Seven Layer Salad is a classic recipe that is perfect for potlucks and holidays. You will love how easy this delicious salad is to throw together.
Sometimes a recipe is a classic for a reason. That is totally the case with this delicious seven layer salad. It is a hearty and delicious salad that presents in the most beautiful way, but will be devoured by your guests.
How to Make a Seven Layer Salad
Here is a brief overview of how this recipe for seven layer salad comes together. For the full recipe including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Make the Dressing
Whisk together the mayonnaise, Parmesan, sugar, and pepper to make the dressing.
Put the Salad Together
In a large bowl or trifle dish, spread the chopped lettuce. Top with the red onion, the diced eggs, and then the thawed frozen peas. Spread the dressing over the salad. Then top with the shredded cheddar cheese and the cooked bacon. I also added some diced green onions.
Tips and Tricks
- Cook the bacon in the air fryer. This is my favorite way to cook bacon because there’s no grease splatter. It also works well to cook in the oven.
- Make hard boiled eggs in the Instant Pot. I love making hard boiled eggs this way because it makes for very easy to peel hard boiled eggs. But you can easily make stovetop hard boiled eggs too.
- Serve it in a bowl or a casserole dish. If you don’t have a trifle dish, I suggest making this in a glass bowl or even a glass casserole dish so everyone can see the great layers.
- Chop iceberg lettuce into bite sized pieces. I like to take off any rough leaves, then cut the head into fourths, from there I chop it roughly into bite sized pieces.
- Swap out the vegetables. Diced cherry tomatoes, red bell peppers, celery, corn, and shredded carrots would all be delicious additions to this salad.
- Avoid cucumbers. You want to leave cucumbers out of this salad as they bring a lot of moisture to the recipe.
Making Ahead and Storing
If you want to do some preparation ahead of time, I recommend preparing your ingredients but storing them separately and not putting the salad together until the day you are ready to serve it. The dressing can be made, bacon cooked and chopped, and eggs cooked up to two days in advance. The salad can be covered and stored in the refrigerator for up to three days.
If you make this seven layer salad recipe, I’d love to hear how your family enjoyed it!
Seven Layer Salad
Ingredients
- 1 pound bacon cooked and diced
- 6 large eggs hard boiled
- 1 1/4 cups mayonnaise low fat will work great
- 2/3 cup finely grated Parmesan cheese
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground pepper
- 1 large head of iceberg lettuce chopped
- 1/2 red onion finely chopped
- 10 ounces frozen green peas thawed
- 8 ounces cheddar cheese
- green onions diced
Instructions
- In a large heavy-bottomed skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate. Once cooled, dice it and set aside.1 pound bacon
- While the bacon is cooking, place the eggs in a large pan and cover with water. Bring to a boil. Then turn off the heat and cover for 10 minutes. Transfer the eggs to a bowl filled with ice water and let sit for 5 minutes. Peel and dice.6 large eggs
- Whisk together the mayonnaise, Parmesan, sugar, and pepper to make the dressing.1 1/4 cups mayonnaise, 2/3 cup finely grated Parmesan cheese, 2 tablespoons granulated sugar, 1/4 teaspoon ground pepper
- In a large glass bowl or trifle dish, spread the lettuce. Top with the red onion, the diced eggs, and then the peas.1 large head of iceberg lettuce, 1/2 red onion, 10 ounces frozen green peas
- Spread the dressing over the salad. Then top with the shredded cheese and the cooked bacon. Sprinkle with diced green onions for a garnish if desired.green onions, 8 ounces cheddar cheese
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