7 Layer Salad

Colorful veggies, a simple homemade dressing, and crispy bacon make this 7 layer salad a potluck favorite. It can be made hours ahead (or overnight!), then brought to the table chilled, crisp, and ready to scoop.

Flavor: A creamy, slightly sweet dressing balances with the salty bacon, sharp cheddar, and sweet peas for a nostalgic potluck flavor.

Prep Note: This dish is designed as a make-ahead salad that chills for hours, so it is ready to serve when guests arrive.

Time-Saving Tip: Use prewashed chopped lettuce, bagged shredded cheese, precooked or microwave bacon, and store-bought hard-boiled eggs.

Serving Suggestions: I love to make this salad into a trifle bowl to bring to a holiday gathering, a family potluck, or a summer barbecue.

lettuce, mayonnaise, sour cream, bacon, cheese, peas, tomatoes, sugar, hard-boiled eggs, onions, and seasonings with labels to make 7 Layer Salad

Fresh Layers & Easy Swaps

Lettuce: Iceberg lettuce has high water content, so it stays nice and crunchy. Swap for romaine, kale, or shredded brussels sprouts

Veggies: Cherry or grape tomatoes hold their shape best when layering. Frozen peas add a pop of sweetness, but can be swapped for canned peas for a more classic taste. Green onions add a mild, fresh flavor. For more bite and color, use red onions instead. Soak and drain well for a milder flavor.

Eggs: I find the air fryer is the easiest way to make hard-boiled eggs. Just let them cool completely before chopping so the whites stay nice and firm.

Dressing: Made with staple ingredients like mayo and sour cream, this dressing is lightly seasoned and simple to make. Use a bottle of ranch dressing for an easy shortcut.

Cheddar Cheese: Use medium or sharp cheddar for a bold flavor that stands up to the other ingredients.

Bacon: Crispy, crumbled bacon adds a salty, smoky flavor. You can either bake your own or use bacon bits.

Quick Tip: If using bacon bits, cook them in a skillet or the microwave to add a little more crispness.

adding lettuce to bowl to make 7 Layer Salad

adding tomatoes to bowls to make 7 Layer Salad

How to Build a 7 Layer Salad

Combine all the dressing ingredients and set aside.

Prep all the salad ingredients and layer in a trifle bowl (full recipe below).

Refrigerate before serving to let all the flavors meld.

When ready to serve, top with cheese and bacon, and scoop straight down so each serving gets a bit of every layer.

adding green onions to bowl to make 7 Layer Salad

adding dressing over ingredients to make 7 Layer Salad

Dry the lettuce very well with a salad spinner, so that the water does not soften the layers.

If using juicy tomatoes, place peas or onions between the lettuce and tomatoes to keep the lettuce as crisp as possible.

Spread the dressing to the edges to create a seal that keeps the salad fresher and helps it hold up overnight.

Add cheese and bacon just before serving so the cheese stays light and the bacon stays crisp.

Keep the salad chilled and return it to the refrigerator within 2 hours of serving, or sooner if it sits out in warm temperatures.

The perfect layered salad in a glass bowl garnished with parsley

Storing Leftovers

Cover leftovers tightly with plastic wrap in the original bowl or transfer to airtight containers and refrigerate for up to 3 days. If extra liquid collects at the bottom, carefully tilt the dish over the sink and pour off the excess before serving leftovers.

Did you make this 7 Layer Salad? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 4 hours

Total Time 4 hours 25 minutes

In a medium bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.

With a salad spinner, wash and dry the lettuce very well. Place chopped lettuce in the bottom of a large trifle bowl (or 9×13 pan).

In order, top with tomatoes, peas, boiled eggs, and green onions. Spread the dressing on top right to the edges.

Cover the salad and refrigerate for at least 4 hours or overnight.

Top with cheese and bacon before serving.

Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!
To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.

Optional Ranch Style Dressing
1 cup mayonnaise
¾ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon fresh dill
1 tablespoon fresh parsley
salt & pepper to taste

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

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