7 Layer Salad is a classic chopped salad–a favorite for picnics, potlucks and family gatherings. Layers of chopped lettuce, veggies, bacon and cheese are covered with a creamy dressing to make this tasty salad.
Why you’re going to love 7 Layer Salad
Chopped salads are very popular. You can go to any restaurant and find them on the menu. And for good reason, they are delicious and easy to assemble.
This salad travels well, so you can take it to a church potluck or serve it at large family get-togethers. I have even taken it to picnics and cookouts in a cooler. Put the dressing and the cheese on the salad just before serving, so it stays crunchy and fresh.
And don’t be afraid to change out the ingredients to make it suited to your taste. If you don’t like celery, use chopped red onion instead. If you don’t like cucumber, use chopped Kale to replace it. Create a combination that your family will love and ask for again and again.
7 Layer Salad Recipe
What’s needed?
- 1/2 head iceberg lettuce, chopped
- 1 heart of romaine lettuce, chopped
- 1 cup chopped celery
- 1 cup chopped cucumber
- 8 strips Hickory Smoked thick-cut bacon, cooked and chopped (How to Cook Bacon in the Oven is an easy recipe for making the crispiest bacon for this salad.)
- 5 hard-boiled eggs, peeled and chopped
- 2 cups frozen green peas, thawed and rinsed
- 2 cups shredded cheddar cheese
- salt and pepper
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar
- 2 teaspoons apple cider vinegar
How to make 7 Layer Salad?
Step-by-Step Instructions:
I like to use a combination of iceberg and romaine lettuce, but you can use a whole head of iceberg alone, if you prefer.
- Wash, dry and chop the lettuce into small pieces. Layer the lettuce in the bottom of a 13×9-inch or 15×10-inch dish.
- Now add the chopped celery and cucumber.
- Cook the bacon on a baking sheet covered with parchment paper for 15 minutes in a 400 degree oven. Allow it to cool on a plate covered with paper towels.
- Add your eggs to a pan of cold water. Bring to a boil and cook for about 8 minutes. Remove from the heat and allow eggs to stand in the water for another 10-12 minutes. Cool, peel, and chop your eggs. There should be no grayish color on the yolks.
- Add the bacon and eggs to the salad.
- Thaw and rinse the frozen peas and add them as the next layer of the salad. Before adding the cheese, sprinkle salt and pepper over the salad.
- Place all of the dressing ingredients in a medium bowl and whisk until combined well. Pour the dressing over the top of the salad, but do not mix it. Add the shredded cheese to the top. Recipe makes 12 servings.
Serve the salad immediately or refrigerate overnight for serving the next day. I served the salad with juicy cheeseburgers and buttery corn-on-the-cob…a favorite summer salad no matter what you serve with it!
How to store 7 Layer Salad
When making this salad ahead of time, reserve the shredded cheese and the dressing to be added just before serving. Cover the salad and refrigerate. This keeps the salad fresh and crisp. For best results, do not assemble the salad more than two days in advance.
When making the salad to serve that same day, simply cover it with plastic wrap and refrigerate until ready to serve. If taking the salad to a gathering, remember to keep it cold while traveling.
For more fresh salad recipes, check out these delicious dishes:
- Tomato Basil and Feta Pasta Salad
- Pea Salad
- Mexican Coleslaw
- Cucumber Caprese Salad
- Crab Salad
- Broccoli Ramen Salad
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7 Layer Salad
Ingredients
- 1/2 head iceberg lettuce, chopped
- 1 heart romaine lettuce, chopped
- 1 cup celery, chopped
- 1 cup cucumber, chopped
- 8 strips thick-cut bacon, hickory smoked, cooked and chopped
- 5 hard-boiled eggs, peeled and chopped
- 2 cups frozen peas, thawed and rinsed
- 2 cups cheddar cheese, shredded
- salt and pepper
For the Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon sugar
- 2 teaspoon apple cider vinegar
Instructions
- I like to use a combination of iceberg and romaine lettuce, but you can use a whole head of iceberg alone, if you prefer. Wash, dry and chop the lettuce into small pieces. Layer the lettuce in the bottom of a 13×9 or 15×10 dish.
- Add the chopped celery and cucumber.
- Cook the bacon on a baking sheet covered with parchment paper for 15 minutes in a 400 degree oven. Allow it to cool on a plate covered with paper towels.
- Add your eggs to a pan of cold water. Bring to a boil and cook for about 8 minutes. Remove from the heat and allow eggs to stand in the water for another 10-12 minutes. Cool, peel, and chop your eggs. There should be no grayish color on the yolks. Add the bacon and eggs to the salad.
- Thaw and rinse the frozen peas and add them as the next layer to the salad. Sprinkle salt and pepper over the salad.
- Place all of the dressing ingredients in a medium bowl and whisk until combined well. Pour the dressing over the top of the salad, but do not mix it. Add the shredded cheese to the top.
- Serve the salad immediately or refrigerate overnight for serving the next day. To keep the salad fresh, it is best to add the dressing and the cheese just before serving.
