Seven-Layer Salad

A Classic Midwestern Seven-Layer Salad recipe Just in Time for Easter. Enjoy!

Apr 18, 2025

∙ Paid

Classic Seven-Layer Salad

I'm not sure who introduced me to the seven-layer salad with its subtle sweetness and contrast to the savory grilled or holiday meats and the other dishes that follow at usual gatherings where it's served. Perhaps a grandmother or fellow church lady made it, introducing it to my repertoire of home-cooked Midwestern cuisine staple recipes.

The truth about making this salad...

Whoever it was, I should thank them for the idea. However, I must admit that for years, and nearly forever, I made this salad recipe omitting the boiled eggs. It just never occurred to me that they should be part of it. After all, leaving them out makes the salad even more affordable, given the current high cost of eggs. But then it would need to be called a six-layer salad, wouldn't it?

It wasn't until relatively recently that boiled eggs became part of our layering routine for this salad. So, now seems the perfect time to say that they are an ingredient that elevates this salad with peas and bacon to rock-star status. However, I may still forgo the eggs this Easter because I'm concerned that including them might clash with the deviled eggs, which are a must.

Plus, I'm still kind of still reeling from the price of eggs, even though they've recently dropped in price, and I just know I'll regret the after-effects of serving so many boiled eggs to my family, if you know what I mean.

How to Make Seven-Layer Salad

Although seven-layer salad is pretty common in Midwestern kitchens, I've found no standard recipe. Each family or local community often understands the classic version differently, with some families opting for a green onion-heavy approach. In contrast, others substitute shallots or red onions. Some include cauliflower, celery, green peppers, or chopped cherry tomatoes.

But the dressing is the glue that holds everything together, and it is the best part of this seven-layer salad recipe—the necessary sauce makes this salad stand out from all the rest.

The Salad Dressing

For eons, I had been making the dressing using mayonnaise and sour cream until a few years ago, when I decided it needed a tastier, healthier upgrade.

Initially, because I never had an actual recipe to follow, I made it with two parts mayonnaise and one part sour cream. While that dressing was thick and, in my opinion, just okay, it made the salad taste way too rich and heavy, overshadowing the lusciousness of the fresh iceberg lettuce and vegetables.

I altered that version and tried several other dressing adaptations, but none worked. Most tasted equal to or even more heavy-laden and, unfortunately, became collateral damage in the compost bin. It was a rough few years for everyone as I made slight variations to settle on something that fit the bill.

Finally, I discarded the pages of notes I'd accumulated from all the revisions and started over. My new experiments focused on balancing the taste more effectively by adding a subtle sweetness to enhance the other ingredients. The overall goal was to make it healthier as well.

As an alternative to sour cream, I substituted Greek yogurt. Then, I adjusted the dressing ratios to use less mayonnaise, which proved an excellent choice. The texture I had in mind was thicker than usual salad dressings but looser than mayo from the jar. It should be easy to drizzle or spread into a layer.

Wala! A healthier, subtly flavored dressing with just the right amount of drizzleability and thickness was born through repetition, reverse engineering, and multiple tweaking episodes.

How to get this recipe:

You can access the Classic Seven-Layer Salad digital recipe card on GfreeDeliciously.com. Once there, you can easily adjust the servings, add ingredients to your grocery list, and quickly print, pin, or save it as a favorite!

Keep scrolling 👇 for a quick summary of the recipe below. 👩‍🍳

As an added benefit for paid subscribers, you can download a printable recipe PDF in 3-ring binder-ready format. Find it at the end of this post to print or save for building a cookbook of all your favorites!

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Drizzle or Drench

Keep in mind that more isn't always better. Excessive dressing will make everything runny and too moist. My best tip for this salad is to add the correct dressing ratio to enhance flavor without overwhelming the salad.

But what does that mean for recipe measurements?

