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7 layer salad prepared in a clear trifle bowl with straight edges. the salad is topped with more cheese, bacon and green peas. red and white checked napkin to the side.

Seven Layer Salad

Course: Salad, Side Dish
Cuisine: American
Keyword: 7 layer salad, 7 layer salad recipe, seven layer salad, seven layer salad recipe
Prep Time: 15 minutes
Servings: 12
Calories: 355kcal
This 7 Layer Salad is as easy to put together for a potluck as it is striking in presentation! Layers of fresh and colorful ingredients like crisp lettuce, bright red onions, juicy red tomatoes, sharp cheddar cheese and savory bacon come together with a sweet salad dressing to make this dish simply delightful! Make it ahead of time, serve and watch as your guests scramble to get a taste of this classic Seven Layer Salad.
Print Recipe


Salad Dressing

  • 2 cups mayonnaise
  • 2 tablespoons granulated sugar

7 Layer Salad

  • 5 cups lettuce rinsed, dried, and chopped (about 1 small head of iceberg lettuce, romaine can also be used)
  • 1 small red onion chopped or thinly sliced, about 1 cup
  • 2 green bell peppers chopped, about 2 cups
  • 3 Roma tomatoes diced
  • 6 large hard-boiled eggs cut into quarters, eighths, or sliced
  • 1 cup frozen peas thawed, plus more to top the salad if desired
  • 6 ounces shredded cheddar cheese or Colby Jack
  • 8 slices bacon cooked and crumbled


Prepare Salad Dressing

  • Prepare the salad dressing by whisking together the mayonnaise and sugar in a small bowl until combined. Set aside.

Prepare Salad

  • Layer the salad ingredients in this order: lettuce, red onion, green bell peppers, tomatoes, eggs and ending with the peas. Reserve a few tablespoons of peas to garnish the top of the salad.
  • Spread in an even layer of the salad dressing on top of the peas.
  • Sprinkle the top with cheddar cheese and bacon. Add additional peas for a pop of color or you could add sliced green onions if you prefer.


Storage Information
The great thing about this 7 layer salad is that it can easily be prepared in advance. Wash, chop, cook, prep, and layer all your ingredients the day before. Whip up the salad dressing and store separately or toss to let the flavors sink in. Keep the dish covered in the refrigerator until you’re ready to serve.
Because of the mayonnaise base to the dressing, it’s best to only let the salad remain unrefrigerated for no more than two hours. 
Leftovers should be store covered in the fridge for up to four days. 


Calories: 355kcal | Carbohydrates: 8g | Protein: 8g | Fat: 32g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 361mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 24mg | Calcium: 88mg | Iron: 1mg