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GET IT NOWMy 7 Layer Salad Recipe Makes The Perfect Overnight Salad For A Crowd
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 many salads made overnight. Creating this seven layer salad recipe (or 7 layer salad for short!) has made me proud to add to my mom’s collection. Here’s why:
- Totally nostalgic – I took some inspiration from the Eastern European versions my mom used to make, but also kept it close enough to an American, traditional 7 layer salad that you might remember from your childhood.
- 7 colorful layers with a variety of flavors and textures – The rainbow of colors is so pretty, especially in a clear glass bowl. I also love the taste and texture contrast: sweet, savory, crispy, crunchy, fresh, soft… it’s all there, and it’s all tied together with my simple, creamy dressing. If you’re a fan of Cobb salad, you’ll like this one.
- Perfect overnight salad – It’s so easy to make ahead and it’s a large batch, so it’s perfect for potlucks, picnics, meal prep, holidays, and other get togethers. If you’ve made any of my mason jar salads before, this one uses the same concept to keep it fresh overnight, but in a larger package.
Next time you need a large, easy, and crowd-pleasing dish for a get-together, this seven layer salad is sure to be a hit. Make it with me!
“Like so many others, I remember this salad from my childhood. It was (too) rich and so I tried your healthier version. We loved it, and it will be something I will look forward to making over and over again. We had leftovers enough for a second day and it was still fresh and delicious. Thank you so much.”
-Jane
Ingredients & Substitutions
Here I explain the best ingredients for my 7 layer salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Greens – I used shredded romaine lettuce. Feel free to choose other greens, such as spinach, kale, iceberg lettuce, or even shredded cabbage.
- Veggies – My version has grape tomatoes, bell peppers (I used orange and yellow for a rianbow effect!), and red onions. You can substitute cherry tomatoes, diced Roma tomatoes (I don’t recommend any larger or they’ll be too watery), or even oven dried tomatoes. Sometimes I also add other fresh vegetables, such as black olives, celery, cucumbers, green onions, or peas.
- Hard Boiled Eggs – I always prepare the eggs ahead of time, using either my easy peel boiled eggs method or by hard boiling eggs in the oven.
- Cheese – I used shredded sharp cheddar cheese. You can also swap in crumbled feta, grated parmesan cheese, mozzarella, or even blue cheese crumbles.
- Bacon – I highly recommend cooking bacon in the oven, which lets you make a big batch quickly. You can also make bacon in the air fryer or microwave, substitute turkey bacon for a lighter version, or use store-bought bacon bits (my least favorite) for a shortcut.
- Dressing – A classic 7 layer salad uses a mix of mayonnaise (I usually use either homemade avocado oil mayo or this brand) and sour cream for the dressing. This is the most common combination my mom uses in her layered salads, as well, so that’s what I opted for here. For a lighter option, you can swap one or both of these with Greek yogurt.
How To Make 7 Layer Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Precook anything as needed. For this version, that’s just the eggs and bacon, and I suggested ways I do this in the ingredients above.
- Chop the veggies. Including the lettuce, tomatoes, bell peppers, and onions. I usually do this while the eggs and bacon cook, if I didn’t have them ready in advance.
- Layer the veggies and eggs. In a large trifle bowl like this (my preference for presentation!) or simply a glass bowl, layer the lettuce, tomatoes, bell peppers, diced eggs, and sliced red onions, in that order.
- Add the dressing, cheese, and bacon. Whisk together mayonnaise and sour cream, then spread over the layered salad. Sprinkle shredded cheese and crumbled bacon on top.
- Chill. Cover and refrigerate the 7 layer salad overnight, or at least for 2 hours. I usually just scoop from all the way at the bottom with 2 serving spoons, but you can also toss right before serving if you prefer.
My Recipe Tips
- The order of ingredients matters. Similar to my mason jar salads, you want the dressing away from the lettuce, which won’t hold up as well, and next to ingredients that won’t get soggy. Follow the order I have liste here to prevent a soggy salad.
- Use a glass triffle bowl to show off all the beautiful layers. I use a trifle bowl like this, but a clear glass bowl will do if that’s all you’ve got.
- Cut everything into small, uniform pieces. This makes the 7 layer salad easier to scoop and you get more variety in each bite when you eat.
- Dollop the dressing all over before spreading. It tends to stick to the onions, so if you dump it all in one spot, it’ll be hard to spread. I just dollop a little at a time and spread a little, add a little more, and repeat.
- The easiest way to serve it is with two long spoons. I have this gold set, which is both beautiful and useful for this purpose. This is especially important if you won’t toss the seven layer salad and need to scoop all the way from the bottom, but they work well for tossing, too.
- Want to make it a meal? You can add a layer of protein to the salad, such as cooked chicken breast, leftover glazed ham, turkey, or even roasted chickpeas. (The best spot is either right before or right after the eggs.) I’ve done this to make a meal prep lunch that lasted all week!
- Not a fan of this 7 layer salad dressing? Feel free to swap in ranch, blue cheese, or even green goddess dressing. I recommend starting with less liquid in these recipes to keep them thick enough — you don’t want the dressing to drip down to the lettuce and softer vegetables.