The Trick to Perfectly Dressing Seven-Layer Salad

The easy answer is that when it comes to dressing a seven-layer salad, the amount of dressing needed varies on personal preference. Still, without being too wishy-washy about quantities, on average, you will want to use about one to two tablespoons and no more than three tablespoons of dressing per serving. However, it ultimately depends on the size of the salad, its construction, and how heavily one prefers the salad to be dressed.

I know you think I'm not much help, but stick with me here.

It's always best to start by adding a smaller quantity of the dressing and then adding more as needed to prevent the salad layers from becoming soggy. Don't fall into the trap of feeling like you must use up the total amount prepared. Opting for only what you need will ultimately enhance rather than overwhelm the final dish, keeping it from becoming mushy and making it healthier in the long run. Additionally, serving any extra dressing on the side will allow guests to add as much as they like.

How long can a seven-layer salad sit out?

Unlike salads with a vinaigrette dressing, a seven-layer salad with a creamy dressing made with mayonnaise should not sit out for more than an hour to avoid safety concerns. When serving this salad on a buffet for a gathering, I've found that placing the dish inside a larger dish containing ice cubes helps keep everything cool, crisp, and fresh.

What's the best utensil for serving a seven-layer salad?

This layered salad ensures an even distribution of flavors throughout, eliminating the need for tossing before serving. Therefore, a set of large salad tongs works wonderfully for serving a seven-layer salad.

How should I store any leftover dressing?

You can store any leftover dressing in an airtight container with a tight-fitting lid in the refrigerator. Label the container with the date it was made. You'll want to use it within a week for the best quality. If the dressing separates, shake or whisk it in the container before using.

Is there a creative way I can use the leftover dressing?

This dressing lends itself to being used up in various other ways. Try:

Drizzled over grilled fruit, romaine, or iceberg lettuce wedges for a burst of flavor
Mixing it into a pasta salad or
Spooning it over cut or sliced fruit for a healthy-ish snack

💭 Before you get started...

Perhaps the most essential step in making this is that the seven-layer salad gets better with age. The flavor and texture deepen after an hour or more of resting.

Please remember that the recipe is an outline—when making your version of the seven-layer salad, let your intuition speak to you. Feel the measurements in your heart. If you typically buy pre-shredded lettuce mixes or shredded cheese, feel free to do so. You're the chef in your kitchen, so trust your instincts and don't be afraid to make it to your tastes, even if that means making a few mistakes. That's how we learn.

Before you know it, your version of your family's favorite seven-layer salad will be born by making and tweaking it. Pro tip: Just be sure to write everything down😊!

Thanks for reading. Have a delicious time eating this Midwestern salad favorite!

Enjoy!

Classic Seven-Layer Salad

Gluten-Free + Corn-Free, Grain-Free, Healthy Choice, Low-Carb, Low-Fat, Nut-Free, Soy-Free

This Classic Seven-Layer Salad recipe is a colorful and fresh addition to any family gathering or potluck. Its vibrant layers of crisp vegetables and hard-boiled eggs, accompanied by a creamy dressing, convey a subtle sweetness, making it a feast for the eyes and a deliciously satisfying dish. Each layer elevates the salad's unique taste and texture, making every bite spectacular. Perfect for serving in a glass bowl to showcase its stunning layers, or construct it potluck-style in a 9x13-inch dish. However you choose, you can prepare this salad hours in advance, allowing the flavors to gently meld together, or do some pre-preparation to make it up to 24 hours in advance. Whether serving it at a summer barbecue or a holiday feast, this timeless recipe is sure to be a crowd-pleaser that brings everyone to the table.

