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–+ servings

Classic Seven Layer Salad

Eleanor Craig
The Seven Layer Salad is a beloved American classic, hailing from the Southern United States and frequently found at potlucks, family gatherings, and picnics. What makes it so cherished is its colorful strata of crisp vegetables, creamy dressing, and savory toppings that meld beautifully with each bite. This salad is a wonderful make-ahead dish that actually improves as it rests, allowing flavors to deepen and textures to harmonize. Bright, bold, and incredibly simple to prepare, this layered salad is as visually stunning as it is delicious.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 413 kcal

Equipment

  • Large glass trifle bowl or clear salad dish
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Skillet
  • Paper towels

Ingredients
 
 

For the Salad:

  • 1 head iceberg lettuce washed, dried, and chopped
  • 1 ½ cups grape tomatoes halved
  • 1 ¼ cups frozen green peas thawed
  • 1 cup cheddar cheese freshly shredded, preferably sharp
  • 1 cup cooked bacon crumbled; about 8 slices
  • 4 large hard-boiled eggs peeled and sliced
  • ½ cup green onions chopped, both green and white parts

For the Dressing:

  • 1 cup mayonnaise preferably full-fat for creaminess
  • ½ cup sour cream full-fat or Greek yogurt for tangier option
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions
 

  • Cook the Bacon: In a skillet over medium heat, cook the bacon until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate and crumble once cooled.
  • Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, sugar, salt, and pepper until smooth and well-combined. Set aside.
  • Assemble the Salad: In a large glass bowl, layer ingredients in the following order (from bottom to top): chopped lettuce, halved grape tomatoes, green peas, sliced eggs, green onions, shredded cheddar cheese, and crumbled bacon.
  • Spread the Dressing: Gently spread the prepared dressing across the top layer (bacon) using the back of a spoon to seal the ingredients. You may sprinkle additional green onions or cheese over the top for garnish, if desired.
  • Chill: Cover with plastic wrap and refrigerate for at least 2 hours before serving to let the flavors meld and the layers settle.

Notes

  • Vegetarian Option: Replace bacon with smoked tempeh or coconut bacon for a meatless twist.
  • Dairy-Free Alternative: Substitute mayonnaise and sour cream for vegan equivalents like cashew cream and plant-based mayo.
  • Add crunch: A handful of toasted sunflower seeds or croutons on top just before serving will add an extra texture.
  • Make-ahead tip: The salad can be made up to 12 hours in advance; just keep chilled until ready to serve.

Nutrition

Calories: 413kcalCarbohydrates: 8gProtein: 13gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 142mgSodium: 692mgPotassium: 276mgFiber: 2gSugar: 5gVitamin A: 854IUVitamin C: 14mgCalcium: 144mgIron: 1mg
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