Classic 7 Layer Salad Recipe
If you have ever been to a potluck or family reunion in the Midwest, most likely, this Classic 7 Layer Salad Recipe has made an appearance.
This recipe has graced the pages in one of our oldest (and most used) family cookbooks, which was a shower gift to my mom before their wedding.
The same cookbook that contains some of our favorites like Taco Soup, Make Ahead Mashed Potatoes, and Creamy Coleslaw.
Now I should stop and say…. this salad is technically MORE than 7 layers.
It’s 7 layers plus the dressing. Oh and the cheese!
Lettuce (I use Iceberg)
Celery
Hard Boiled Eggs
Peas
Green Pepper
Diced Onion
and Crispy Bacon!
Now listen here. The reason why this salad is perfect for potlucks and large parties is because of the dressing.
The dressing, while simple, is sweet,delicious, and perfect.
It also acts as a “seal” and prevents the lettuce or any of the other ingredients in this salad from going brown and getting all sorts of funky.
Allowing the salad to be prepared in advance (even a full day before) and chilled until ready to serve.
You can layer the ingredient into a 9×13 baking dish, or get really fancy.
I love this idea from The Pioneer Woman, where she made a similar salad, but displayed the layers in a glass trifle bowl. So pretty!
Whichever way you decide to serve this delicious side, one thing is for certain, be prepared to share the recipe with everyone who takes a bite!
Classic 7 Layer Salad Recipe
Classic 7 Layer Salad Recipe an easy and traditional salad for potlucks, holidays, and family parties. Seven Layer Salad with Dressing Recipe
Ingredients
- 1 head Iceberg Lettuce, torn
- 1 cup Diced Celery
- 4 Hard Boiled Eggs, diced
- 1 pkg (10 oz) Frozen Peas, thawed
- 1/2 cup Diced Green Pepper
- 1 Onion, diced
- 8 slices Bacon, cooked and crumbled
- 2 cups Mayonnaise
- 2 Tbsp Sugar
- 1 cup Shredded Cheddar Cheese
Instructions
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Into a large glass container (like a 9×13 inch baking pan or trifle bowl) layer torn lettuce, diced celery, hard boiled eggs, thawed peas, diced green pepper, onion, and crumbled bacon.
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In a bowl, stir together mayonnaise and sugar. Spread over the top of the salad after the bacon layer.
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Top with the shredded cheddar cheese.
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Cover container with plastic wrap and refrigerate for 8-12 hours.
Recipe Notes
Many of the listed ingredients can be changed or substituted to fit your tastes/preferences.
What if I want to use ranch dressing instead of the mayo/sugar mix?
Great question Rita. I have never tried it that way. The one thing with the mayo dressing mix is that it’s much thicker than a regular dressing. I feel like using Ranch in it’s place may not create the top “layer” that’s needed for the salad and can possibly cause the rest of the salad to become soggy. If you plan to eat the salad right away and there will be no leftovers, Ranch may work. Or just create the rest of the salad and serve the dressing choices on the side.