Seven Layer Green Salad

I love our layered salad in a parfait dish, but sometimes it is hard to get everything in your serving. I decided to make it in a 9×13 pan and it made it SO MUCH EASIER! If you are looking for a new salad, I highly suggest trying this! It is delicious!

Seven Layer Green Salad
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  • 3 cups lettuce, iceberg or romaine, chopped
  • 2/3 cup celery, chopped
  • 5 eggs, hard-boiled
  • 8 oz. (1/2 package) bacon, cooked and crushed
  • 1 cup of cherry tomatoes, chopped
  • 6 green onions, chopped
  • 2 cups cheddar or other, grated
  • 10 oz. frozen peas, partially thawed
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream, light
  • 2 cups of cheddar cheese
  • salt and pepper


  1. Put 5 eggs in water in pan on stove to boil. Once they start boiling, set timer for 7 minutes. When timer goes off, remove eggs from heat. Run cold water over them, peel, and chop.
  2. While the eggs are cooking, start and cook the bacon.
  3. Chop or tear up lettuce and place in 9 x 13 dish
  4. Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
  5. Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
  6. Crush bacon and add on top of eggs.
  7. Add chopped tomatoes and green onions.
  8. Grate cheese and add on top of green onions.
  9. Pour on 10 oz 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.
  10. Stir together mayo and sour cream. Mix well. Spread on top of casserole.
  11. Sprinkle your favorite cheese on top. I used cheddar but parmesan would be delicious too!

Need a white 9×13 pan?
Find my favorite one HERE.

Green Salad 1

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