Name: Easy Traditional Overnight 7-Layer Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 8 oz Romaine lettuce ((shredded)); 1 lb Grape tomatoes ((halved)); 2 large Bell peppers ((chopped; orange and/or yellow for rainbow effect)); 8 large Hard boiled eggs ((chopped or sliced)); 1 small Red onion ((sliced)); 2/3 cup Mayonnaise; 1/3 cup Sour cream; 6 oz Cheddar cheese ((shredded)); 1/2 cup Cooked bacon ((crumbled; ~8 slices))

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My mom is the queen of overnight layered salad recipes. I grew up on them. Maybe not every day, but anytime we had extended family or friends over, there would definitely be lots and lots of layered salads. Coming up with this traditional seven layer salad recipe with mayonnaise (7-layer salad recipe for short!) has made me proud to add to my mom’s collection.

What Is Seven Layer Salad?

Seven layer salad is just what it sounds like – a salad with 7 layers! There are many variations of it, but common ingredients include greens, tomatoes, peppers, eggs, peas, and a mayo-based dressing.

For this one, I took some inspiration from my mom’s layered salad recipes, but also kept it close enough to a traditional seven layer salad that Americans are used to.

There are actually quite a few similarities. The layers and the mayo-based dressing are a couple of the major ones, and it was perfectly natural for me to make my seven layer salad with mayonnaise, too. However, I left out the peas to make this a low carb salad.

Like I mentioned before when I talked about this Mediterranean salad recipe, lettuce and other greens are generally less common in Russian salad recipes. My mom’s layered salads usually omitted them. I do love my greens, though, especially the fact that they add volume to salads. So, I opted to include Romaine lettuce in this seven layer salad recipe.

Making a recipe for 7-layer salad definitely brought back those childhood memories. My mom’s 24 hour salads will always hold an association with large family gatherings.

How To Make 7-Layer Salad

Assembling the layered salad is incredibly easy. Here is how to make seven layer salad:

Cut up all the veggies. Bite-sized pieces work best!
Layer all the veggies (plus eggs!) in a large trifle bowl, or simply a glass bowl. If you don’t have hard boiled eggs ready, you can use my easy peel eggs method here or even make hard boiled eggs in the oven.
Whip up the 7-layer salad dressing and spread it over the last layer. I’m not sure if we can even call it a dressing – it’s really just sour cream and mayo mixed together.
Finish by sprinkling shredded cheese and bacon on top. If you don’t have cooked bacon yet, here is how to cook bacon in the oven.
Cover the salad and refrigerate it for a couple of hours. Overnight is even better. That’s why they call it an overnight salad, right?

Seven Layer Salad Dressing

The dressing in this 7-layer salad recipe is incredibly simple. It’s just mayonnaise and sour cream! My mom would be proud – these are the staples in Russian layered salads.

It’s actually pretty easy to make homemade mayonnaise with avocado oil – give it a try! But, if you don’t want to make your own, this is my favorite keto friendly mayonnaise to buy.

Note that some recipes for seven layer salad add sugar to the dressing. I don’t find that necessary. I think it tastes delicious without any sweetener at all, but add some to taste if that’s your thing.

Can 7 Layer Salad Be Made A Day Ahead?

Yes, 7 layer salad can be made a day ahead, and that’s definitely part of the appeal of this one!

Now as an adult, I can see why my mom loved layered salads so much. Being an overnight salad, this 7-layer salad with mayonnaise makes your life so much easier. And, I’m aaaaaall about easy recipes, as I know many of you are.

Assembling a 24-hour salad in advance means less stress on the day people are coming over. Just make it the day before you are going to serve it, and the day of, take it out of the fridge and it’s ready to go!

How To Keep 7 Layer Salad From Getting Soggy

No one likes soggy salads and there is definitely a way to prevent your 7 layer salad from getting soggy. The order of ingredients is very important.

Similar to my low carb Greek Mason jar salad, you want the dressing away from the lettuce, which won’t hold up as well, and next to ingredients that won’t get soggy.

In this 7 layer salad without peas, the dressing is in between shredded cheese and the onion and egg layer. This dressing is also thick enough so that it isn’t going to drip down to the lettuce and softer vegetables.

