There’s just something so nostalgic and comforting about a good Seven Layer Salad. This is one of those recipes that always reminds me of family potlucks, holiday dinners, and summertime cookouts at Grandma’s house. It’s beautiful, it’s easy to make ahead, and let’s be honest — it’s the one dish that everyone sneaks back for seconds (or thirds!).
The magic of Seven Layer Salad lies in its simplicity and presentation. You’ve got crisp, colorful layers of veggies, a sweet and creamy dressing, sharp cheddar cheese, and perfectly crispy turkey bacon. It’s a perfect balance of flavors and textures, and it looks absolutely stunning when served in a clear glass bowl or trifle dish. Trust me, this one always steals the show on any buffet table!
Today, I’m sharing my tried-and-true version of this classic dish. It’s super easy to throw together, doesn’t require any fancy ingredients, and can be made well ahead of time — perfect for busy hosts. Let’s get started!
INGREDIENTS YOU’LL NEED
For the Salad:
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1 small head iceberg lettuce, chopped (about 5 cups)
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1 cup chopped red onion (about 1 small)
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2 cups chopped green pepper (about 3 medium)
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4 hard-boiled eggs, roughly chopped
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1 ½ cups chopped Roma tomatoes (about 3 medium)
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1 cup frozen peas, thawed
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1 cup shredded cheddar cheese
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6-8 slices turkey bacon, cooked and crumbled
For the Dressing:
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2 cups mayonnaise
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2 tablespoons granulated sugar
WHY THIS SEVEN LAYER SALAD IS ALWAYS A CROWD PLEASER
One of the things I love most about this salad is how easy it is to customize. You can swap out veggies depending on what you have on hand, or what your family likes best. The creamy dressing adds the perfect touch of sweetness, while the turkey bacon brings in that irresistible salty crunch. And when it’s all chilled together, the flavors meld into something truly special.
Plus, since you can make it several hours in advance (or even the night before), it’s one less thing to worry about on the day of your big event.
STEP-BY-STEP INSTRUCTIONS
STEP 1: PREP YOUR INGREDIENTS
Start by prepping all of your ingredients so assembly is a breeze. Chop the iceberg lettuce into bite-sized pieces and set aside. Dice your red onion, green peppers, and Roma tomatoes. Roughly chop the hard-boiled eggs, and thaw your frozen peas if you haven’t already done so. Cook the turkey bacon until crispy, let it cool, and crumble it into small pieces.
STEP 2: START LAYERING
In a large clear glass bowl or trifle dish, begin layering your ingredients. The clear bowl not only shows off the gorgeous colors but also helps everyone see exactly what they’re getting with each scoop!
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First, add the chopped iceberg lettuce as your base layer.
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Next, sprinkle the chopped red onion evenly over the lettuce.
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Follow that with your chopped green peppers, spreading them out to cover the onion layer.
STEP 3: ADD THE EGGS AND TOMATOES
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Gently add the chopped hard-boiled eggs as the next layer.
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Then, spread the chopped Roma tomatoes evenly over the eggs.
STEP 4: ADD THE PEAS
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Now it’s time for the thawed peas. Spread them out evenly over the tomatoes. The peas add a nice little pop of sweetness and color to the salad.
HOW TO FINISH AND PERFECT YOUR SEVEN LAYER SALAD
Now that we’ve built the beautiful base layers of our Seven Layer Salad, it’s time to bring it all together with the creamy dressing, shredded cheese, and crispy turkey bacon. This final part is what takes the salad from “nice” to “absolutely irresistible.” The best part? It’s just as easy as the first steps.
THE SECRET TO THE PERFECT DRESSING
The dressing for Seven Layer Salad is delightfully simple but makes all the difference. It’s a sweet and creamy blend that lightly soaks into the layers below while keeping the veggies crisp and fresh.
All you need is:
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2 cups mayonnaise
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2 tablespoons granulated sugar
That’s it! Don’t be tempted to overcomplicate it — this classic combo delivers just the right touch of sweetness to balance the salty turkey bacon and sharp cheese.
STEP 5: MIX THE DRESSING
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In a medium mixing bowl, combine the mayonnaise and granulated sugar.
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Stir well until the sugar is completely dissolved and the dressing is smooth and creamy.
STEP 6: SPREAD THE DRESSING
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Carefully spoon the dressing over the layer of peas.
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Use a spatula or the back of a spoon to gently spread it out to the edges of the bowl. This seals the top of the salad, helping it stay fresh and allowing the flavors to meld together while chilling.
STEP 7: ADD THE FINAL TOUCHES
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Once the dressing is evenly spread, sprinkle the shredded cheddar cheese generously over the top.
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Finally, scatter the crumbled turkey bacon evenly over the cheese.
And there you have it — your gorgeous Seven Layer Salad is fully assembled and ready for the fridge.
TIPS FOR THE BEST SEVEN LAYER SALAD
After making this salad countless times, I’ve gathered a few helpful tips to ensure it turns out perfect every time:
1. Use a clear glass bowl or trifle dish.
Not only does it look beautiful, but it also helps you see those pretty layers that make this salad so appealing.
2. Chill for several hours, or overnight if possible.
Allowing the salad to sit helps the flavors blend together without making the vegetables soggy. I like to make it the night before a big event.
