7 Layer Salad is a classic, refreshing salad layered with crisp iceberg lettuce, sweet peas, juicy tomatoes, chopped hard-boiled eggs, sharp cheddar, crispy bacon, and a creamy, tangy dressing that brings everything together.
Author’s notes
My Grandma’s Famous Layered Salad
This recipe is one of my grandma’s staples for family gatherings. It’s simple to assemble, looks beautiful when layered in a clear bowl, and is easy to customize — diced ham or extra veggies work well if you want to change it up. I often think of the classic trifle presentation, but a regular large salad bowl works perfectly.
7 Layer Salad Ingredients
| Ingredient | Notes |
|---|---|
| Iceberg lettuce | Chop into bite-size pieces and dry well so the salad stays crisp. |
| Frozen peas & tomatoes | Thaw peas completely and pat dry. Use ripe cherry or grape tomatoes, quartered. |
| Green onions | Slice thin for balanced flavor throughout. |
| Hard-boiled eggs, cheddar cheese & bacon | Chop eggs small, shred cheese fresh for the best taste, and cook bacon until crisp. |
| Mayo, sour cream & seasonings | Whisk until smooth; spread to the edges to seal the layers and keep the salad neat. |
How To Make My Grandma’s 7 Layer Salad
- Make the dressing: Whisk mayo, sour cream, apple cider vinegar, sugar, Worcestershire sauce (optional), garlic powder, salt and pepper until smooth. Cover and chill until ready to use.
- Layer the base: Place chopped, thoroughly dried lettuce in the bottom of a wide glass bowl or trifle dish. Evenly layer thawed peas, sliced green onions, and quartered tomatoes.
- Add eggs: Sprinkle the chopped hard-boiled eggs in an even layer over the vegetables.
- Seal with dressing: Spread the chilled dressing from edge to edge to fully cover the layers. Reserve extra dressing for serving on the side if you like.
- Finish and serve: Top with freshly shredded sharp cheddar and crumbled bacon. When serving, scoop straight down to include every layer in each portion.
Chelsea’s Notes
Serving Suggestions
Ways I like to present this 7 Layer Salad:
- Family-style tray: Lightly toss and spread on a platter for a casual look.
- Clear glass bowl: A trifle dish or any large glass bowl shows off the layers beautifully.
- Wide shallow bowl: Spread for easy scooping and clean serving portions.
- Individual cups: Layer into small cups or jars for grab-and-go servings or single portions.
- Big serving bowl + spoon: Pile into a large bowl with a sturdy spoon for informal gatherings.
Quick Tip
Always scoop straight down so each serving includes every layer.
Storage
This salad is best the same day it’s made so lettuce and bacon stay crisp. Add dressing just before serving.
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7 Layer Salad
Equipment
-
Trifle dish or large glass bowl (recommended)
Ingredients
- 8 cups chopped iceberg lettuce about 1 large head
- 2 cups frozen peas thawed and dried well
- 3/4 cup thinly sliced green onions
- 1 pint (3 cups) cherry or grape tomatoes quartered
- 6 hard-boiled eggs peeled and chopped
- 1 cup freshly shredded sharp cheddar cheese
- 10-12 slices bacon cooked and crumbled
- 3/4 cup mayo
- 3/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1-1/2 teaspoons sugar
- 1/2 teaspoon Worcestershire sauce optional, but recommended
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt or to taste
- 1/4 teaspoon pepper or to taste
Instructions
-
Whisk dressing ingredients until smooth. Cover and refrigerate until ready to use.
-
Add chopped, fully dry lettuce to the bottom of a wide glass bowl or trifle dish. Evenly layer peas, green onions, tomatoes, and chopped eggs.
-
Spread dressing edge to edge to fully seal the salad. Use as much as you like and reserve extra for serving on the side.
-
Top with cheese and bacon.
-
Scoop straight down when serving to get every layer. Serve any additional dressing on the side so guests can add more if needed.
Recipe Notes
Storage: Add dressing just before serving. Best enjoyed the same day for maximum crispness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.