Equipment

1 Clear, round, straight-sided dish or bowl, or a 9x13" dish or pan
1 Cutting Board
Utensils (Cook’s Knife, Measuring Cups and Spoons, Whisk, Large Spoon)

Ingredients

▢ 1/2-pound Bacon cooked crisp and crumbled

▢ 6 large Hard-Boiled Eggs chopped

▢ 1 medium head of Iceberg Lettuce chopped (about 6 cups for 12 servings)

▢ 1 bag of frozen Baby Peas thawed (about 1-1/2 cups or 12 ounces—for 12 servings)

▢ 1/2 cup + 2 tablespoons Green Onions, sliced thin

▢ 2 cups Cheddar Cheese, shredded

Dressing

▢ 1-1/2 cups Greek Yogurt

▢ 3/4 cup gluten-free Mayonnaise

▢ 1/4 cup Granulated Sugar plus more to taste

Instructions

Begin by prepping and measuring out the ingredients. This salad comes together quickly when all the ingredients are ready to be layered. Cook the bacon until it is brown and crisp, then drain it on paper towels. Hard-boil the eggs, peel, and chop them. Wash, spin, and chop the lettuce. Thaw the peas. Slice the green onions thinly and grate the cheddar cheese. Setting everything aside until you're ready to assemble the salad.
Prepare the dressing. Combine the yogurt, mayonnaise, and sugar in a medium bowl and whisk them until smooth.
Assemble the Salad
Spread an even layer of the lettuce in a clear, round, straight-sided dish [1].
Top the lettuce with the chopped hard-boiled eggs, then the peas, and 1/2 cup of the green onions.
Using a large spoon, drizzle the dressing evenly over the top. Spread it slightly toward the edges to level it out if needed.
Sprinkle the shredded cheddar cheese evenly over the dressing.
Add the final bacon layer.
Cover tightly and refrigerate for at least 1-2 hours or up to 8 hours ahead [3]. Garnish with the remaining two tablespoons of sliced onions for a pop of color on top. Enjoy!

Kitchen Notes:

Very often, I'll get a head start on this seven-layer salad by boiling the eggs the day before and refrigerating them until I'm ready to assemble everything. Sometimes, I'll even fry and crisp the bacon ahead of time.

When frying the bacon, to make uniform-sized bacon bits, use kitchen scissors to cut the bacon strips crosswise into 1/2" pieces, then turn those pieces 90° and cut them again two times crossways to make three pieces about ½ x ½ inch square. Doing it this way allows them to cook and crisp evenly; you won't need to crunch them after they've fried. It will take approximately 10-12 minutes (plus or minus) on medium-low heat to cook the bacon. If you start it before measuring and chopping the rest of the salad ingredients, your timing should be perfect by the time you need to add it in a layer.

Uniform Bacon Bits Cutting Illustration

Footnotes:

[1] Don't feel you need to have a fancy or expensive dish. This salad is a showstopper all on its own, so even a large, clear glass mixing bowl makes for a stunning presentation. You can also do as I typically do, making this salad in a more travel-friendly 9 x 13" dish, especially if I make it for a potluck.

[2] For extra visual appeal, if you use a tall-sided glass bowl, such as a trifle bowl, you can concentrate the ingredient layers around the outer sides of the bowl, filling more of the center with lettuce if needed to hold everything in place.

Making the Salad in Advance/Storage

This seven-layer salad is one of my favorites for taking to family gatherings, luncheons, and potlucks. It's also an easy choice because it's budget-friendly, definitely a crowd-pleaser, and you can vary the ingredients according to your tastes and what you have in the fridge.

The salad is cool and crisp, and it's a delicious side that complements everything from grilled meats to glazed ham at Easter dinner.

Storage - [3] While a seven-layer salad is best served within eight hours or less, you can make it to serve up to a day in advance with a few adaptations. Follow the instructions above, assembling only through the fourth step.

Store the dressing in an airtight container with a tight-fitting lid. Shred the cheddar cheese, keep it in a zipper bag, and save the bacon in another zipper snack bag until ready to assemble.

Complete the salad assembly a few hours before serving as described in the recipe card instructions, starting with step five.

Enjoy the Recipe! Scroll to the end for the downloadable PDF, which you can print and save to your recipe binder.

L♥VE this recipe? Have you tweaked it to be over-the-top delicious? Have a question? Please let everyone know in the comments below! 😉 It’s super helpful for other readers and me.