TIP: This recipe would also work with other kinds of thick dressing. What about homemade ranch dressing or thousand island for a variation? Just reduce the almond milk in there to keep it thick enough.

More Overnight Salads & Make Ahead Recipes

This is the first overnight layered salad on the blog, which is a little surprising. I’m always looking for low carb make-ahead recipes like this! Here are a few more to try:

This is my first layered salad, though, and it’s the first overnight salad I’ve made that works well with lettuce. Greens don’t usually do too well when stored too long, but in this traditional seven layer salad, it works!

Tools To Make Overnight Salad

Tap the links below to see the items used to make this recipe.

Glass Trifle Bowl – This bowl is a must for showing off layered salad recipes.
10-Inch Stainless Steel Salad Serving Set – The perfect length to get all of the layers in this salad. Plus, they look modern and sleek!

Easy Traditional Overnight 7-Layer Salad Recipe

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Review

Ingredients

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8 oz Romaine lettuce (shredded) ▢
1 lb Grape tomatoes (halved) ▢
2 large Bell peppers (chopped; orange and/or yellow for rainbow effect) ▢
8 large Hard boiled eggs (chopped or sliced) ▢
1 small Red onion (sliced) ▢
2/3 cup Mayonnaise ▢
1/3 cup Sour cream ▢
6 oz Cheddar cheese (shredded) ▢
1/2 cup Cooked bacon (crumbled; ~8 slices) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

In a large clear glass bowl, or a trifle bowl like this one, layer the lettuce, tomatoes, bell peppers, eggs, and red onions, in that order.
Whisk together the mayonnaise and sour cream. Spread over the top of the salad. (It can be a little hard to spread over the onions without sticking. Just dollop a little at a time and spread a little, add a little more, and repeat.)
Sprinkle shredded cheese and cooked bacon bits on top.
Cover and refrigerate for at least 2 hours, or overnight.

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Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 236

Fat 20g

Protein 10g

Total Carbs 4g

Net Carbs 3g

Fiber 1g

Sugar 2g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Salad, Side Dish

Cuisine: American

Keywords: gluten-free, keto, low carb, nut-free, seven layer, sugar-free

Calories: 236 kcal

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26 Comments

Susan Perez
0 December 27, 2021Reply

I made this for Christmas dinner. It was beautiful AND delicious, thank you so much💖
Ella
0 July 9, 2021Reply

As I find myself, yet again, making this overnight salad…. I thought I should leave a comment because I’m OBSESSED w/this salad!! It’s so good and I literally crave it all the time…simply delish and one of the best salads I’ve ever had.

Also, I’ve added peeled and chopped cucumbers directly above the lettuce layer and I’ve also made it w/cucumbers at the base and then the lettuce layer on top of those. Lastly, tonight I’m making it w/out any lettuce and using peeled and chopped cucumbers that have a very light sprinkle of salt & pepper.

Also, instead of making one large salad – I make 4 or 5 “mini salads” in medium sized gladware. They keep nice and crisp in the fridge for 2-3 days – if they even last that long!

I also just use the amount of vegetables I have on hand or know I can eat in a few days. If I were making this for a gathering – I would follow the ingredient amounts.

Lastly, while you can make substitutions w/the serving size of the recipe, ** be sure to follow the order of the salad layers to a “T” so your salad stays fresh and crisp and delish!
Sandra
0 May 27, 2020Reply

Would shredded head lettuce be an OK instead of shredded romaine lettuce? Or, would this be too “fine” to hold up all the vegetables & dressing?

Your thoughts, please. Thank You.
- Wholesome Yum M
  0 May 27, 2020Reply
  
  Hi Sandra, I think that would work fine. Enjoy!
Sandy W.
0 February 25, 2020Reply

As being one of 3 organizers for parties at my former job (retired now, & miss those parties we had), some of the women made this type of layered salad, but instead of using a deep bowl, they layered it in a 9×12″ glass pan. Some had huge glass casserole dishes, & used those. (mine was a 5 qt. one). These dishes made it easy to get all the layers out with the mayo topping as well.

