Name: Seven-Layer Salad
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 6 cups romaine or iceberg lettuce, chopped; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 cup green peas (frozen and thawed); 4 hard-boiled eggs, sliced or chopped; 1 1/2 cups shredded cheddar cheese; 6 slices bacon, cooked and crumbled; 3/4 cup mayonnaise; 1/2 cup sour cream; 1 tbsp sugar; Salt and black pepper to taste

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Seven-layer salad is a colorful, classic dish that I love bringing to picnics, potlucks, or family dinners. It’s a layered beauty of crisp vegetables, creamy dressing, cheese, bacon, and more—all assembled in a clear dish to show off every vibrant tier. It’s fresh, crunchy, creamy, and a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it’s as visually impressive as it is delicious. It’s easy to assemble, make-ahead friendly, and endlessly customizable. The layers stay crisp under the creamy dressing, and each bite delivers a little bit of everything—veggies, savory crunch, and a touch of richness. It also looks stunning on the table in a glass bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Romaine or iceberg lettuce (chopped)
Cherry tomatoes (halved)
Red onion (thinly sliced)
Green peas (frozen and thawed)
Hard-boiled eggs (sliced or chopped)
Cheddar cheese (shredded)
Bacon (cooked and crumbled)

For the dressing:

Mayonnaise
Sour cream
Sugar
Salt and black pepper

Directions

I start by making the dressing: I mix mayonnaise, sour cream, sugar, salt, and pepper in a bowl until smooth and creamy.
In a large, clear trifle bowl or deep glass dish, I begin layering. First, I spread the chopped lettuce evenly on the bottom.
I follow with layers of tomatoes, red onion, green peas, hard-boiled eggs, and shredded cheese.
I gently spread the dressing over the top, covering the entire surface like a thick frosting.
I sprinkle the crumbled bacon over the dressing as the final layer.
I cover the salad with plastic wrap and refrigerate for at least 4 hours (or overnight) before serving.

Servings and timing

This recipe serves 8–10 people.
Prep time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 20 minutes (mostly hands-off)

Variations

I’ve made this with chopped cucumber, corn, or avocado for extra texture. Sometimes I use a ranch or Greek yogurt-based dressing for a different flavor. For a vegetarian version, I skip the bacon or use crispy chickpeas instead. I’ve also layered in cooked pasta for a more filling twist or used baby spinach in place of lettuce.

storage/reheating

I store leftovers tightly covered in the fridge for up to 2 days. The salad holds up surprisingly well thanks to the thick dressing barrier, though the lettuce can soften over time. I don’t recommend freezing this dish, and reheating isn’t necessary—it’s best served cold.

FAQs

Can I make this salad a day ahead?

Yes, I often make it the night before and refrigerate it. The flavors meld, and the layers stay fresh and crisp under the dressing.

Do I have to use a clear dish?

No, but I love using one because it shows off the layers and makes the salad extra appealing. A regular bowl works fine if presentation isn’t a priority.

Can I use a different dressing?

Absolutely. I’ve used ranch, blue cheese, or even Caesar dressing when I want a different flavor profile.

Will the lettuce get soggy?

If the dressing is only on the top layer and the salad is chilled properly, the lettuce stays crisp for a day or two.

Can I add protein to make it a full meal?

Yes. I’ve added grilled chicken, ham, or even canned tuna for a more filling, protein-packed salad.

Conclusion

Seven-layer salad is a timeless, easy dish that I always enjoy making and sharing. It’s bright, crunchy, and creamy all in one, with layers that look as good as they taste. Whether I serve it for a casual BBQ or a festive gathering, it’s a simple yet impressive way to feed a crowd.