7 Layer Salad Recipe
Introduction
The classic 7 Layer Salad is a colorful, crowd-pleasing dish that combines fresh vegetables, savory bacon, and a creamy dressing. It’s perfect for potlucks, picnics, or anytime you want an easy yet impressive side salad.
Ingredients
- 1 head iceberg lettuce (chopped)
- 2 cups diced fresh tomatoes (or sliced cherry tomatoes)
- 2 cups frozen peas (thawed)
- 8 hard boiled eggs (cooled, peeled and chopped)
- ½ cup sliced green onions (or diced red onion)
- 2 cups shredded cheddar cheese (lightly packed)
- 8 slices bacon (cooked and crumbled)
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon seasoned salt
Instructions
- Step 1: In a medium bowl, mix mayonnaise, sour cream, sugar, and seasoned salt to make the dressing. Set it aside while preparing the salad.
- Step 2: Using a salad spinner, wash and dry the chopped lettuce thoroughly. Place the lettuce evenly in the bottom of a large trifle bowl or a 9×13 inch pan.
- Step 3: Layer the salad by adding the diced tomatoes first, then peas, followed by the chopped hard boiled eggs and green onions.
- Step 4: Spread the dressing evenly over the top of the layered ingredients, reaching all the edges. Cover the salad and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Step 5: Just before serving, sprinkle the shredded cheddar cheese and crumbled bacon over the top for the final layer.
Tips & Variations
- For extra crunch, add a layer of chopped celery or cucumber between the peas and eggs.
- Use Greek yogurt instead of sour cream for a lighter dressing option.
- Try swapping cheddar for a sharper cheese like smoked gouda for a different flavor.
- Make ahead by preparing all layers except cheese and bacon, adding those just before serving to keep them crisp.
Storage
Store the salad covered in the refrigerator and consume within 2 days for the best freshness. If storing leftovers with the cheese and bacon, expect a slight loss in crispness. Leftovers can be gently stirred before serving and eaten cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad without bacon?
Yes, you can omit the bacon for a vegetarian version or substitute it with toasted nuts for added crunch and flavor.
How far in advance can I prepare the 7 Layer Salad?
It’s best to assemble the salad up to the dressing layer 24 hours ahead. Add the cheese and bacon right before serving to maintain their texture.
Print7 Layer Salad Recipe
This classic 7 Layer Salad is a colorful, crunchy, and creamy layered salad perfect for potlucks, picnics, or family dinners. Combining fresh iceberg lettuce, ripe tomatoes, peas, hard-boiled eggs, green onions, shredded cheddar cheese, and crispy bacon with a tangy mayonnaise and sour cream dressing, this salad offers a delicious balance of flavors and textures and is best served chilled after allowing the flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for boiling eggs and cooking bacon)
- Total Time: 4 hours 35 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Vegetables and Eggs
- 1 head iceberg lettuce, chopped
- 2 cups diced fresh tomatoes (or sliced cherry tomatoes)
- 2 cups frozen peas, thawed
- 8 hard boiled eggs, cooled, peeled and chopped
- ½ cup sliced green onions (or diced red onion)
Dairy and Bacon
- 2 cups shredded cheddar cheese, lightly packed
- 8 slices bacon, cooked and crumbled
Dressing
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon seasoned salt
Instructions
- Prepare the Dressing: In a medium bowl, thoroughly mix together the mayonnaise, sour cream, sugar, and seasoned salt until smooth and well combined. Set aside to allow the flavors to meld.
- Prepare the Lettuce Base: Using a salad spinner, wash and dry the iceberg lettuce very well to ensure it’s crisp. Place the chopped lettuce evenly in the bottom of a large trifle bowl or a 9×13-inch pan, forming the first layer of the salad.
- Layer the Salad: Carefully layer the tomatoes evenly over the lettuce, followed by the thawed peas, chopped hard-boiled eggs, and then the sliced green onions. Spread the prepared dressing evenly on top of these layers, spreading it out to the edges for full coverage.
- Chill: Cover the salad tightly with plastic wrap or a lid, and refrigerate for at least 4 hours or preferably overnight. This chilling time allows the flavors to meld together beautifully.
- Add Final Toppings and Serve: Just before serving, evenly sprinkle the shredded cheddar cheese over the chilled salad, and then top with the crumbled crispy bacon. Serve immediately to retain the freshness and contrast of textures.
Notes
- Using a trifle bowl or glass dish allows the colorful layers to show beautifully, making this salad visually appealing.
- For best texture, ensure peas are fully thawed and drained to avoid excess moisture.
- Hard boil eggs the day before or ahead of time to save preparation time.
- If you prefer, swap the seasoned salt for regular salt and a pinch of black pepper to adjust seasoning.
- This salad is best served the same day it is topped with bacon and cheese to keep the bacon crispy.
- Leftovers can be stored in the refrigerator for up to 2 days but layering and toppings may be less crisp.
Keywords: 7 layer salad, layered salad, picnic salad, potluck salad, iceberg lettuce salad, bacon salad, easy salad recipe, layered vegetable salad
