Seven Layer Salad

This Seven Layer Salad is full of vivid, bold color and bright flavors. There’s a reason this classic 7 layer salad has been so popular over the years, and you’ll remember it with every crunchy bite!

Layer it in a pretty glass bowl for a pretty addition to any brunch, lunch or dinner spread. It’s great for holidays and all types of parties!

I’m a big fan of vintage recipes that take me back to my childhood. Are you the same way? There’s just something about updating a classic to make it feel fresh and new.

I’ve done that with a lot of family favorite recipes – put my own spin on them to make them feel a little more modern, but still as delicious as ever. This Mandarin Orange Cake is a great example, and my reader favorite Bunny Butt Cake is too!

Let’s be honest – sometimes a classic recipe is famous for a reason. One of those classics is a seven layer salad. You know you’ve seen them at family parties for decades, and once you have the first bite, you’ll know why.

It’s fresh and vibrant and serves beautifully in a pretty glass salad bowl. I love the bright colors and how easy it is to customize this salad. It’s perfect for spring, but these flavors are season free, in my humble opinion. Make it all year long and you’re sure to be the hit of the party!

Use the drop down Table of Contents menu to navigate this post with ease. I’m covering everything you need to know about this simple but beautiful salad – let’s get started!

Seven Layer Salad

Here’s why you’ll love this recipe:

• So Easy
• Great for Parties
• One of the best Pulled Pork Sides
• Beautiful in a Glass Bowl
• Customizable
• Seasonless

Seven Layer Salad Ingredients

• Iceberg Lettuce – Shredded or chopped, your preference. You can also use romaine or butter lettuces, your call!
• Red Onion – Diced red onion adds a pretty pop of color and flavor.
• Celery – Diced celery adds the perfect crunch.
• Peas – We use frozen peas in our seven layer salad. Don’t worry, they defrost quickly and add a great pop of sweet green flavor.
• Bacon – Chop it prior to frying, or fry it whole and then crumble.
• Mayonnaise – You can even learn how to make your own homemade mayonnaise, it’s easier than you’d think. If you’re buying store bought, choose a high quality olive oil mayo.
• Sugar – White granulated sugar adds just a hint of sweetness to the dressing.
• Parmesan – Fresh grated parmesan makes a world of difference! Take the extra step if you can, but I’ll never tell if you buy it pre-grated.

Variations

• Switch Miracle Whip for Mayo, or do half and half for a sweeter dressing.
• Use Ranch Seasoning or Fiesta Ranch Seasoning for a different flavor profile to the dressing.
• Use Cheddar or Colby Jack in place of Parmesan.
• Substitute sour cream or Greek yogurt for the dressing.
• Switch up your veggies! Consider adding diced red or yellow peppers, green onions, cherry tomatoes and more.
• Make it more like a club salad and add extra protein – ham, turkey etc.
• Add chopped hard boiled eggs.
• Add even more crunch with a topping of fried onions, croutons and more.

How to Make this 7 Layer Salad

First, whip the sugar into the mayonnaise to create the seven layer salad dressing. Fry your bacon and you’re reading to go! Let’s make this salad:

1. In the bottom of serving bowl, spread the shredded lettuce.
2. Next, add frozen peas.
3. Third, add your layer of chopped red onion.
4. Chopped celery is the fourth addition.
5. Next up, add your mayo layer. (Be sure to whip the sugar into it before you add it!)
6. Sprinkle your cheese on top of the dressing.
7. Top with crumbled bacon. Mix before serving and enjoy!

Watch the video to see Julie make this salad, step by step!

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

Shortcuts

• Use a bagged salad instead of chopping your own lettuce.
• Use packaged bacon pieces in place of frying and chopping your own.
• Make this salad the night before and add the dressing when you serve.

Frequently Asked Questions

How to Store

• At Room Temperature – Keep at room temperature while serving, but transfer to the refrigerator after two hours.
• Refrigerate – Store in the refrigerator in a covered container for up to three days. However, the salad will become soggy over storage time. The dressing can be made several days in advance and stored in an airtight container in the refrigerator as well!
• Freeze – Salads generally shouldn’t be frozen, and this one is no exception.

Dietary Considerations

• Gluten Free
• Nut Free
• Vegetarian – Leave bacon out to make this a vegetarian salad.