7 Layer Salad Recipe
Published Jun 04, 2026
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I’ve made this 7-layer salad recipe countless times for potlucks, parties, and barbecues! It’s a classic Midwestern side dish made by stacking layers of crisp lettuce with red onion, peas, cheese, crunchy celery, creamy dressing, and salty bacon.
7 Layers of Old-Fashioned Deliciousness
A classic 7-layer salad is exactly what it sounds like. It’s a layered salad, similar to 7-layer dip. What goes into those layers can be just about anything, but here in the Midwest, you’ll usually find crisp lettuce, red onion, peas, sharp cheddar, fresh veggies, and bacon with creamy dressing.
I’ve been making and eating this seven layer salad at block parties, potlucks, and church gatherings for years. It’s a staple side dish that’s simple, but always tasty and refreshing. And if you want to toss the salad before you serve it? I’ll just look the other way. 😉
Why This Salad Is a Favorite Side Dish
- It’s make-ahead-friendly. Layering keeps the toppings and dressing separate. Unlike a traditional salad, which can become soggy with time, you can assemble this 7-layer salad 30 minutes to 24 hours ahead of serving.
- Eat with your eyes. Whenever I need an aesthetic salad for a cookout, potluck, or holiday, I make a seven-layer salad. I originally layered my Russian salad recipe this way, creating a rainbow of a salad that tastes as good as it looks.
- Crowd-pleasing flavors. The dressing is creamy and mild, so the real magic of this salad lies in the combination of crunchy veggies, smoky bacon, and cheese.
What Are the Layers in a 7-Layer Salad?
Each ingredient is pretty much a layer! Here’s a look at what you’ll need to make this classic Midwestern side dish. Scroll to the recipe card for the complete ingredient amounts for the salad and dressing.
- Iceberg Lettuce – Or your choice of sturdy greens. Romaine is great; otherwise, try a darker green like Spinach or arugula.
- Red Onion – Next up is mild red onion. Sweet Vidalia onion or shallot also goes nicely.
- Peas – Frozen peas work perfectly, just be sure to thaw them. If you’re not a fan of green peas, use another veggie, like cooked (or frozen and thawed) green beans.
- Shredded Cheese – I use sharp cheddar, but Monterey Jack, Pepper Jack (if you like it spicy), Gouda, and Havarti are all great options. Freshly shredded cheese tastes so much better (and less chalky, IMO) than pre-shredded cheese, though both will work.
- Celery – Chopped. Feel free to go half celery, half shredded or chopped carrot if you’d like. You can also add diced tomatoes, chopped cucumber, and other fresh veggies to this layer.
- Dressing – Traditional 7-layer salad recipes use Miracle Whip. I dress my salad in a lighter homemade dressing made from Greek yogurt, mayonnaise, grated Parmesan, a bit of sugar, and salt and pepper to taste. You can swap Greek yogurt with sour cream if needed. And, if you’d prefer, you can use Miracle Whip instead of mayo. Miracle Whip already has added sugar, though, so skip the sugar in the dressing in this case.
- Bacon – Cooked and crumbled. I like to make a batch of air fryer bacon, but you can use your preferred cooking method.
Seven Layer Salad Tips and Variations
- Spice it up. To give the dressing a little kick, add a splash of pepperoncini juice or a dash of hot sauce.
- Different dressing. This 7-layer salad would also taste great with creamy ranch dressing.
- Lighten it up. For a lighter dressing option, try my homemade Italian dressing or this maple vinaigrette.
- Add eggs. Some classic versions of this salad include a layer of chopped boiled eggs between the lettuce and peas.
- Vegetarian. Swap the bacon with crunchy fried onions for a vegetarian-friendly salad.
- Pasta salad. Replace the lettuce with cooked pasta, such as penne, shells, or rigatoni.
- Make a 7-layer Southwestern salad. Replace the peas with drained and rinsed canned beans, swap the celery with a mix of sweet corn and halved cherry tomatoes, and use leftover pulled chicken instead of bacon. Top it off with my creamy avocado dressing.
Make This Salad Ahead
Whenever possible, I prepare this layered salad at least 30 minutes ahead of serving and keep it in the fridge. It tastes even better once it’s chilled down. The key here is to make sure all the ingredients are dry before you stack them. Spin the lettuce in a salad spinner, and pat the thawed peas dry so any excess water doesn’t make the salad soggy.
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7 Layer Salad Recipe
Ingredients
For the dressing:
- ¾ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tablespoons freshly grated parmesan
- ½ tablespoon granulated sugar
- salt and freshly ground black pepper, to taste
For the salad:
- 1 head Iceberg lettuce, shredded
- 1 small red onion, chopped
- 1½ cups frozen peas, thawed
- 1 cup shredded sharp cheddar cheese
- 2 stalks celery, chopped
- 5 ounces bacon, cooked and crumbled
Instructions
- Make the dressing. Combine the dressing ingredients in a bowl. Set it aside, in a fridge preferably, so the sugar melts while you make the salad.
- Assemble the salad. In a bowl, start with a layer of shredded lettuce, then add a layer of the chopped red onion, followed by the peas, cheddar cheese, celery, prepared dressing, and bacon on top.
- Chill. Cover and chill for 30 minutes before serving.
Equipment
Notes
- You can use iceberg or romaine lettuce.
- Other veggies can be added, like tomatoes or cucumbers.
- Make sure the sugar dissolves in the dressing.
- For some spiciness, you can add a bit of pepperoncini juice into the dressing or hot sauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make a 7-Layer Salad
There’s a method to the layering madness here, and it’s really very easy. Instead of tossing our ingredients together willy-nilly like a regular salad, we’re stacking them in distinct layers, ending with sturdier ingredients that won’t become soggy under the dressing.
- Make the dressing first. Whisk together the dressing and refrigerate it for now. I like to do this ahead of time so the sugar in the dressing completely dissolves. You can also use honey or agave instead of sugar, if preferred.
- Assemble the salad layers. I like to assemble my salad in a clear glass bowl.
Layer the salad ingredients in this order:- Lettuce as the base, topped with onions.
- Peas, then shredded cheese.
- Celery, then the dressing.
- Sprinkle the bacon on top as the final layer.
- Chill the salad. Afterward, cover the salad and place it into the fridge to chill for 30 minutes or until it’s time to serve.
Storing Leftovers
Store any leftover salad covered in the fridge. Once the salad ingredients are mixed with the dressing, it’s best to enjoy leftovers within a day or two.
