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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
Click 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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Easy Traditional Overnight 7-Layer Salad Recipe
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Instructions
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- 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
Video Showing How To Make a Seven Layer Salad:
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24 Comments
Sandra
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
Hi Sandra, I think that would work fine. Enjoy!
Sandy W.
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
Will be making this for a Ladies luncheon tomorrow. Looking forward to using my gorgeous, new trifle bowl!
Thank for the inspiration!
Sherry
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
This looks great but……Why is there no guacamole?
Maya | Wholesome Yum
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
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
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
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
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
I think that would work, Rania. The dressing is thick, so it shouldn’t drip down into the more delicate layers.
Tracy
Only layered recipe I’ve ever made was a Layered Bean Dip Ăœ 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 Ăœ but held back. Maybe next time. Such a versatile idea! Love your blog! I appreciate you!
April Robinette
What about using a ranch dressing in place of the sour cream and mayo?
Maya | Wholesome Yum
Hi April, You can definitely do that! Here is my favorite ranch dressing recipe.
Jasmine Tarter
I made this for lunch today. I subbed Greek yogurt in place of the sour cream. It was delicious!
Maya | Wholesome Yum
Thank you, Jasmine!
Maya | Wholesome Yum
Thank you, Jasmine! Replacing the sour cream with Greek yogurt sounds delicious!
Cynthia
Now I know now what I’m bringing to my nephews birthday party this Saturday!! Can’t wait to try it!
Maya | Wholesome Yum
Thank you, Cynthia! I hope you like it!
Amy Drown
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
Thank you, Amy! I hope you like this recipe!
Kim McCann Henry
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
Hi Kim, I hope your family enjoys my recipe!