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Seven Layer Green Salad

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10 minutes
6 Comments
5 from 2 votes
Our seven layer green salad is our take on the Midwestern seven layer dip, but full of light, delicious vegetables.
Seven Layer Green Salad
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With spring just around the corner, it is important to share the best layer salad recipe, Seven Layer Green Salad. It is perfect for your family gatherings and filled with so much flavor!

You cannot beat this fresh salad with creamy dressing. Just be sure to grab your large glass bowl to serve this seven-layer salad with and you will have a delicious salad in no time.

With the layers of veggies in this family favorite salad, this recipe will be perfect for a low-calorie diet, and of course, will be stunning from all the different layers of colors made with simple salad ingredients.

Rectangular dish filled with chopped lettuce surrounded by bowls of peas, cheese, bacon, celery, green onions, eggs, and a bowl of white sauce on a white countertop.

Recipe Ingredient Notes

To make this seven-layer green salad, you need the following ingredients:

  • Crispy lettuce head (we like iceberg lettuce or romaine lettuce)
  • Celery
  • Hard-boiled eggs (use pre-made, or try our fool-proof method)
  • Cooked, crumbled crispy bacon
  • Cherry tomatoes (or grape tomatoes)
  • Green onions
  • Cheddar cheese
  • Frozen green peas
  • Mayonnaise (or miracle whip)
  • Sour Cream
Chopped romaine lettuce leaves in varying shades of green.
Close-up of chopped celery and lettuce mixed together, lightly seasoned with black pepper.

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Chopped salad topped with sliced cherry tomatoes, bacon pieces, hard-boiled eggs, and chopped green onions.
Close-up of a layered salad with shredded cheddar cheese, cherry tomatoes, chopped green onions, and a layer of frozen green peas on top.

How to Make Seven Layer Green Salad

  1. Chop or tear up crispy head lettuce and place in 9 x 13 dish or salad trifle dish. 
  2. Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
  3. Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
  4. Crush bacon and add on top of eggs.
  5. Add chopped tomatoes and green onions, then top with 2 cups cheese.
  6. Pour on 10 ounces partially frozen peas. (I just let the frozen peas set out while I’m preparing this dish. The peas will thaw enough by the time it’s time to eat.)
  7. Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. Add salt and pepper to taste.
  8. Sprinkle remaining cheese on top. (I used cheddar, but Parmesan would be delicious too!)
Chopped lettuce topped with sliced hard-boiled eggs, crispy bacon pieces, and diced celery.
A close-up of a layered dip topped with chopped green onions, shredded cheese, and a creamy white sauce.

Storage Suggestions

After you have this salad in a large trifle dish or clear glass bowl [you have to be able to see the layers 😉 ], store the rest of the salad in the fridge the next day after either placing the lid on or plastic wrap on top of the salad.

A casserole dish filled with layered vegetables, topped with shredded cheddar cheese and dressing, sits next to two wooden serving utensils on a white surface.
A plate of chopped salad with lettuce, tomato, egg, bacon, cheese, and dressing, with a wooden-handled fork on the side.

Recipe Notes

If there is anything in the list of ingredients that you or your family do not like, the beautiful thing about salads is that you can take it out or replace it with something you do like! Here are a few more suggestions for different ingredients to add to this easy recipe: red onion, Parmesan cheese, bell peppers, chunks of sharp cheddar cheese, sweet pea pods, cucumber slices, or broccoli.

A plate of layered salad with lettuce, tomatoes, shredded cheese, and creamy dressing sits in front of a casserole dish containing more salad.
Two plates of salad with shredded cheddar cheese, cherry tomatoes, lettuce, green onions, peas, bacon bits, and ranch dressing on a white surface.

Enjoy More Delicious Green Salads

Want to add more veggies to your meals? Browse our comprehensive list of salad recipes.

A plate of chopped salad with lettuce, cherry tomatoes, shredded cheese, hard-boiled eggs, and green onions, served with a fork on a white surface.

Seven Layer Green Salad Recipe

5 from 2 votes
Our seven layer green salad is our take on the Midwestern seven layer dip, but full of light, delicious vegetables.
Serving10 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Save Print Review Pin

Ingredients

  • 3 cups chopped lettuce, (iceberg or Romaine)
  • 3 stalks celery, chopped
  • salt and pepper, to taste
  • 8 ounces bacon, (cooked and crumbled)
  • 5 eggs, (hardboiled and cooled)
  • 1 cup cherry tomatoes, chopped
  • 6 green onions, sliced
  • 4 cups shredded cheddar cheese, divided
  • 10 ounces frozen peas, partially thawed
  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • salt and pepper, to taste

Equipment

Instructions

  1. Chop or tear up lettuce and place in 9 x 13 dish
  2. Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
  3. Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
  4. Crush bacon and add on top of eggs.
  5. Add chopped tomatoes and green onions, then top with 2 cups cheese.
  6. Pour on 10 ounces partially frozen peas. (I just let the frozen peas set out while I'm preparing this dish. The peas will thaw enough by the time it's time to eat.)
  7. Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. Add salt and pepper to taste.
  8. Sprinkle remaining cheese on top. (I used cheddar, but Parmesan would be delicious too!)

Notes

If there is anything in the list of ingredients that you or your family do not like, the beautiful thing about salads is that you can take it out or replace it with something you do like! Here are a few more suggestions for different ingredients to add to this easy recipe: red onion, Parmesan cheese, bell peppers, chunks of sharp cheddar cheese, sweet pea pods, cucumber slices, or broccoli.

Nutrition

Calories: 523 kcal · Carbohydrates: 9 g · Protein: 17 g · Fat: 47 g · Saturated Fat: 22 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 163 mg · Sodium: 501 mg · Potassium: 287 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 1215 IU · Vitamin C: 17 mg · Calcium: 381 mg · Iron: 1 mg
Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Salad
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Questions & Reviews

  1. Nia says:

    This looks beautiful! My family would love this. 🙂5 stars

  2. Kristi says:

    Can I make this the day before?
    Or does it get pretty soggy?

  3. Cyd says:

    I would make it maybe 6 to 8 hours ahead of time at the very most. It will start to get a little soggy overnight. We have made it and saved leftovers for the next day, but it’s not nearly as good as the day you make it.

  4. Lynette D'Avella says:

    Is there anything that could replace the mayo? My family has a aversion:)

  6. Sandy says:

    The 7 layer salad sounds good5 stars

Steph Loaiza
About The Author:

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She loves going to Disneyland with her family and reading in her spare time.
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