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7 Layer Salad – WellPlated.com

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We’re kicking it old school today with a Southern favorite that was a staple at our gatherings growing up: 7 Layer Salad. Made with lettuce, peas, tomatoes, bacon, a sweet mayo-based dressing, cheddar cheese, and hard-boiled eggs all layered together, it stars at any potluck or holiday.

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Why You’ll Love This Classic Salad Recipe

Stunner. When it comes to presentation, traditional 7 layer salad is a show-stealer. Every beautiful layer stands out.

Fun and Different. Layer salad is not tossed; guests use long tongs to reach down through the salad from the top and grab some of every layer. It’s unexpected and delightful.

Make-Ahead Friendly. 7 layer salad can be made the night before, so it’s ideal for entertaining.

Retro (in a Good Way). If you grew up in the Midwest, seeing a “salad” that contains more bacon, eggs, cheese, and mayo than actual greens probably won’t surprise you (right this way to Healthy Potato Salad, Ramen Salad, and Shrimp Pasta Salad if you please). It’s a nostalgic throwback that hits the spot!

About This 7 Layer Salad Recipe

Seven-layer salad is a popular potluck and picnic dish, but what constitutes each of the seven layers varies. In fact, even “traditional” sources for a layered salad recipe (Kraft, Betty Crocker, Pioneer Woman) don’t entirely agree.

Here’s my take on this recipe:

I swapped the iceberg lettuce for more flavorful and nutritious romaine.

I added extra veggies for color and crunch.

The usually bland dressing is amped up with Parmesan and garlic.

Instead of mayo (or Miracle Whip) and sugar in the dressing, I used Greek yogurt and honey.

I cut down on the bacon a little. The original calls for a full pound, which (trust me, I never thought I’d say this) really was too much. It disrupted the harmony of the other ingredients.

For cheese, this recipe opts for an extra sharp cheddar. You can get away with less but still have the full-on taste effect.

How to Make 7 Layer Salad

The Ingredients

Romaine. Crisp, cool, and sturdy, romaine is the ideal choice for this salad. Its texture can stand up to the hefty load of other ingredients and won’t become soggy as quickly.

Bacon. Crispy, smoky bacon is a must-have component of this salad. Bacon also helps make this salad more filling. You also can swap the bacon for diced ham for a similar effect.

Hard Boiled Eggs. A creamy complement to the crispy bacon. The eggs add rich flavor, protein, and healthy fats.

Red Onion. Soaking the red onion in water first removes its harshness, leaving just a hint of bite. You can also swap green onions, no need to soak.

Tomatoes. Juicy cherry tomatoes add a wonderful sweetness to the salad and taste fantastic with the eggs and bacon.

Frozen Peas. An easy way to add more veggies. While not everyone loves green peas in salad, here they work.

Extra Sharp Cheddar Cheese. The bold, cheesy flavor of extra sharp cheddar doesn’t get lost amongst the other ingredients.

Greek Yogurt Dressing. A simple mix of Greek yogurt, Parmesan, honey (my swap for white sugar), apple cider vinegar, salt, and garlic powder. It’s creamy, cheesy, tangy, salty, and a little sweet.

Substitution Tip

A traditional seven layer salad recipe calls for mayonnaise or sour cream, or a mix. Greek yogurt is my preferred healthy swap, though you can swap it for a 50/50 mix of these two if you want.

The Directions

Get Ready. Cook the bacon, hard-boil the eggs, and soak the red onion.

Make the Dressing. It will be thick and creamy.

Layer the Greens. They make the fresh base.

Add Some Color. Tomatoes and red onions add a pretty stripe.

Layer the Peas and Eggs. It’s lookin’ purty!

Smear the Dressing Over the Top. It will be a thick layer.

Add the Good Stuff. Bacon and shredded cheese.

Chill. For at least 1 hour. Then ENJOY!

Make It in Advance

Up to 1 day in advance, hard boil the eggs (I like to make Instant Pot Boiled Eggs), cook the bacon, and soak/chop the red onion. You can also chop the tomatoes and romaine and shred the cheddar cheese. Refrigerate each ingredient until you’re ready to finish the recipe.

What to Serve with 7 Layer Salad

Recipe Tips and Tricks

Play Around. Use this recipe as a starting point and feel free to swap in other vegetables (or do more than 7 layers!). For example, you can do a 7 layer salad with cauliflower florets, broccoli, celery, cucumber, corn, red bell peppers, or even avocado!

Get that Bacon Crispy. You want it to add some nice crunch. See Baked Bacon in the Oven and Air Fryer Bacon for easy methods to cook perfect, crispy bacon.

Don’t Skip the Eggs and Bacon. Unfortunately, I wouldn’t recommend making this a vegan or vegetarian 7 layer salad, as the bacon and hard boiled eggs are really what make the salad taste its best.

Make It With Ranch. I think ranch dressing on its own would be too thin for a seven layer salad, which needs a dressing thick enough to stand as its own layer without dripping into the leaves. If you’d like a ranch version, use this Greek Yogurt Ranch Dip for the dressing, or stir a tablespoon or two from a packet of ranch seasoning into Greek yogurt or sour cream and use it as the dressing.

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For the Salad:8 ounces center-cut bacon4 large eggs2/3 cup chopped red onion8 cups chopped romaine lettuce from about 2 romaine hearts (12 ounces chopped romaine)1 pint cherry tomatoes halved1 (10-ounce) package frozen peas thawed2/3 cup freshly shredded extra sharp cheddar cheese use yellow cheddar for the most color contrast

Cook and crumble or chop the bacon (see Baked Bacon in the Oven and Air Fryer Bacon for easy methods). Place the red onion in a small bowl and cover with cold water. Let sit 5 to 10 minutes, then drain and pat dry.Hard boil the eggs: Bring a medium pot of salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or cook up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel and chop.Prepare the dressing: in a medium bowl, stir together the Greek yogurt, Parmesan, honey, vinegar, salt, and garlic powder. Taste and adjust seasoning as desired. Place the romaine in the bottom of a LARGE, flat, clear serving bowl—you want to be able to see the layers and spread them evenly; a trifle bowl works well if you have one. Next, build the salad layers, spreading each evenly. Start with the tomatoes and red onions. Add the peas and eggs. Spread the dressing evenly over the top. Layer on the cheese, then the bacon. Refrigerate for at least 1 hour (or overnight). To serve, use long salad tongs or a similar long spoon that will allow you to reach down through the layers. Make sure each serving has a little of everything.

TIP: Depending upon the size of your serving bowl, you may need to adjust the quantities of each layer. Use your judgment and have fun with it.
TO STORE: Cover and refrigerate leftover 7 layer salad for up to 2 days. Any unused dressing may be stored for 2-3 days in the fridge in an airtight container or mason jar.

Serving: 1(of 10)Calories: 236kcalCarbohydrates: 12gProtein: 13gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 94mgPotassium: 404mgFiber: 3gSugar: 6gVitamin A: 3947IUVitamin C: 24mgCalcium: 164mgIron: 2mg
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