by Michelle
May 22, 2014 (updated May 28, 2023)
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4.41 (20 ratings)Seven Layer Salad with tons of delicious add-ins like bacon, cheese, hard-boiled eggs and more! The dressing is killer and totally makes it!
Picnic food is, without a doubt, some of my favorite food around. Hot dogs charred to a crisp on the grill… potato salad… baked beans… coleslaw… watermelon! You name it, and I’ll fill my plate with it at a picnic. I’ve had versions of this 7-layer salad at countless family picnics growing up, and it’s no wonder that I love it so much. Two main reasons:
1) It’s filled with lots of stuff. Like Elaine from Seinfeld, I love a big salad with lots of stuff. Things like bacon, cheese and hard-boiled eggs definitely make salads infinitely more appealing.
2) The dressing mimics the one that my grandma uses in her legendary broccoli salad. I could drink that dressing!
I couldn’t come across any family recipes for this salad, as I think it’s one of things that you just know and throw together.
I did three sections of seven layers each, so that there was a superb mix of ingredients; no digging around for specific ingredients. Plus, more dressing throughout is good for everyone, right?!
With Memorial Day on our doorstep (hello, how is it the beginning of summer already?!), I thought some picnic food was in order. If you’re hosting a bash or going to one, this is a perfect dish that feeds an army and is a huge crowd-pleaser.
Have a fantastic holiday weekend; I hope you get to eat some awesome picnic food!
Watch How to Make Seven Layer Salad:
If You Like This Seven Layer Salad, Try These:
- Broccoli Salad
- Favorite Italian Pasta Salad
- Best Ever Potato Salad
- Warm Spinach Salad with Bacon, Mushrooms & Hard-Boiled Eggs
One year ago: Frozen Brownie Sundae
Two years ago: Grilled Chicken Drumsticks with Spicy Apple Glaze
Three years ago: Peanut Butter Brownies
Four years ago: Blackberry Pie Bars
Five years ago: Coconut Chocolate Chunk Brownies
Six years ago: Lighter Chicken Parmesan
Seven years ago: Taco Rice Salad
Seven Layer Salad
Yield: 8 to 10 servings
Prep Time: 30 minutes mins
Total Time: 30 minutes mins
A fabulous 7-layer salad consisting of Romaine lettuce, peas, red onion, bacon, hard-boiled eggs, cheddar cheese and green onions. The dressing is killer!
4.41 (20 ratings)
Ingredients
- 1 head romaine lettuce, coarsely chopped, divided
- 1 cup (145 g) frozen peas, divided
- ½ (0.5) red onion, finely diced, divided
- 12 ounces (340.2 g) bacon, cooked and crumbled, divided
- 3 hard-boiled eggs, peeled and diced, divided
- 1½ cups (169.5 g) shredded cheddar cheese, divided
- 1 bunch green onions, thinly sliced, divided
For the Dressing:
- 1 cup (230 g) sour cream
- 1 cup (224 g) mayonnaise
- ½ cup (100 g) granulated sugar
- 2 tablespoons white vinegar
- Salt and pepper, to taste
Instructions
In a medium bowl, whisk together all of the dressing ingredients; set aside.
Place one-third of the lettuce in the bottom of a trifle dish. Top with one-third each of the peas, red onion, bacon, hard-boiled egg, cheese and green onions. Spread one-third of the dressing over the top.
Repeat layers again, ending with the dressing.
For the last set of layers, begin again with the lettuce, peas and red onion, then cover with the remaining dressing. Top the dressing with the bacon, hard-boiled egg, cheese and green onions. Cover and refrigerate for at least 30 minutes before serving. Salad should be eaten the day it is assembled.
