Seven Layer Salad
This chilled seven layer salad is a retro potluck favorite for good reason. Crisp lettuce, sweet peas, cheddar, eggs, bacon, and a creamy dressing stack into a colorful side dish that can be made ahead.
Total
40 min
Servings
8 to 10 servings
Level
Easy
Seven layer salad is the kind of dish that looks impressive without asking much from the cook. It is built in a clear bowl so every layer shows, then chilled until the vegetables are cold and crisp.
The creamy dressing is spread over the top instead of tossed through the salad. This helps seal in freshness and makes the salad handy for parties, cookouts, and holiday tables.
This version uses classic layers: lettuce, crunchy vegetables, red onion, peas, hard-boiled eggs, cheddar, and bacon. You can serve it straight from the bowl, or gently scoop down through all the layers so everyone gets a bit of everything.
01What you'll need
Ingredients
15 items · 8 to 10 servings
- 8 slices bacon
- 4 large eggs
- 1 large head iceberg lettuce or 2 romaine hearts, chopped, washed, and very well dried
- 1 cup thinly sliced celery
- 1 red bell pepper, diced
- 1/2 cup finely diced red onion
- 2 cups frozen peas, thawed and patted dry
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup mayonnaise
- 1/2 cup sour cream or plain Greek yogurt
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives or parsley, optional
02How to make it
Step-by-step
1. Cook the bacon
Cook the bacon in a skillet over medium heat until crisp, turning as needed. Drain it on paper towels, then crumble or chop it. If the bacon gives off a lot of fat, pour it into a heat-safe container, not down the sink.
2. Boil the eggs
Place the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a boil, turn off the heat, cover, and let stand for 10 to 12 minutes. Move the eggs to a bowl of ice water. When cool, peel and chop or slice them.
3. Mix the dressing
In a small bowl, stir together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper. The dressing should be thick enough to spread. Taste and add a little more salt, pepper, or vinegar if you like it tangier.
4. Dry the vegetables
Make sure the lettuce, peas, celery, and bell pepper are dry before layering. Extra water can make the salad soggy. A salad spinner helps, but clean kitchen towels also work well.
5. Start the layers
In a large clear glass bowl or trifle dish, spread the chopped lettuce in an even layer. Add the celery and bell pepper as the next layer, pressing them lightly so the surface is fairly even.
6. Add onion, peas, and eggs
Scatter the red onion over the vegetables. Add the thawed peas in an even layer, then arrange the chopped or sliced eggs on top. Try not to press too hard, so the layers stay distinct.
7. Add cheese and dressing
Sprinkle the cheddar cheese over the eggs. Spoon the dressing on top and gently spread it to the edges of the bowl. This top layer helps cover the salad while it chills.
8. Chill and finish
Cover the bowl and refrigerate for at least 2 hours, or up to overnight. Just before serving, sprinkle the crumbled bacon and optional chives or parsley over the top. Serve with a large spoon, scooping down through the layers.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the salad up to 24 hours ahead, but add the bacon just before serving so it stays crisp.
- Storage: Cover leftovers and refrigerate for up to 2 days. The lettuce will soften over time, but the salad is still fine to eat if it has been kept cold.
- Dry ingredients matter: Wet lettuce or peas are the main reason seven layer salad turns watery. Pat everything dry before it goes into the bowl.
- Swap the greens: Iceberg gives the classic crunch, while romaine has more flavor. You can use a mix of both.
- Lighten the dressing: Replace the sour cream with plain Greek yogurt. You can also use half mayonnaise and half yogurt, though the dressing will taste tangier.
- Change the protein: Leave out the bacon for a vegetarian version, or use smoked almonds or roasted sunflower seeds for crunch. If serving vegetarians, check that the cheese is vegetarian-friendly too; some cheeses use animal rennet.
Cook's note
A clear, straight-sided bowl shows off the layers, but any large serving bowl works. If you use a shallow dish, make the layers wider rather than taller and spread the dressing all the way to the edges.
04Frequently asked
Questions & answers
Can I make seven layer salad the night before?
Yes. Seven layer salad is a good make-ahead dish. Assemble it the night before, cover, and refrigerate. For the best texture, wait to add the bacon until just before serving.
Do I need to thaw the peas first?
Yes. Thaw the frozen peas and pat them dry before adding them. Frozen peas can release water as they thaw, which may make the salad watery.
What bowl should I use for seven layer salad?
A large clear glass bowl, trifle dish, or straight-sided serving bowl is traditional because you can see the layers. If you do not have one, use any large bowl with enough room to scoop through the salad.
Can I toss the salad before serving?
You can, but it will no longer look layered. Many people serve it layered and scoop down to get a little of each part. If you prefer a tossed salad, mix it gently right before serving.
How long can seven layer salad sit out?
Because the dressing contains mayonnaise and dairy, keep the salad cold. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the room or outdoor temperature is very hot.
05Keep cooking
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