiber: 3g (13%), Sugar: 7g (8%), Vitamin A: 1120IU (22%), Vitamin C: 18.3mg (22%), Calcium: 191mg (19%), Iron: 1.6mg (9%)
D. Morgan says
I have made this type of salad for years. I mix the torn lettuce, red onion, shredded carrots, and peas in the bottom of a 13×9 Tupperware dish. On top of that I put a layer of chopped hard boiled eggs. I mix the mayo with the sugar and add a heaping tablespoon of parm cheese, then spread it on top of the eggs with a spatula. I sprinkle the top with shredded cheese and finish off with crumbled crisp bacon. The salad is delicious and the dressing is thoroughly mixed. Don’t use bacon bits.
Julie Evink says
Sounds like delicious way to mix it up!
Helen Hart says
Love this recipe, just rinse the peas in cool water and layer as you instructed. Thank you for posting. Thanksgiving salad made.
Dorothy says
Oh the memories, my mom always loved this recipe.
I was the one to make and bring this for many of our family gatherings. The thing I did differently was to add sour cream to the mayo topping. Prefect ..
thanks for sharing, I wish I could once again make it for my mom .
Julie says
Awww I’m glad it could give you a trip down memory lane, Dorothy!
Deborah Cox says
WE don’t like peas. What would be a good substitute?
Julie says
You could do broccoli or cauliflower or even shredded carrots in place of the peas!
Sarah says
I used to work at a rehab facility where we taught the girls different recipes and what not. That was the first time I’d ever had it and boy did I love when they fixed it! I was trying to think of something quick and delicious for a dinner at work and I came across this and it looks just like the recipe we used there! Except I prefer to fry my own bacon… the grease that drips off of it gives it a little something extra! I’m definitely fixing this next week! Yum!
Julie says
Wonderful! I’m so glad you found the recipe!
JO SOMMERFIELD says
Just wondering, wouldn’t the lettuce go brown?
Julie says
It shouldn’t! We’ve been making this for years and have never had an issue with brown lettuce ?
Alma Redinger says
I made your seven layer salad tonight for our potluck dinner at church tomorrow. I made a smaller size for my hubby and myself. He said it is the best. We didn’t even let it set over night. It is delicious. Thanks for sharing.
Julie Evink says
That’s awesome Alma! Thanks for commenting and rating the recipe!
Cindy says
The nutrition information is for 1gram?
Is that correct?
Julie Evink says
No it’s for 1/12 of the recipe if you look at the top of the recipe card. Not sure why it shows 1 g under it.
Sharon Abegglen says
One of my favorite salad.
Julie Evink says
It’s a classic but so good!
Tina says
Do you use best foods mayonnaise or Miracle whip dressing?
Julie says
Regular mayo, not miracle whip
Dianne F Harrelson says
I have made this Seven Layered Salad many times over the years. You are absolutely right, it is a family favorite and a staple at the holiday dinners. I have made it using canned Le Sueur peas on occasion and I have made it using the frozen peas, however I have never heard of cooking the frozen peas before adding them to the salad.
Julie Evink says
It’s my Mom’s recipe and I guess I just did as she told me! But you are right, the peas probably wouldn’t need to be cooked!
Jeri Lee says
I don’t cook my peas for this salad! I rinse them in warm water and then dry them off
Julie says
That’s a simple way to go about it!
Holly says
Do you have to make this the night before?
Julie says
You probably don’t have to do overnight, you could do a few hours if you were short on time. Refrigerating just helps to set all the layers. I did see one other comment that said they had it without refrigerating overnight, you could certainly try it!
Robyn Wrenn says
I have made this many times and
the LeSeur peas are the best !
Julie says
Perfect! I’m glad you love it!
Ann says
I add the sugar plus some grated parmesan cheese to the mayo then spread on top of the layers.
Julie Evink says
Great twist on it!
Sarah says
Your recipe is identical to the one that my grandmother taught me to make, except instead of eggs, we used radishes. No holiday meal is complete without Mamaw’s seven layer salad. I’m feeling very nostalgic now. Thanks..
Julie Evink says
That’s awesome! I’ve never heard of using radishes!
Mary Heitmeyer says
Can u use miracal whip?Mary
Julie Evink says
If you prefer the taste of Miracle Whip, yes you can sub it out.
Donna says
Love this salad. I don’t put celery in it. I put the bacon on top of the cheese so it stays crispy.
Julie Evink says
Ooooo great idea!
K says
This recipe is actually an 8 layer salad
But I would leave out the onions.