Only a suggestion here. Any glass container is sure to show off a layered salad quite well.
Sherrie
0 February 7, 2020Reply

Will be making this for a Ladies luncheon tomorrow. Looking forward to using my gorgeous, new trifle bowl!
Thank for the inspiration!
Sherry
0 January 12, 2020Reply

Just made and hoping it is a hit tonight. It does seem odd not to mix before serving. I am trying low carb do this will be very satisfying. I added a bit of olive oil and vinegar to the mayo and sour cream. My tradition is oil and vinegar dressing.
Leslie
0 July 8, 2019Reply

This looks great but……Why is there no guacamole?
- Maya | Wholesome Yum
  0 July 9, 2019Reply
  
  Hi Leslie, Guacamole would brown pretty quickly in an overnight salad like this, but you can add it if you’ll be eating it fairly quickly.
Carolyn
0 May 13, 2019Reply

Love this salad! Saw the recipe on Thursday, ordered a trifle dish from Amazon (couldn’t get it til Saturday), my husband and I prepared the salad Saturday, chilled it for a couple of hours, took it to a square dance Saturday night, and everyone loved it! We will be taking this to more covered dish events!

Thank you!!!
Barbara
0 May 13, 2019Reply

I am curious…How do you serve or mix the ingredients without making a mess? I am having trouble imagining slipping salad serving utensils down the side of the bowl to capture all the goodness. Other than that, it’s a yummy looking salad!
- Maya | Wholesome Yum
  0 May 16, 2019Reply
  
  Hi Barbara, you don’t mix them in the bowl. Just slide the serving utensils all the way to the bottom and get all the layers, then transfer to a plate or bowl. Then you mix it in the individual plate or bowl.
Rania
0 May 12, 2019Reply

Hi Maya, I was wondering if the salad can be made without the egg? By omitting the egg, will the salad get soggy?
- Wholesome Yum
  0 August 28, 2019Reply
  
  I think that would work, Rania. The dressing is thick, so it shouldn’t drip down into the more delicate layers.
Tracy
0 May 11, 2019Reply

Only layered recipe I’ve ever made was a Layered Bean Dip Ü Haven’t even heard of these “layered salads” you speak of so I jumped right on it and it now awaits a nap in the fridge for my dinner tonight! So excited!
I won’t go into what I had and what I didn’t have but I can tell you that I’ll definitely be making this again and again ♥ Almost added pepperoni and salami for the keto protein Ü but held back. Maybe next time. Such a versatile idea! Love your blog! I appreciate you!
April Robinette
0 March 27, 2018Reply

What about using a ranch dressing in place of the sour cream and mayo?
- Maya | Wholesome Yum
  0 April 16, 2018Reply
  
  Hi April, You can definitely do that! Here is my favorite ranch dressing recipe.
Jasmine Tarter
0 September 3, 2017Reply

I made this for lunch today. I subbed Greek yogurt in place of the sour cream. It was delicious!
- Maya | Wholesome Yum
  0 September 4, 2017Reply
  
  Thank you, Jasmine!
- Maya | Wholesome Yum
  0 September 4, 2017Reply
  
  Thank you, Jasmine! Replacing the sour cream with Greek yogurt sounds delicious!
Cynthia
0 August 21, 2017Reply

Now I know now what I’m bringing to my nephews birthday party this Saturday!! Can’t wait to try it!
- Maya | Wholesome Yum
  0 August 22, 2017Reply
  
  Thank you, Cynthia! I hope you like it!
Amy Drown
0 August 18, 2017Reply

I used to make this, and just got out of the habit. I have a salad luncheon to go to, thank you for the awesome suggestion now I know what I’m making.
- Maya | Wholesome Yum
  0 August 18, 2017Reply
  
  Thank you, Amy! I hope you like this recipe!
Kim McCann Henry
0 August 17, 2017Reply

I remember seven layer salad from the 70’s! It usually had a just mayonnaise dressing with a teaspoon of sugar in it. And thawed frozen peas were one of the layers. Of course, peas and sugar are a no-no at our home. Think I’m going to bring back some memories with your version real soon.
- Maya | Wholesome Yum
  0 August 18, 2017Reply
  
  Hi Kim, I hope your family enjoys my recipe!