This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
 I’ve been making, eating, and enjoying 7 Layer Salad for the past 40+ years. This classic Midwestern side dish is a staple at potlucks, barbecues, neighborhood block parties, and family reunions, and it’s just as tasty now as it was back then.
If you’re from Ohio, you probably want to toss the salad before serving. It sounds crazy to me, but that’s how they do it! And to the sub-section of the population that adds hard-boiled eggs to your salad, please carry on. That sounds like a fabulous addition.
With over 500 5-star reviews, you can trust that this version is the very best and the one that will take you on a trip down memory lane – right back to your own childhood where you loved a hearty bowl of 7 Layer Salad, too.
Table of Contents
7 Layer Salad Ingredients:
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes:
- Lettuce:Â Iceberg, crispy head lettuce, or Romaine.
- Red onion: I love the color of this one, but you can substitute white, yellow, or sweet onion if you prefer. Tame harsh raw onions by soaking in ice water for 10 minutes, then draining well.
- Celery: A few ribs for extra crunch.
- Peas: Run frozen peas under cold water until thawed and drain well.
- Mayonnaise: Plain, good quality mayo like Hellman’s or Best Foods is perfect.
- Sugar: A little sugar transforms your mayo into salad dressing, but you can leave it out if you want to.
- Cheddar cheese: Or change the cheese to the one you love like smoked provolone, blue cheese, or feta cheese.
- Bacon: You could layer in some turkey or ham instead of the bacon.
How to make Seven Layer Salad:
Before you begin, you should decide on what bowl to use for your layered salad. A clear glass bowl shows off all the hard work you put into chopping the vegetables. And a clear glass bowl with straight sides makes it easy to assemble.
- First layer: In the bottom of the bowl, spread the shredded lettuce
- Second layer: A thin layer of chopped red onion
- Third layer: Chopped celery
- Fourth layer: Peas
- Fifth layer: Spread the mayo over everything and sprinkle with a little sugar
- Sixth layer: Shredded cheddar cheese
- Seventh layer: Crispy chopped bacon
4. Cover the salad up with plastic wrap and chill for a at least a couple hours.
How to Make 7 Layer Salad Ahead of time:
This salad is a make-ahead marvel! The salad needs to chill for a couple of hours anyway, but you can safely make it a full day ahead if needed. The flavor gets better as it sits! The key to make Seven Layer Salad in advance is to ensure all of the layers are totally dry. Spin that lettuce in a salad spinner or blot with clean kitchen towels. Your peas should go in thawed, not frozen. Celery and onion aren’t water-logged anyway, so you’ll be good to go there. And the mayonnaise layer provides a nice moisture barrier for the cheese and bacon. I’m always surprised at how well the leftovers hold up here, too!
7 Layer Salad Recipe Tips & Variations:
- Hard Boiled Eggs: Not in my Seven layer salad! But many people say that’s how they make it.
- Miracle Whip: Substitute Miracle Whip for the mayo if you are a Miracle Whip fan. The only difference between them is that the salad dressing Miracle Whip already has added sugar, paprika, and garlic powder.
- Sour cream: Some cooks love mixing half mayo, half sour cream for a tangier dressing.
- Parmesan cheese:Â A few tablespoons of freshly grated Parmesan cheese taste great added to the mayo.
- Extra veggies: Change out your layers for different vegetables like bell peppers, cherry tomatoes, artichoke hearts, roasted red peppers, scallions
- More toppings: Not traditional, but avocado, olives, and crunchy fried onions are so good!
More delicious salads:
More From Culinary Hill
Join Us
Seven Layer Salad Recipe
IngredientsÂ
- 1 head lettuce shredded
- 1/2 cup red onion diced (see note 1)
- 2-3 celery ribs sliced (about 1 cup)
- 12 ounces frozen peas thawed (see note 2)
- 1 cup mayonnaise
- 1 tablespoon granulated sugar (see note 3)
- 1 cup shredded cheddar cheese
- 1/2 pound bacon fried and crumbled
InstructionsÂ
- Spread the lettuce evenly in the bottom of a glass bowl. Top with red onion, celery, and peas.
- Spread mayonnaise on top of celery and sprinkle with sugar. Top with cheddar cheese and bacon. Cover and chill.
Recipe Video
Notes
- Red onion: I love the color of this one, but you can substitute white, yellow, or sweet onion if you prefer. Tame harsh raw onions by soaking in ice water for 10 minutes, then draining well.
- Peas: Run frozen peas under cold water until thawed and drain well.
- Sugar: A little sugar transforms your mayo into salad dressing, but you can leave it out if you want to.
I mostly followed this recipe, but I use a secret ingredient from my grandmother’s recipe. 1-2 TB of the bacon grease mixed into the mayonnaise. It sounds crazy, but the flavor it gives is amazing!
Hi Kim, that sounds amazing! I’ll definitely have to try it. Thanks! – Meggan
I’m going to try this recipe, you make it look easy!
Thanks Pam, I hope you like it! – Meggan
Mother has made a variation for years. Don’t know how the recipe says prep time is 15 minutes. I prep day one, make, and refrigerate at least a day, two better. It needs a full chill and time to set. You have bacon to cook, in mine eggs to boil too. For dressing it is always half miracle whip and half mayo. I was shocked when I had Mom teach me.. to find out that is what it was. It is a great hit. I do romaine always, one layer of fresh spinach, green onions, chopped egg, grated swiss cheese only, peas, and your bacon., The order is baby spinach, romaine. green onion, peas, eggs, salt and pepper, bacon, mayo/miracle whip, grated swiss. Leftovers are the best.
Thanks for sharing Kurt! – Meggan
Hey there!
Do you chop your own lettuce or buy a bag or shredded? One time with a different recipe I chopped the lettuce and it kinda wilted on me so I feel kinda nervous for that to happen again at a family thing. I think it was just after being washed and all it was a lot of handling maybe
Hi Mallory, I would suggest buying a bag of shredded lettuce considering the problems you’ve run into before. Hope you enjoy! – Meggan
I also love this salad and make it for most holidays. Always devoured. No celery and always boiled eggs!
Thanks Sheila! – Meggan
I’m with you. No EGG. I have made my 6 layer salad for about 15 yrs for my daughter’s BD dinner. She loves a steak, my salad and a baked potato. Celery might be interesting to add.
Thanks Sharon! – Meggan
Question: why is sugar added? Not a deal breaker, just curious.
Hi Christine, a little sugar makes the dressing just slightly sweet, but it’s optional! Hope you enjoy. – Meggan
I love this salad
Thanks Tonya, me too! – Meggan
I have been making this salad for many years. I add shredded carrots, diced red and green peppers and the red onion is the key. My topping is mayo with sugar, but very little. I usually make it the night before serving. Our grandson and his fiancee absolutely devour this salad when I make it. Everyone that tastes it for the first time needs the recipe ! I’m so glad so many people also love it as much as we do.
Sounds great Nancy, so glad you and your family love it! – Meggan
I made this many years ago. I don’t remember the part about frozen peas. I thought that they were cooked. Can cooked peas be used?
Hi Linda, yes! Drained cooked peas can be used, it will just taste different. Enjoy! Thanks – Meggan