Seven-Layer Salad

Seven-layer salad is one of those classic dishes I turn to when I want something colorful, crisp, and easy to make ahead. It’s layered with fresh vegetables, savory toppings, and a creamy dressing that ties everything together. Whether I’m bringing it to a potluck or serving it at a family dinner, this salad always adds a festive touch to the table.

Why You’ll Love This Recipe

What I really love about seven-layer salad is how beautiful and practical it is. Each layer adds its own texture and flavor, and the whole thing can be assembled hours in advance. The creamy dressing sits on top, sealing everything in until it’s ready to be tossed. I don’t have to worry about anything getting soggy, and it’s always a crowd-pleaser.

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 or diced tomatoes

• Cucumber or celery, diced

• Red onion, thinly sliced

• Frozen green peas, thawed

• Hard-boiled eggs, sliced

• Cheddar cheese, shredded

• Cooked bacon, crumbled

For the dressing:

• Mayonnaise

• Sour cream (or Greek yogurt)

• Sugar

• Salt and pepper

• Vinegar or lemon juice (optional for a tangy twist)

Directions

1. I start by preparing all the ingredients and making sure everything is chopped, cooked, or shredded as needed.

2. In a large clear glass bowl (for presentation), I begin layering:

   • Lettuce goes on the bottom

   • Then tomatoes

   • Followed by cucumber or celery

   • Then red onions

   • A layer of peas comes next

   • Then sliced hard-boiled eggs

   • I sprinkle shredded cheese on top

3. For the dressing, I mix mayonnaise, sour cream, sugar, salt, and pepper until smooth. Sometimes I add a splash of vinegar or lemon juice for brightness.

4. I spread the dressing evenly over the top of the salad like frosting, covering the entire surface.

5. Finally, I top the dressing with crumbled bacon and a bit of extra cheese if I feel like it.

6. I cover the bowl with plastic wrap and refrigerate for at least 2 hours—or up to overnight—before serving.

Servings and timing

This recipe makes about 8 servings. Prep time is around 20–25 minutes, plus at least 2 hours of chilling time to allow the flavors to meld.

Variations

I sometimes add chopped bell peppers, corn, or black beans for extra flavor and color. When I want it a bit lighter, I use Greek yogurt in the dressing. I’ve also swapped out the cheddar for mozzarella or crumbled feta, and for a vegetarian version, I just leave out the bacon or use a plant-based alternative.

Storage/reheating

This salad is best eaten within 24 hours, but it can be stored in the fridge, covered, for up to 2 days. I don’t recommend reheating—it’s meant to be served cold. If I want to freshen up leftovers, I stir in a bit of extra lettuce and give it a gentle toss.

FAQs

Can I make seven-layer salad a day ahead?

Yes, I often assemble it the night before and keep it covered in the fridge. It holds up beautifully and is ready to go when I need it.

Do I have to use a clear bowl?

Not technically, but I prefer it because the layers look great and really show off the presentation.

Can I use different vegetables?

Absolutely. I customize the layers depending on what I have—broccoli, corn, or even shredded carrots work well.

How do I serve it?

I use a large spoon to scoop down through the layers, making sure each serving includes a bit of everything.

What if I don’t like mayonnaise?

I replace it with all sour cream or a mix of Greek yogurt and sour cream. The flavor is a little tangier but still creamy and rich.

Conclusion

Seven-layer salad is a retro favorite that never goes out of style. I love how it’s packed with fresh veggies, creamy dressing, and savory toppings—all neatly layered and easy to serve. Whether I’m hosting a gathering or just making a fresh side for dinner, this salad always adds color and crunch to the table.