Seven Layer Salad
I love our layered salad in a parfait dish, but sometimes it is hard to get a taste of 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 take on this classic Midwestern side.
If it isn’t already, this will quickly become a staple at every family gathering once you bring it.
We love this seven layer salad recipe because it’s made with really simple ingredients, and it’s easily customizable. You can substitute your favorite veggies in place of ones you don’t love as much, or switch out the cheeses for a different flavor.
Here’s what we add in our seven layer Salad:
- Lettuce (we like iceberg or romaine)
- Celery
- Hard-boiled eggs (use pre-made, or try our fool-proof method)
- Cooked, crumbled bacon
- Cherry tomatoes
- Green onions
- Cheddar cheese
- Frozen peas
- Mayonnaise
- Sour Cream
How to make seven layer salad:
- Place 5 eggs and cover with water in a pan on the stove to boil. Once they start boiling, set a timer for 7 minutes. When the timer goes off, remove eggs from heat. Run cold water over them, peel, and chop.
- While the eggs are cooking, start and cook the bacon. Set aside when finished.
- Chop or tear up lettuce and place in 9×13 baking dish.
- Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
- Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
- Crumble bacon and add on top of eggs.
- Add chopped tomatoes and green onions, then top with 2 cups cheese.
- Pour 10 ounces partially frozen peas on top. (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.)
- In a small bowl, stir together mayo and sour cream. Mix well. Spread on top of the frozen peas.
- Sprinkle remaining cheese on top.
Make ahead or store:
Because of the nature of the mayonnaise and sour cream mixture on top of this salad, we would not recommend making it more than 6-8 hours ahead of time or it may be too soggy to serve.
While we doubt there will be any of this salad leftover, it may not store well because of the mayonnaise and sour cream mixture on top (we would not recommend it).
Looking for more salad recipes? Try these:
- The Best Creamy Pasta Salad
- Fajita Salad
- Loaded Broccoli Salad
- Kale and Brussels Sprouts Salad
- Steak Cobb Salad
- Italian Fresh Green Salad
- California Salad with Raspberry Vinaigrette
- Apple Cranberry Walnut Chopped Green Salad
- The Best Simple Greek Tossed Green Salad Recipe
Seven Layer Green Salad Recipe
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
Instructions
- Chop or tear up lettuce and place in 9 x 13 dish
- Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
- Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
- Crush bacon and add on top of eggs.
- Add chopped tomatoes and green onions, then top with 2 cups cheese.
- 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.)
- Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. Add salt and pepper to taste.
- Sprinkle remaining cheese on top. (I used cheddar, but Parmesan would be delicious too!)
Nutrition
Recipe Details
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