- Do you need salt and pepper? I don’t usually add any because there are enough salty ingredients here (bacon, cheese, and mayo), but I always recommend serving salt and pepper grinders at the table just in case. I have these glass ones and love them!
7 Layer Salad (Easy Recipe)
My easy 7 layer salad recipe has layers of greens, veggies, bacon, cheese, and creamy dressing. Great for potlucks, holidays, BBQs, and more!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large clear glass bowl or ideally a trifle bowl like this, layer the lettuce, tomatoes, bell peppers, eggs, and red onions, in that order.
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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.)
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Sprinkle shredded cheese and cooked bacon bits on top.
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Cover the 7 layer salad and refrigerate for at least 2 hours, or overnight.
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To serve, you can either scoop all the layers from the bottom, or toss right before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you make this 7 layer salad recipe easy and get the best texture.
- Storage & meal prep: This is one of the best meal prep salads because it needs to sit in the fridge anyway, and won’t get soggy as long as it’s not mixed. Once assembled, it keeps well in the fridge for up to 3-5 days. For leftovers, though, they’re best within 24 hours once the dressing mixes with the other ingredients.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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7 Layer Salad
Serving Ideas
This 7 layer salad works well for so many occasions! Here are the main ones I make it for:
- Holidays – If you’re taking this salad to a special occasion, it pairs beautifully with classic holiday mains like turkey breast, prime rib, or roast chicken (or half chicken if it’s just two of you).
- Potlucks – Bring it with other easy make-ahead favorites, like deviled eggs, chicken salad, easy chili, or Crock Pot wings. Since this seven layer salad is served cold and holds up well, it’s one of my favorites for parties.
- Picnics & BBQs – I often make this in the summer, because it’s easy to prep ahead and tastes great on a hot day. So if you’re grilling or picnicking, try my most popular burgers, chicken kabobs or shrimp skewers. For something a little more special, make grilled steak, Cajun-seasoned grilled cod, or marinated grilled salmon.
More Overnight Salad Recipes
I’m a big fan of overnight salads to make the next day easier! Try one of my others next:
36 Comments
Jane
1Like so many others, I remember this salad from my childhood. It was (too) rich and so I tried your healthier version. We loved it, and it will be something I will look forward to making over and over again.
We had leftovers enough for a second day and it was still fresh and delicious. Thank you so much.
Ella
1As 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!
B
0This was such a easy delicious side dish to make for dinner with friends.
Maya | Wholesome Yum
0I’m glad you and your friends liked it. Thank you!
Linda Monforte-Ritter
0EXCELLENT SALAD‼️
Natasha
0This 7 Layer Salad is so easy to make ahead and the combination of veggies was so good! My family is looking forward for me to make this salad again!
KATHERINE GIMBEL
0Is the mayo/sour cream the dressing for this salad or do you serve the salad with a dressing?
Wholesome Yum D
0Hi Katherine, Yes, the mayo and sour cream is the dressing.
April
0We love this 7 layer salad! It’s so easy to put together and is great for a crowd! Not to mention, it tastes fantastic.
Sharina
0This 7 layer salad is fun to make! It is filled with my fav (bacon and cheese and others!). It is so rich in flavors and turned out incredibly delicious. Must-try!
Lisa Lancaster
0Delicious! I substituted Greek yogurt for sour cream, but I know sour cream would be amazing.
Susan Perez
0I made this for Christmas dinner. It was beautiful AND delicious, thank you so much?
Sandra
0Would 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
0Hi Sandra, I think that would work fine. Enjoy!
Sandy W.
0As 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
0Will be making this for a Ladies luncheon tomorrow. Looking forward to using my gorgeous, new trifle bowl! Thank for the inspiration!
Sherry
0Just 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
0This looks great but……Why is there no guacamole?
Maya | Wholesome Yum
0Hi 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
0Love 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
0I 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
0Hi 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
0Hi Maya, I was wondering if the salad can be made without the egg? By omitting the egg, will the salad get soggy?
Wholesome Yum
0I think that would work, Rania. The dressing is thick, so it shouldn’t drip down into the more delicate layers.
Tracy
0Only 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
0What about using a ranch dressing in place of the sour cream and mayo?
Maya | Wholesome Yum
0Hi April, You can definitely do that! Here is my favorite ranch dressing recipe.
Jasmine Tarter
0I made this for lunch today. I subbed Greek yogurt in place of the sour cream. It was delicious!
Maya | Wholesome Yum
0Thank you, Jasmine!
Maya | Wholesome Yum
0Thank you, Jasmine! Replacing the sour cream with Greek yogurt sounds delicious!
Cynthia
0Now I know now what I’m bringing to my nephews birthday party this Saturday!! Can’t wait to try it!
Maya | Wholesome Yum
0Thank you, Cynthia! I hope you like it!
Amy Drown
0I 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
0Thank you, Amy! I hope you like this recipe!
Kim McCann Henry
0I 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
0Hi Kim, I hope your family enjoys my recipe!