3. Add turkey bacon just before serving.
To keep the turkey bacon nice and crispy, wait to add it until shortly before you’re ready to serve the salad. Nobody wants soggy turkey bacon!
4. Customize to your taste.
Feel free to add extra layers like chopped cucumbers, shredded carrots, or sliced radishes if you want to mix things up a bit.
5. Don’t overwork the dressing.
The simple mayo and sugar combo is classic for a reason. Avoid adding too many extras that might overpower the balance of flavors.
VARIATIONS TO TRY
One of the great things about Seven Layer Salad is how versatile it is. Here are a few fun variations you might enjoy:
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Southwestern Twist: Add black beans, corn, diced avocado, and a sprinkle of chili powder to the dressing.
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Lighter Version: Use light mayo or a mix of mayo and Greek yogurt for a slightly healthier take.
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Extra Crunch: Toss in a layer of chopped celery or water chestnuts for some added texture.
SEVEN LAYER SALAD: FREQUENTLY ASKED QUESTIONS
Before you get started or serve your beautiful Seven Layer Salad, you might have a few questions. Over the years, I’ve gotten a lot of the same ones from family, friends, and readers, so I’ve gathered them here to help you feel confident as you prepare this classic dish.
FAQ
1. Can I make Seven Layer Salad the day before?
Absolutely! In fact, making it the day before is ideal. It gives the flavors time to meld while keeping the veggies crisp. Just be sure to wait and add the turkey bacon right before serving to keep it crunchy.
2. How long will Seven Layer Salad last in the fridge?
It’s best eaten within 24-48 hours. After that, the dressing can start to break down the layers, and the vegetables may lose their crispness.
3. Can I use different types of lettuce?
Yes! While iceberg lettuce is traditional for its crunch and ability to hold up under the dressing, you can also use romaine or a blend of lettuces if you prefer. Just make sure to choose a sturdy variety.
4. What can I substitute for mayonnaise in the dressing?
If you’re looking for a lighter option, you can use Greek yogurt or a combination of Greek yogurt and mayo. Keep in mind that this will change the flavor slightly but still tastes great.
5. Can I add meat or protein to make it a main dish?
Definitely! Grilled chicken, diced ham, or even shrimp can turn this salad into a complete meal. Just layer your protein along with the other ingredients.
6. How do I serve Seven Layer Salad?
Use a large serving spoon to scoop down through all the layers, making sure each portion has a bit of every ingredient. The clear dish helps guests see what they’re getting.
7. Can I freeze Seven Layer Salad?
Unfortunately, no. The fresh vegetables and creamy dressing don’t freeze well and will become watery and mushy once thawed.
CONCLUSION: THE PERFECT SALAD FOR ANY OCCASION
And there you have it — the ultimate Seven Layer Salad that’s as pretty as it is delicious! This recipe has been a staple in my family for years, and it never fails to impress no matter where I bring it. The crisp veggies, creamy sweet dressing, sharp cheese, and salty turkey bacon come together in the most satisfying way.
I love how simple it is to prepare, how customizable the layers are, and how it always seems to fit any occasion — from holidays and potlucks to weeknight dinners and backyard barbecues. If you haven’t made a Seven Layer Salad before, this is your sign to give it a try. And if you’re already a fan, I hope these tips and tricks help you perfect your version.
PrintSeven Layer Salad
Seven Layer Salad is a classic make-ahead dish perfect for potlucks, holidays, and gatherings. Crisp vegetables are layered and topped with a creamy sweet dressing, shredded cheese, and crispy turkey bacon. The layers create a beautiful presentation and a perfect balance of textures and flavors in every bite.
Ingredients
For the salad:
1 small head iceberg lettuce, chopped (about 5 cups)
1 cup chopped red onion (about 1 small)
2 cups chopped green pepper (about 3 medium)
4 hard-boiled eggs, roughly chopped
1 ½ cups chopped Roma tomatoes (about 3 medium)
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
6–8 slices turkey bacon, cooked and crumbled
For the dressing:
2 cups mayonnaise
2 tablespoons granulated sugar
Instructions
In a large glass bowl or trifle dish, layer the ingredients in the following order. Start with the chopped iceberg lettuce as the base.
Add the chopped red onion evenly over the lettuce.
Layer the chopped green peppers on top of the onion.
Add the roughly chopped hard-boiled eggs as the next layer.
Spread the chopped Roma tomatoes evenly over the eggs.
Add the thawed frozen peas on top of the tomatoes.
In a medium mixing bowl, combine the mayonnaise and granulated sugar. Stir until the sugar is fully dissolved and the dressing is smooth.
Spread the prepared dressing evenly over the layer of peas, sealing the edges to help keep the salad fresh.
Sprinkle the shredded cheddar cheese evenly over the dressing.
Finally, top the salad with the crumbled bacon.
Cover and refrigerate the salad until ready to serve. This salad is best when chilled for several hours or overnight to allow the flavors to blend.
Notes
Use a clear glass bowl or trifle dish to showcase the colorful layers of the salad. Chilling the salad before serving allows the dressing to soak slightly into the layers while keeping the vegetables crisp. If preparing ahead, add the turkey bacon just before serving to maintain its crisp texture. Variations can include additional layers such as chopped cucumbers, shredded carrots, or sliced radishes depending on personal preference.