Notes
Nutritional values are based on one serving
Calories: 439kcal, Carbohydrates: 22g, Protein: 14g, Fat: 32g, Saturated Fat: 14g, Cholesterol: 137mg, Sodium: 692mg, Potassium: 246mg, Fiber: 1g, Sugar: 17g, Vitamin A: 965IU, Vitamin C: 8.4mg, Calcium: 204mg, Iron: 0.9mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Salad
Cuisine: American
[photos byThe Almond Eater]
Originally published May 22, 2014 — (last updated May 28, 2023)
4.41 from 20 votes (16 ratings without comment)
33 Comments on “Seven Layer Salad”
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Jane — Reply
Would like to try
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Suzanne M Eager — Reply
I have been making this salad for years. Nothing more refreshing and you get everything in one bite for a salad. I’m still puzzled about the person who made the comment that Yankees don’t know about this good stuff. This “good stuff” has been around since the 80s.
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Louise — Reply
I was just wondering talking about making this for Memorial Day. I mix a teaspoon of dijon mustard in the dressing. It’s great made with spring lettuce from our garden.
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Tammy — Reply
What size trifle dish
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Michelle — Reply
Hi Tammy, I have a 3 quart trifle dish.
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Traci Kenworth — Reply
Another winner from the looks of it.
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Terri DeFreze — Reply
My mom made a layered salad just like this but used ham and swiss cheese instead of bacon and cheddar. She only did one layer which filled the bowl and all of the dressing went on top and then into the refrigerator overnight. It was the best salad!
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Lynn — Reply
Love love it. Made it more keto friendly and used a diet sweetener. I was out of white vinegar so I used apple cider vinegar. One of our favs and have made it many times. The dressing makes a great coleslaw dish also.
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Jessica McClain — Reply
It’s a little overdressed and makes it too rich, I would suggest cutting the dressing back a bit. But other than that, it’s exactly what I’ve been missing! Yankee folks don’t know about this good stuff! <3 Thank you SO much for posting this recipe I've been craving it for years and finally found the perfect one!
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Lisa Williams — Reply
Ok, so this may be a silly question, but what do you mean by saying “I mixed 3 sections of 7 layers each?” I understand the layering part, of course, I’m just confused about the 3 sections. Thank you so much!
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Michelle — Reply
Hi Lisa, Basically I did three “sets” of those of those 7 layers, separated by dressing, if that makes sense.
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Louise Wagner — Reply
Try adding a tablespoon on dijon mustard to the dressing, delicious!
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Maria Hanrahan — Reply
I am making this again today….I made it last month when my 15 year old son was coming home after being away overnight and when I texted him to let him know that, his response was “OMG YESSSS”. My daughter loves it, too, and it was her request for it that prompted me to buy the ingredients for it last night. We love the stuff and could eat it every week, and I agree that having the layers repeated makes it extra delicious!
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Kathy H — Reply
Made this salad for Memorial Day family gathering because it was very similar to one my grandma used to make. It was a big hit & devoured by the family. Thanks for the great recipe and the memories.
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Mary S — Reply
I love your Layered “7 Layered” Salad!! I always disliked the fact that all the dressing was heaped on top of this huge stack of layers. And, girl, you have solved the problem, quite simply. Amazing to think it took more than 40 years for someone to come up with it! Bravo Brown Eyed Baker!! :) Love You!!
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marcie — Reply
This salad looks so good with all of those delicious layers and would be perfect for any summer gathering!
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Reginia Cordell — Reply
We absolutely love several versions of seven layer salad and I’m sure this one would fit nicely into our rotation.
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Robin Christensen — Reply
My family LOVES this salad! Mine is just a little different, but it is basically the same recipe. I hadn’t made it in years until a few months ago and my husband is STILL talking about it!
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elizabeth — Reply
This is a variation on my all time favorite salad. We just layer ours in a 9×13 starting with the lettuce and just add all the ingredients on top. Topping is the mayo and sugar. I just love all these flavors together. I think the one I use is also called 24 hour salad because you make it the day before. I’m going to give this variation a try. Especially the topping since it’s a little different.
