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.
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
- Burgers. Turkey Burgers or Salmon Burgers taste delish alongside this crisp, creamy salad.
- Grilled Chicken. The char of Grilled Chicken Breast or Grilled Chicken Thighs are a delightful pairing.
- Fried Chicken. Baked Fried Chicken or Air Fryer Fried Chicken Breast give this meal a Southern feel.
- More Sides. Round out your potluck with Chicken Pasta Salad and Fruit 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.
7 Layer Salad
Prep: 15 minutes
Cook: 27 minutes
Total: 1 hour 42 minutes
Servings: 10 servings
This fresh 7 layer salad has a creamy yogurt dressing, crisp bacon, cheese, and more! A better twist on the original 7-layer salad recipe you know and love.
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Ingredients
For the Salad:
- 8 ounces center-cut bacon
- 4 large eggs
- ⅔ cup chopped red onion
- 8 cups chopped romaine lettuce from about 2 romaine hearts (12 ounces chopped romaine)
- 1 pint cherry tomatoes halved
- 1 (10-ounce) package frozen peas thawed
- ⅔ cup freshly shredded extra sharp cheddar cheese use yellow cheddar for the most color contrast
For the Dressing:
- 1 ¼ cups nonfat plain Greek yogurt use low fat or whole for a more decadent salad
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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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How long can you keep the dressing in case you don’t use it all?
Hi Carol, it should last about 2-3 days in the refrigerator. Hope you enjoy it!
This salad has been a family favorite forever, and we are loving this healthier version. Plus, it looks so nice on a buffet. Almost too pretty to eat!
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
Hi. I just made you salad at 6PM tonight. It looks delish. Thank for the recipe. I have a question. It made a mistake and I thought the picnic I was going to was tomorrow but it’s Monday. Do you think it will last until Monday at 1PM? Or do we just eat it tomorrow?
Hi Amy! Just seeing this message, how did it turn out for you?
I did a mixture of romaine and Ice burg then red onion then peas, I put the dressing on top of the peas so when they scoop they get the dressing, hard boiled egg sliced in ovals to cover the dressing, cheese on top of eggs and finally bacon on top of the cheese
Thanks for the feedback William!
I loved this salad! It’s very easy, just some prep time needed. A party favorite for sure!
Hi Courtney! So glad you enjoyed the recipe! Thank you for this kind review!
I like to put the 7 layer salad in a 9 x 13″ baking pan. Easier to get to the lettuce along with everything evenly layered on top of it. So delicious and is gobbled quickly!
Hi Diane! So glad you enjoyed the recipe! Thank you for this kind review!
What size bowl will I
need?
Hi Sophia! You can use a Trifle bowl which is about 8.37″W x 9″H or a bowl that is about 10.2″W x 5.79″H. ENjoy!
I remember my mom making this and have been looking for the recipe. The only difference is she used ham instead of bacon because when I was younger, I didn’t like bacon.
Thank you for sharing the memory! So lovely!
Can I replace the Greek yogurt in the dressing for mayo instead?
Hi Ingrid, you could, we just prefer the Greek yogurt over the mayo. Enjoy!
I had eaten this salad before, but this was the first time that I had actually made it.
It turned out GREAT and was a REAL HIT with my family.
So happy to hear, thank you Linda!
I see many recipes for this salad but want to try yours because it has tomatoe in it.
Just want to ask… does the tomatoe make the lettuce soggy if I make this a day ahead?
Thanks
Hi Tammie, it shouldn’t make your lettuce soggy especially if you use the cherry tomatoes. You’ll run into more problems if you use large tomatoes like garden salad tomatoes. Hope this helps!
I came across your site recently and do like your recipes. My only complaint is lack of sodium content in nutrition numbers.
Hi! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Feeling SO nostalgic after stumbling across this 7 layer salad recipe! One of my aunts always made it for family parties when I was little! It was one of those dishes that disappeared immediately! A truly delicious blast from the past! It’s fun to make it for people who have never heard of or tried it. They are always skeptical then end up asking for the recipe. Thanks for sharing!
Oh, my goodness! This 7 layer salad is what my mom used to make and I’d forgotten all about it. Now I want to try making it for our family, too. The layers are beautiful! I make sure my family sees it before I take it back to the kitchen and mix it all up in a huge steel bowl then put it back into the clear bowl for serving.
7 layers of goodness. I made your seven layer salad earlier for our potluck lunch tomorrow. I made a smaller size for my hubby and myself. He said it is the best. We didn’t even let it set overnight. It is delicious. Thanks for sharing.