Updated
This traditional 7 Layer Salad recipe is one of my favorites, packed with true Southern charm! I layer lettuce, bacon, peas, cheese, onions, tomatoes, and boiled eggs to create a hearty salad, all drizzled with a creamy mayo dressing. It’s one of my go-tos for potlucks, barbecues, and simple lunches!
Pin this recipe for later!
Pin ItEasy 7 Layer Salad Recipe
This classic show-stopper salad is savory, sweet, and full of flavor. It really is seven whole layers of delicious ingredients!
This classic salad originated in the 1950s in the South, where it was called 7-layer pea salad. Since its inception, many variations have been created, and what I love best is that I can modify or adapt the salad to what I’ve got on hand and what I’m in the mood for.
7 Layer Salad Recipe
Equipment
- Baking Sheet
Ingredients
For the Salad
- 1 lb. bacon
- 4 large eggs
- 1 head iceberg lettuce chopped
- 2 cups grape tomatoes or cherry tomatoes, halved
- 1 red onion chopped
- 10 oz. freshly shredded cheddar cheese
- 10 oz. frozen green peas thawed (1 package)
For the Dressing
- 1¼ cups mayonnaise
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- ¼ cup freshly grated Parmesan cheese
- kosher salt and freshly ground black pepper to taste
Video
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil. Make sure the foil goes up the sides too.
- Cook the bacon for 17-20 minutes, or until crisp. Remove from the oven and set aside to cool.1 lb. bacon
- Once cool, crumble the bacon into pieces.
- Place the eggs in a small pot and cover with cool water. Bring to a boil, remove from the heat, cover, and set your timer for 8 minutes.4 large eggs
- Add ice and cold water to a medium bowl. Once 8 minutes have passed, use a slotted spoon to transfer the eggs to the bowl of ice water. Let sit until they are cool enough to peel.
- Once cool, peel and chop into large bite-sized pieces.
- In a small bowl, stir together the dressing ingredients.1 tbsp honey, 1 tbsp apple cider vinegar, ¼ cup freshly grated Parmesan cheese, kosher salt and freshly ground black pepper, 1¼ cups mayonnaise
- In your serving dish, spread the lettuce into one even layer.1 head iceberg lettuce
- Top with the tomatoes, red onion, and hard boiled eggs.2 cups grape tomatoes, 1 red onion
- Pour the dressing evenly over the eggs. Then top with cheese, peas, and crumbled bacon.10 oz. freshly shredded cheddar cheese, 10 oz. frozen green peas
- Serve and enjoy!
Becky’s Tips
- You can cook the bacon however you’d like. In a skillet, in the oven, etc. Just make sure to crumble it before adding it to the salad.
- If your onions are too strong, soak them in ice water for 10 minutes to remove some of their bite.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make 7 Layer Salad Step by Step
Preheat the oven and prep a baking sheet: Preheat oven to 400°F. Line a baking sheet with foil. Make sure the foil goes up the sides too.
Prepare the bacon: Cook 1 lb. bacon for 17-20 minutes, or until crisp. Remove from the oven and set aside to cool. Once cool, crumble the bacon into pieces.
Cook the eggs: Place 4 eggs in a small pot and cover with cool water. Bring to a boil, remove from heat, cover, and set your timer for 8 minutes.
Cool the eggs: Add ice and cold water to a medium bowl. Once 8 minutes have passed, use a slotted spoon to transfer the eggs to the bowl of ice water. Let them sit until they are cool enough to peel.
Chop the eggs: Once cool, peel and chop into large bite-sized pieces.
Prepare the dressing: In a small bowl, stir together 1 tbsp honey, 1 tbsp apple cider vinegar, ¼ cup freshly grated Parmesan cheese, kosher salt, and freshly ground black pepper, and 1¼ cups mayonnaise.
Layer the salad: In your serving dish, spread the lettuce into one even layer. Top with 2 cups tomatoes, 1 red onion, and the hard boiled eggs.
Dress the salad: Pour the dressing evenly over the eggs. Then top with 10 oz. cheese, 10 oz. peas, and the crumbled bacon.
Serve: Serve and enjoy!
Variations on the Original Seven Layer Salad
This is the kind of salad you can really get creative with to make it your own. Start with a base of your favorite lettuce (go for something hearty like iceberg or romaine) and build up from there. Here are a few options to change things up:
- Vegetables: chopped tomatoes, white onion or shallots; avocado, broccoli, or green beans
- Dips: pico de gallo or guacamole
- Protein: edamame, firm tofu
- Toppings: chopped nuts, dried fruit, tortilla chips, croutons, or cheese
How to Store
Store leftover 7 layer salad in an airtight container in the refrigerator for up to 5 days. Enjoy chilled. I do not recommend freezing this salad.
Serving Suggestions
Serve this seven layer salad as a side along with smash burgers, or pair it with our baked turkey sliders. It also makes a great contrast to a warm, comforting bowl of hamburger helper, bringing balance to your plate with every bite.
Love the layered look? Try the 7-Layer Dip too – it uses the same idea with Tex-Mex flavors like beans, guacamole, and salsa, making it perfect for scooping with chips.
