7 Layer Salad
This 7 Layer Salad is a classic Southern dish with crisp lettuce, red onion, peas, tomatoes, creamy dressing, cheddar cheese, and bacon arranged in beautiful layers. Ready in 15 minutes of prep plus 4 hours chill time, it feeds 8-10 people and costs under $15 to make. The homemade dressing seals the vegetables to keep everything fresh and crisp! It’s perfect for potlucks, family gatherings, or backyard BBQs when you need a make-ahead salad that looks impressive and feeds a crowd.
If you are looking for something pretty to serve, that’s delicious too – let’s not forget that part – this 7 layer salad is my go to potluck dish. Right up there with my layered cornbread salad.
Salads are always a great side dish, and I love one that is easy to prep ahead. Making smaller versions in individual mason jars is great for those weekday lunches when you need to grab something before heading off to work.
The glass jar keeps all the veggies crisp and fresh, and the dressing is already in the jar so you don’t have to juggle extra containers. Toss in some cooked chicken, hard-boiled eggs, or salad shrimp to add some protein!
Serve it with BBQ chicken, carnitas, or hot dogs for summer cookouts. Add in some potato salad and baked beans for the complete spread!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Lettuce – Most of the versions I’ve tried use iceberg lettuce but I prefer romaine lettuce. It’s a brighter green color and holds up under the toppings really well. I’ve even made this with cabbage!
- Red onion – Feel free to switch this for Vidalia or green onions but the red color really pops and the red onion has more of a bite to it.
- Green peas – These may seem weird but they taste yummy. I use frozen peas because they keep their bright green color. Be sure to thaw them before adding.
- Tomatoes – Cherry or grape tomatoes work best and I like to use the yellow and orange ones too. Roma tomatoes will work, just be sure to dice small.
- Cheese – Cheddar is the classic cheese to use because of the bright orange color and the sharp flavor. Grate your own for better flavor.
- Bacon – I like to use center cut bacon because it’s thicker and has less fat, but use your favorite. Avoid bacon bits because the flavor isn’t as great and they can be hard to chew sometimes.
Dressing Ingredients
- Mayonnaise – I prefer Duke’s mayo but feel free to use your favorite. Even Miracle Whip! *GASP* I also like to use Kewpie Japanese mayo becuase it’s extra rich tasting.
- Sour Cream – This adds a tangy flavor and you can use low fat or fat free. Substitute Greek yogurt if you have that.
- Parmesan Cheese – A blend of parmesan, asiago, and romano cheese is even better! Use the shredded or fresh grated. Skip the powdered stuff in the aisle.
- Sugar – This just adds a little sweetness but feel free to substitute your own sweetener or leave out.
This dressing is delicious and the perfect compliment to the layers. It’s thick enough to stay in one layer and not drip through while it’s resting in the fridge.
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How To Make 7 Layer Salad
- Combine the mayonnaise, sour cream, parmesan cheese, and sugar in a medium bowl.
- Mix to combine and set aside for sugar to dissolve fully and the flavors to mix.
- Prep all the vegetables and bacon by dicing into bite-sized pieces and grating the cheese. Be sure to dry everything fully.
- Layer in a clear trifle bowl or large glass bowl in this order: lettuce on the bottom, then red onion, peas, and tomatoes.
- Spread the dressing over the top, and sprinkle with cheddar cheese. Finish with the chopped bacon.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. The longer it sits, the better the flavors meld together.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Make-Ahead
Refrigerator: Store covered tightly with plastic wrap for up to 3 days. The dressing may get slightly watery after a few days. Just tip the container and drain off any excess liquid and toss again.
Freezer: I don’t recommend freezing this salad. The fresh vegetables will get mushy when thawed and the dressing separates. Salads are best kept fresh.
Make-Ahead: This is the perfect make-ahead salad! Prep it one day in advance for the best flavor. The dressing needs at least 4 hours to marinate the vegetables but overnight is even better. The dressing forms a seal that keeps everything fresh and crisp.
Keep Crispy: Store the bacon separately and add it right before serving if you want it extra crispy. The dressing can also be stored separately and added when ready to serve.
Variations
- Different Vegetables – Add cauliflower, broccoli florets, diced celery, bell peppers, cucumber, corn, shredded carrots, or sliced olives. Make it an 8 or 9 layer salad if you like.
- Add Protein: Layer in chopped hard-boiled eggs, diced ham, or grilled chicken to make this a main dish salad instead of a side.
- Different Cheese: Try Monterey Jack, pepper jack, or a Mexican blend instead of cheddar for different flavor.
- Ranch Dressing: Use ranch dressing instead of the homemade dressing if you want something even easier. Make sure it’s thick so it doesn’t drip through the layers.
- BLT Version: Use only lettuce, tomatoes, bacon, and dressing with extra bacon on top for a deconstructed BLT salad. If using only a few ingredients do double layers.
