This classic recipe for seven layer salad has a delicious dressing and is easy to make. This is the best healthy salad with sour cream and mayo in the dressing. This traditional recipe is gluten free and just like the old fashioned seven layer salads I remember growing up.
This salad is a classic that we had at all the holidays growing up. It's really easy to make and is always I hit. I love to make this salad the day before so it's one less thing to worry about on holidays.
Ideal as a make ahead salad, this cold salad can be prepped the night before, making it a stress-free option for parties and large gatherings.
Whether you're hosting or contributing to a salad for a crowd, the seven layer salad recipe remains a timeless favorite. It's especially popular as a cookout side dish, complete with savory toppings like crispy bacon, offering a perfect balance of freshness and indulgence.
If you are looking for more salad recipes try my Chopped Wedge Layer Salad, my Gluten Free BLT Pasta Salad, my Southwestern Style Coleslaw or my Easy Apple Slaw with Poppyseed Dressing.
You can find all of my salad recipes here: Gluten Free Salad Recipes
Instructions
Rinse iceberg lettuce and then spin in a salad spinner to get all of the excess water off. Chop the lettuce and cover the bottom of your trifle bowl. Sprinkle with salt and pepper.
Spread thawed peas over the lettuce layer.
Spread the chopped hard boiled eggs over the pea layer. Sprinkle with salt and pepper.
Chop the green onions and spread over the hard boiled egg layer.
Coarsely chop the tomatoes and spread over the green onion layer. Sprinkle with salt and pepper.
Crumble the bacon over the tomato layer.
Sprinkle the shredded cheese over the bacon layer.
In a mixing bowl whisk the mayonnaise, sour cream and sugar until thoroughly combined. Spread this dressing over the last cheese layer. Spread the dressing all the way to the edges to seal the salad. If you would like to you can sprinkle the top with cheese, bacon and green onions. However, I like mine with just the dressing.
Cover the salad with plastic wrap and refrigerate for up to one day before serving.
Supplies
Storage
Store the leftovers in an air tight container in the refrigerator for up to 5 days.
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Seven Layer Salad
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This classic seven layer salad is a timeless gluten free side dish that is perfect for potlucks, holidays, cookouts, and any gathering where you need to feed a crowd. Crisp iceberg lettuce, sweet peas, hard boiled eggs, green onions, tomatoes, crispy bacon, and cheddar cheese are layered in a trifle bowl and topped with a creamy homemade dressing that seals in all the freshness. Best of all it can be made a day ahead, making it the ultimate stress-free make ahead salad!
Ingredients
- 1 medium head Iceberg Lettuce
- 1 cup Frozen Peas, thawed
- 6 hard boiled Eggs, chopped
- 1 cup Green Onions, chopped
- 2 medium Tomatoes, coarsely chopped
- 7 slices Bacon, cooked and crumbled
- 1 cup Cheddar Cheese, shredded
- 1 cup Mayonnaise
- 1 cup Sour Cream
- 2 Tbsp. Granulated Sugar
- ½ tsp. Sea Salt, divided
- ½ tsp. Coarse Ground Black Pepper, divided
Instructions
Rinse iceberg lettuce and then spin in a salad spinner to get all of the excess water off. Chop the lettuce and cover the bottom of your trifle bowl. Sprinkle with salt and pepper.
Spread thawed peas over the lettuce layer.
Spread the chopped hard boiled eggs over the pea layer. Sprinkle with salt and pepper.
Chop the green onions and spread over the hard boiled egg layer.
Coarsely chop the tomatoes and spread over the green onion layer. Sprinkle with salt and pepper.
Crumble the bacon over the tomato layer.
Sprinkle the shredded cheese over the bacon layer.
In a mixing bowl whisk the mayonnaise, sour cream and sugar until thoroughly combined. Spread this dressing over the last cheese layer. Spread the dressing all the way to the edges to seal the salad. If you would like to you can sprinkle the top with cheese, bacon and green onions. However, I like mine with just the dressing.
Cover the salad with plastic wrap and refrigerate for up to one day before serving.
Notes
If you want a low carb version, replace the sugar in the dressing with 1 teaspoon apple cider vinegar.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: American
Frequently Asked Questions
Yes! I actually like this salad the most when it's been made a day ahead. I like the vegetables and eggs really cold and for the dressing to have time for the flavors to meld.
Make sure your lettuce is really dry so it doesn't get soggy. The recipe calls for spreading the dressing over the top and sealing the salad underneath. This will keep the salad fresh and crisp for a day in the fridge.
Yes it can be. This recipe calls for sugar in the dressing, but it's not absolutely necessary. If you are low carb replace the sugar with 1 teaspoon of apple cider vinegar. The dressing will still be delicious and you will have a perfect meal.
We don't usually have a lot of leftovers with this yummy salad, but if you do you can store leftovers in the fridge for one day. The key is to not mix the dressing in.
I serve this salad by scooping it out and placing it on plates with the dressing on top. Then each person can stir their own dressing in. When you want to store this salad place the ingredients on the bottom and the dressing on top of those. Do not stir them together! Stirring them together will make the salad soggy for the next day.
Top Tip
The salad will last longer if you don't mix the dressing into the other salad ingredients before you store it.
If you made this seven layer salad I would love to hear what you thought! Please leave a star rating and a comment below. It means so much and helps other readers find this recipe too.
