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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 salads made overnight. Creating this seven layer salad recipe with mayonnaise (7 layer salad for short!) has made me proud to add to my mom’s collection.
I took some inspiration from her layered salad recipes, but also kept it close enough to a traditional 7 layer salad that Americans are used to. This classic is so easy to make ahead and bring out the moment company comes over!
The creamy, savory taste in this dish comes from a quick dressing of mayonnaise and sour cream, reminiscent of a pasta salad or cauliflower broccoli salad, but with more layers. It compliments the crispness of the veggies so well!
Why You’ll Love This 7 Layer Salad Recipe
- Tangy and savory flavors
- Creamy dressing with crunchy vegetables
- Beautiful rainbow of colors
- Done in 15 minutes
- Overnight salad = perfect for meal prep
- Perfect for potlucks and get togethers
7 Layer Salad Ingredients
This section explains how to choose the best ingredients for traditional 7 layer salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Salad:
- Greens – I used shredded romaine lettuce, but you could use other greens such as spinach, iceberg lettuce, or even shredded cabbage.
- Grape Tomatoes – You could substitute with cherry tomatoes, diced larger tomatoes, or even swap half of the fresh ones with sun-dried tomatoes.
- Bell Peppers – I used orange and yellow bell peppers for a rainbow effect, but you could use any combination of green, yellow, orange, or red bell peppers. You could use other veggies such as black olives, celery, or thawed frozen peas as well.
- Hard Boiled Eggs – Prepare the eggs ahead of time. You can use my easy peel boiled eggs method or even hard boil eggs in the oven.
- Red Onion – If you want a more mild sweet flavor, use white onions instead, or use green onions for more bite.
- Cheese – I used shredded sharp cheddar cheese, but you could use any cheese you prefer. Try crumbled feta, grated parmesan cheese, mozzarella, or even blue cheese crumbles!
- Bacon Crumbles – I highly recommend baking bacon in the oven, which lets you make a big batch quickly. You can also make bacon in the air fryer or microwave. If you want a healthier bacon alternative, try air fryer turkey bacon. Chop or crumble it after cooling. For a time-saving shortcut, use store-bought bacon bits.
VARIATION: Add meats.
Add meats such as sliced ham, turkey, or chicken to transform this 7 layer salad into a complete meal.
Dressing:
- Mayonnaise – Adds a creamy, tangy flavor and creamy texture. I make my own avocado oil mayo when I have time, but you can get a store-bought version (this one is my fave) or even use Greek yogurt.
- Sour Cream – Enhances the tangy flavor in the 7 layer salad dressing. You can use Greek yogurt here as well.
VARIATION: Use a different dressing!
Traditional seven layer salad recipes just use a combination of mayo and sour cream, but you can use a salad dressing if you like. Try ranch, blue cheese, or even green goddess dressing. You may need to reduce the liquids to keep them thick enough — you don’t want the dressing to drip down to the lettuce and softer vegetables.
How To Make 7 Layer Salad
This section shows how to make a seven layer salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Layer the veggies and eggs. In a large trifle bowl like this one (my preference for presentation!) or simply a glass bowl, layer the lettuce, halved tomatoes, chopped bell peppers, diced eggs, and sliced red onions, in that order.
TIP: 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 above to prevent a soggy salad.
- Make the dressing. Whisk together mayonnaise and sour cream. Spread over the top of the salad.
TIP: Dollop the dressing.
It can be a little hard to spread the mayo dressing over the onions without sticking. Just dollop a little at a time and spread a little, add a little more, and repeat.
- Add cheese and bacon. Sprinkle the shredded cheese and cooked bacon on top.
- Refrigerate. Cover and refrigerate the 7 layer salad overnight.
Storage Instructions
Make-ahead seven layer salad can store in the refrigerator for up to 4 days. Cover in plastic wrap before storing. Like virtually all salad recipes, do not freeze this one.
What To Serve With Seven Layer Salad
Serve this salad alongside your main meal, or with other potluck-style recipes. Here are a few ideas:
- Potluck Mains – If you’re taking this 7 layer salad to a potluck or family get together, it pairs beautifully with other potluck mains like juicy burgers, tender slow cooker pulled pork, or meaty, easy chili.
- Grilled Mains – This summery salad makes the perfect accompaniment to grilled foods. Try juicy grilled chicken kabobs or quick grilled shrimp skewers. For a fancier meal, try grilled steak, Cajun seasoned grilled cod, or perfect grilled salmon.
- Chicken – Always goes with salad! Try zesty baked lemon pepper wings, tender bacon wrapped chicken breasts, or crispy air fryer chicken legs.
- Steaks – Make a juicy grilled steak, or if the weather isn’t good for grilling, an air fryer steak instead.
More Overnight Salad Recipes
Here are more of my favorite flavorful salads you can make ahead of time and store overnight. Great for cookouts and potlucks!
Recommended Tools
- Trifle Bowl – I use a trifle bowl like this one for this 7 layer salad, but you could use a clear glass bowl.
- Salad Servers – The perfect length to get all of the layers in this salad. Plus, they look modern and sleek!
7 Layer Salad
7 Layer Salad
Assemble this 7 layer salad recipe in 15 minutes, with simple ingredients like lettuce, tomato, bell peppers, bacon, cheese & creamy dressing.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a large clear glass bowl or trifle bowl like this one, 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.
- Cover and refrigerate for at least 2 hours, or overnight.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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27 Comments
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💖
Ella
0As 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
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!