- Add Crunch: Top with toasted pecans, sunflower seeds, or dried cranberries right before serving for extra texture.
Frequently Asked Questions
One day ahead is the perfect amount of time. If you need it quicker, try to let it sit for at least 4 hours. The longest I have made this in advance is 3 days. When I did this I used the small grape tomatoes and placed the cut sides up in the layer. The dressing forms kind of a protective seal that keeps vegetables fresh and crisp for up to 3 days in the refrigerator.
Yes! Ranch dressing, blue cheese dressing, or any thick creamy dressing works great. Avoid thin vinaigrettes and oil based dressings since they’ll drip through the layers instead of staying on top as a seal. Store-bought ranch is an easy swap.
Thoroughly dry all ingredients after washing. Any excess water makes the salad watery. If using sliced tomatoes, layer them cut-side up so liquid doesn’t pool. Wrap tightly with plastic wrap when storing.
I like to leave it layered as long as possible because it’s so pretty. You can also let everyone serve themselves but I find that no one wants to the first one to mess up the layers. Give it a quick toss when everyone is ready to eat.
A 4-5 quart clear, glass bowl or trifle dish works perfectly. You want tall sides to show off the layers. A 9×13 inch casserole dish also works if you don’t have a tall bowl but the layers will be much thinner.
You sure can! I love making these in individual mason jars for lunches, showers, or brunches. You still get the layers but everyone can mix their salad how they want. Plus, you can just shake the jar with the lid on and the salad is mixed without any mess.
If you want extra crispy bacon, store it separately and add it right before serving. If you store the bacon near the dressing it will lose that crispy texture. I know some people don’t mind that but I love my bacon extra crispy.
Recipe Tips & Tricks
- Use a clear glass bowl or trifle dish to show off all those pretty layers.
- The lettuce forms the base so use one that is sturdy and can hold up to the dressing and the toppings without getting watery and limp.
- Thoroughly wash and dry all vegetables before layering. Even a little water makes the salad soggy after sitting overnight.
- Chop everything into similar bite-sized pieces so it’s easy to mix and eat. Big chunks are hard to scoop and don’t distribute evenly.
- Take your time arranging each layer even and level for the prettiest presentation.
- Let the dressing sit for a few minutes after mixing so the sugar dissolves completely and gets creamy.
- Cover tightly with plastic wrap when storing to prevent the top from drying out and to keep the seal intact.
- Add the bacon right before serving if you want it extra crispy. The dressing softens it slightly when it sits overnight.
- Layer tomatoes cut-side up if using halved cherry tomatoes. This prevents their juice from making the salad watery.
- Make individual portions in mason jars for easy weekday lunches. They look cute and travel well too.
This 7 layer salad recipe is perfect for prepping ahead and makes a beautiful and delicious addition to any table. And the best part is you can make the layers with your favorite salad toppings!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
7 Layer Salad Recipe
Ingredients
Salad
- 3 hearts romaine lettuce washed, diced (roughly 8 cups of lettuce)
- 2 cups red onion diced
- 13 ounces frozen green peas thawed
- 20 ounces cherry tomatoes 2 pints, halved
- 8 ounces cheddar cheese shredded
- 12 ounces bacon cooked and chopped
Salad Dressing
- 2 cups mayonnaise
- ¼ cup sour cream
- 2 tablespoon sugar
- ¾ cup parmesan cheese grate
Instructions
- Combine the dressing ingredients in a small bowl. Whisk to combine and set aside until ready to add to the salad.
- Wash and dry all the vegetables.
- Dice into bite-sized pieces.
- Assemble the salad in the trifle bowl in the following order.
- Lettuce, red onion, peas, and tomatoes.
- Spread the dressing over the tomatoes, covering as much as possible.
- Top with the cheddar cheese and bacon.
- Wrap tightly with plastic wrap.
- Store in the refrigerator at least 4 hours or overnight.
- When ready to serve, remove the plastic wrap and enjoy.
Notes
- Use a clear glass bowl or trifle dish to show off all those pretty layers.
- The lettuce forms the base so use one that is sturdy and can hold up to the dressing and the toppings without getting watery and limp.
- Thoroughly wash and dry all vegetables before layering. Even a little water makes the salad soggy after sitting overnight.
- Chop everything into similar bite-sized pieces so it’s easy to mix and eat. Big chunks are hard to scoop and don’t distribute evenly.
- Take your time arranging each layer even and level for the prettiest presentation.
- Let the dressing sit for a few minutes after mixing so the sugar dissolves completely and gets creamy.
- Cover tightly with plastic wrap when storing to prevent the top from drying out and to keep the seal intact.
- Add the bacon right before serving if you want it extra crispy. The dressing softens it slightly when it sits overnight.
- Layer tomatoes cut-side up if using halved cherry tomatoes. This prevents their juice from making the salad watery.
- Make individual portions in mason jars for easy weekday lunches. They look cute and travel well too.
Nutrition
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