7 Layer Salad

Colorful veggies, a simple homemade dressing, and crispy bacon make this 7 layer salad a potluck favorite. It can be made hours ahead (or overnight!), then brought to the table chilled, crisp, and ready to scoop.

• Flavor: A creamy, slightly sweet dressing balances with the salty bacon, sharp cheddar, and sweet peas for a nostalgic potluck flavor.
• Prep Note: This dish is designed as a make-ahead salad that chills for hours, so it is ready to serve when guests arrive.
• Time-Saving Tip: Use prewashed chopped lettuce, bagged shredded cheese, precooked or microwave bacon, and store-bought hard-boiled eggs.
• Serving Suggestions: I love to make this salad into a trifle bowl to bring to a holiday gathering, a family potluck, or a summer barbecue.

Fresh Layers & Easy Swaps

• Lettuce: Iceberg lettuce has high water content, so it stays nice and crunchy. Swap for romaine, kale, or shredded brussels sprouts
• Veggies: Cherry or grape tomatoes hold their shape best when layering. Frozen peas add a pop of sweetness, but can be swapped for canned peas for a more classic taste. Green onions add a mild, fresh flavor. For more bite and color, use red onions instead. Soak and drain well for a milder flavor.
• Eggs: I find the air fryer is the easiest way to make hard-boiled eggs. Just let them cool completely before chopping so the whites stay nice and firm.
• Dressing: Made with staple ingredients like mayo and sour cream, this dressing is lightly seasoned and simple to make. Use a bottle of ranch dressing for an easy shortcut.
• Cheddar Cheese: Use medium or sharp cheddar for a bold flavor that stands up to the other ingredients.
• Bacon: Crispy, crumbled bacon adds a salty, smoky flavor. You can either bake your own or use bacon bits.
  • Quick Tip: If using bacon bits, cook them in a skillet or the microwave to add a little more crispness.

How to Build a 7 Layer Salad

1. Combine all the dressing ingredients and set aside.
2. Prep all the salad ingredients and layer in a trifle bowl (full recipe below).
3. Refrigerate before serving to let all the flavors meld.
4. When ready to serve, top with cheese and bacon, and scoop straight down so each serving gets a bit of every layer.

• Dry the lettuce very well with a salad spinner, so that the water does not soften the layers.
• If using juicy tomatoes, place peas or onions between the lettuce and tomatoes to keep the lettuce as crisp as possible.
• Spread the dressing to the edges to create a seal that keeps the salad fresher and helps it hold up overnight.
• Add cheese and bacon just before serving so the cheese stays light and the bacon stays crisp.
• Keep the salad chilled and return it to the refrigerator within 2 hours of serving, or sooner if it sits out in warm temperatures.

Storing Leftovers

Cover leftovers tightly with plastic wrap in the original bowl or transfer to airtight containers and refrigerate for up to 3 days. If extra liquid collects at the bottom, carefully tilt the dish over the sink and pour off the excess before serving leftovers.

Classic Potluck Salads To Share

Did you make this 7 Layer Salad? Leave a comment and rating below.

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

• In a medium bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.

• With a salad spinner, wash and dry the lettuce very well. Place chopped lettuce in the bottom of a large trifle bowl (or 9×13 pan).

• In order, top with tomatoes, peas, boiled eggs, and green onions. Spread the dressing on top right to the edges.

• Cover the salad and refrigerate for at least 4 hours or overnight.

• Top with cheese and bacon before serving.

• Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!
• To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.

Optional Ranch Style Dressing
1 cup mayonnaise
¾ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon fresh dill
1 tablespoon fresh parsley
salt & pepper to taste

Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.