Seven layer salad recipe
This easy seven layer salad recipe is a colorful, make-ahead side dish with crisp veggies, creamy dressing, cheese, and bacon. Perfect for potlucks or holidays!
Ingredients
- Base Layers
- 1 large head of iceberg lettuce chopped
- 1 medium red onion thinly sliced
- 1 bell pepper red or yellow, diced
- 1 cup celery chopped
- Middle Layers
- 1 10 oz bag frozen peas, thawed
- 4 boiled eggs sliced or chopped
- Creamy Dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons sugar
- Salt and black pepper to taste
- Toppings
- 2 cups shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 2–3 green onions thinly sliced
Instructions
- Choose your bowl. A large, clear glass bowl (or even a trifle dish) makes the layers shine.
- Layer 1 – Lettuce. Spread the chopped iceberg evenly across the bottom.
- Layer 2 – Red onion. Scatter the thin slices over the lettuce for flavor and color.
- Layer 3 – Bell pepper + celery. Add a bright, crunchy mix.
- Layer 4 – Frozen peas. Spread in an even layer (no need to cook them — just thaw).
- Layer 5 – Eggs. Arrange slices or scatter chopped boiled eggs for richness.
- Layer 6 – Dressing. Whisk mayo, sour cream, sugar, salt, and pepper. Spread gently over the top like “frosting” to seal in freshness.
- Layer 7 – Toppings. Finish with shredded cheddar, crumbled bacon, and a sprinkle of green onions.
Notes
- Pat veggies dry to avoid sogginess.
- Spread the dressing edge-to-edge to “seal” freshness.
- Best made the night before or morning of serving (not more than 24 hours in advance).
- Traditionally served layered, not mixed. Guests scoop down with a spoon for all layers.
- Naturally gluten-free; adjust cheese and bacon for vegetarian or vegan versions.