Seven Layer Salad
This easy Seven Layer Salad recipe is a classic Midwestern party side dish! It’s the ideal make-ahead salad, too. You can even make it the night before!
There are as many recipes for Seven Layer Salad as there are cooks.
I’m sticking to the version I grew up with, though, my mom’s recipe. It’s quick and easy AND it can be made the night before! How often can you say that about a salad?
It’s so good, I moved it from my “party” menu to my “any day of the week” menu.
What I love about Seven Layer Salad is, it’s full of veggies but there is enough “good stuff” to get your family to eat it.
Seven Layer Salad is made with a lot of basic ingredients, too, so you just might find that you already have everything on hand.
And since everyone makes Seven Layer Salad their own way anyway, if you are missing something, perhaps you have something else that work in its place.
Here is something I can appreciate as an adult about Seven Layer Salad that never occurred to me as a child: It keeps REALLY WELL in the refrigerator.
The lettuce is on the bottom, protected from the dressing which is nestled into crunchier ingredients (celery and red onions). If you keep the layers intact as you eat from the bowl, the salad will be as good as the day you made it!
Or even better, since that salad needs to chill for at least 2 hours before eating. Get this salad into your regular rotation!
Seven Layer Salad
- 1 head lettuce , shredded
- 1/2 cup diced red onion
- 2-3 stalks celery , sliced (about 1 cup)
- 12 ounces frozen peas , thawed
- 1 cup mayonnaise
- 1 tablespoon sugar
- 1 cup shredded cheddar cheese
- 1/2 pound bacon , fried and crumbled
- 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 refrigerate at least 2 hours or overnight.
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