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My 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.
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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)
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My easy 7 layer salad recipe has layers of greens, veggies, bacon, cheese, and creamy dressing. Great for potlucks, holidays, BBQs, and more!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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!
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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
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! Replacing the sour cream with Greek yogurt sounds delicious!
Maya | Wholesome Yum
0Thank you, Jasmine!
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!