This 7 Layer Salad is one of those classic salads that shows up at every gathering. It is fresh, simple, and always a hit when you need a make ahead side.
Not only is this salad beautiful, but it is delicious with a mix of crisp lettuce, fresh veggies, cheese, and bacon all layered with a creamy dressing on top. We first made this salad years ago but have made it many times since because it’s perfect for BBQs, potlucks and summer gathering, and it is always one of the first dishes to go.
If you love easy sides like this, try our Broccoli Salad, Pasta Salad, Potato Salad, and Coleslaw. You can also find more family favorite sides in our side dish collection.
Why you’ll love it + Why it works:
- Perfect Make Ahead: Prep it in advance and keep it chilled until serving time.
- Great for Gatherings: A go to side for potlucks, holidays, and family dinners. This salad is also gorgeous served in a glass trifle bowl.
- Layered Flavors: Each layer adds something fresh, creamy, or savory.
- Salad Dressing: Spreading the dressing on top keeps everything crisp underneath.
7 Layer Salad Ingredients
- Reduced fat mayonnaise (1¼ cup): Creates the creamy dressing that ties all the layers together.
- Sugar (2 tablespoons): Adds a touch of sweetness to balance the dressing.
- Vinegar (2 tablespoons): Brings a slight tang that keeps the dressing from being too heavy.
- Romaine lettuce (2 large heads): Forms the crisp base of the salad.
- Green peas (1 10-ounce package, thawed): Adds a pop of sweetness and color.
- Grape tomatoes (1 10-ounce package, halved): Brings freshness and a juicy bite.
- Broccoli (2 cups, chopped): Adds crunch and extra texture.
- Cheddar cheese (10 ounces, shredded): Adds a rich, savory layer.
- Bacon (1 pound, cooked and crumbled): Brings a salty, smoky flavor that makes the salad stand out.
- Green onions (optional): Adds a mild onion flavor and a little extra color.
How to Make 7 Layer Salad
DRESSING. Make dressing by whisking together mayo, white sugar and vinegar
LAYER. Have all ingredients prepped, ready, and laid out.
Grab a large, flat bowl or trifle dish and layer the lettuce on the bottom, followed by the tomatoes, then peas, cheese, and then broccoli.
DRESSING. Top with dressing, followed by the shredded cheese and bacon crumbles. Refrigerate until ready to serve.
Kristyn’s Recipe Tips
- Uniform Pieces: Chop ingredients evenly so each layer looks clean and even.
- Dressing: Spread the dressing all the way to the edges to seal the layers. This will keep all the layers nice and dry. When you scoop the salad ingredients out, it will naturally grab onto the dressing.
- Pretty Presentation: Use a clear bowl to show off the layers for serving.
- Crisp Bacon: Cook bacon until crisp so it adds the best texture.
- Layering: The order of the layers can factor into creating a soggy salad. The heavier items need to be at the bottom and the lighter items at the top. Otherwise, the weight from the heavier items will compact and squish more tender ingredients.
- Tomatoes: Cut tomatoes will leak liquid over time. To avoid this, simply leave cherry tomatoes whole. You can also scrape or squeeze out the liquid pulp and seeds if you want to make it ahead of time.
7 Layer Salad Recipe
Video
Ingredients
- 1¼ cup reduced fat mayonnaise
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 2 large head romaine lettuce
- 1 (10-ounce) package frozen green peas, thawed
- 1 (10-ounce) package grape tomatoes, halved
- 2 cups broccoli, chopped
- 10 ounces cheddar cheese, shredded
- 1 pound bacon, cooked and crumbled
- green onions, optional
Instructions
- Make dressing by whisking together mayo, white sugar and vinegar
- Have all ingredients prepped, ready and laid out.
- Grab a large, flat bowl or trifle dish and layer the lettuce on the bottom followed by the tomatoes, then peas, cheese and then broccoli.
- Top with dressing followed by the shredded cheese and bacon crumbles. Refrigerate until ready to serve.
Notes
- Uniform Pieces: Chop ingredients evenly so each layer looks clean and even.
- Dressing: Spread the dressing all the way to the edges to seal the layers. This will keep all the layers nice and dry. When you scoop the salad ingredients out, it will naturally grab onto the dressing.
- Pretty Presentation: Use a clear bowl to show off the layers for serving.
- Crisp Bacon: Cook bacon until crisp so it adds the best texture.
- Layering: The order of the layers can factor into creating a soggy salad. The heavier items need to be at the bottom and the lighter items at the top. Otherwise, the weight from the heavier items will compact and squish more tender ingredients.
- Tomatoes: Cut tomatoes will leak liquid over time. To avoid this, simply leave cherry tomatoes whole. You can also scrape or squeeze out the liquid pulp and seeds if you want to make it ahead of time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep and chop ingredients ahead, then layer 2 to 10 hours before serving. Spread the dressing fully to the edges to seal everything in, then cover and refrigerate until ready to serve.
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This recipe was first shared February, 2020.
I remember these as a young boy, Mom or her friends would make them. Delicious even back then. Now, after a forty+year career as food store manager I like to dabble in food prep with a glass of wine or a beer. My wife doesn’t complain. I like the addition of fresh broccoli in this salad. Food should taste good, and this looks attractive also. What a winner! Thanks.
This was my late MIL’s favorite salad. She made it for every single special occasion. This salad brings back so many wonderful memories for me! Love this salad. It’s so delicious and unique! And looks so pretty in those glass bowls!