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Linda @ Veganosity — Reply
This reminds me of a summer salad that my mom used to make. The colors are beautiful! I don’t do eggs, cheese, or bacon, but it’s so pretty that I’m going to reinvent it in a vegan form. The good news is that I have never liked hard boiled eggs so that would have been omitted no matter what-ha! My portobello bacon or coconut bacon will work though, as will dollops of cashew cheese. Have a wonderful Memorial Day!
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Angie — Reply
This looks wonderful , light and fresh!
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Janet T — Reply
I am using all of your recipes to celebrate my Son’s graduation from high school. With the addition of your peanut butter cup cookies to the menu, I have the cookies frozen awaiting the big party day!
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TERRY — Reply
This was an IT salad in the 70’s!! It is still a family favorite and will probably make for this Memorial Day! Back in the 80’s I had a wild hair and decided to salt and pepper the lettuce before layering…wrong! The next day the lettuce was wilted and a ton of water was in the bottom of the bowl! What was I thinking!!!!
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ShaNae — Reply
I make the exact same salad. An addition I add is chopped red cabbage, about 1/2 a head. It adds another layer to the already goodness of it. I put it on the bottom or on top of the lettuce and I have never come home with leftovers. :) Good stuff for sure!
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Gwen — Reply
Haven’t made this in years! Looks so good. I will be taking this to my sister’s on Memorial Day. Thanks for another great recipe!!!
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basketpam — Reply
I remember when this was one of those “IT” dishes back in the 70s. EVERYONE was making seven layer salad. Where did you dig this up? I’ve actually thought about it not all that long ago. Another one is that box cake mix that they discontinued and I was DEVASTATED – Chocolate Macaroon Bundt Cake. See if you can dig that one up too. I’ve been told by MANY MANY older (as in over 45 women they loved that one too when it was on the market, why they ever discontinued it I’ll never know. This salad is the salad that skyrocked Hidden Valley Ranch Dressing to it’s fame as a good many people used that as the dressing instead of any thing from scratch. Of course, they were the days when the ONLY way you could have Hidden Valley Ranch was from a packet of dry mix and you added your own moist ingredients. Personally, I STILL believe it taste much fresher and better that way rather than from a bottle. It would be like pouring a bottle dressing all over this salad, it’s NOT the same.
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Terri — Reply
omg. I am 51 and I looooved that chocolate macaroon cake, my favorite part was the very moist coconut cake in the middle. I have seen quite a few recipes for scratch options but none of them can seem to get the coconut part right (every recipe wants put some kind of coconut fillling in the center, it’s just not right). I also loved the one with the soft fudgy pudding like tunnel in the center. My mom made both of those cakes many, many, many times. And youre right everyone who remembers them seems to have loved them, especially the chocolate macaroon one. A few years ago there was a site where many people posted about how much they wanted that cake back. I miss them sooooo much!!!!!!
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Diane —
OMG – I am 47 and also loved that Macaroon Cake.. we probably made once a month…… memories. Who made it?? Duncan Hines or Pillsbury?
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Jean —
The cake mix was made by Pillsbury. This recipe is perhaps the closest I have found to the mix. Pour half of the batter in the bundt pan, then spoon the filling over it, followed by the rest of the batter. Hope you like it…
http://www.food.com/recipe/chocolate-macaroon-cake-bundt-cake-90444?ftab=reviews
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tahnycooks — Reply
This salad is one of my favorite salads sitting on the buffet line after church for a potluck dinner. Classic and never gets old! Love frozen peas btw!
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Baby June — Reply
That looks awesome! I always love trying different recipes for the classics, and this one looks like it would be a great variation! :)
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Sarah Liz — Reply
This looks absolutely amazing! I’ll have a go at making it in the next week or so as study food, it’ll be a better alternative to all the chips I normally snack on as I cram!
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amanda @ fake ginger — Reply
This is my faaaaavorite summer food! I’ll definitely be craving it after seeing this!
