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.
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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Seven Layer Green Salad
- Chop or tear up crispy head lettuce and place in 9 x 13 dish or salad trifle 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!)
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.
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.
Enjoy More Delicious Green Salads
Want to add more veggies to your meals? Browse our comprehensive list of salad recipes.
- Healthy Broccoli Salad
- Homemade Caesar Salad and Dressing
- Layered Cobb Salad
- Loaded Broccoli Salad
- Mango Berry Salad
- Santa Barbara Cobb Salad
- Spring Salad with Homemade Lemon Poppyseed Dressing
- Strawberry Spinach Salad and Homemade Poppy Seed Dressing
- Taco Salad
- Walnut Pear Salad
Seven Layer Green Salad Recipe
Ingredients
- 3 cup 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 cup 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!)
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks beautiful! My family would love this. 🙂
Can I make this the day before?
Or does it get pretty soggy?
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.
Is there anything that could replace the mayo? My family has a aversion:)
Here is a post I found for you on substitutes for Mayonnaise in recipes. Maybe one of these will sound good to you as a substitute.
https://www.cookinglight.com/eating-smart/nutrition-101/substitute-mayo
The 7 layer salad sounds good