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

Why You'll Love This Recipe

• Made a day ahead, so it's one less thing to worry about
• No cooking required beyond boiling eggs and frying bacon
• A classic combination everyone recognizes
• Feeds a crowd and is perfect for potlucks and holidays

Tips for the Best Presentation

Use a clear glass trifle bowl if you have one, it's what makes this salad so eye catching. As you layer each ingredient, push some of it toward the edges of the bowl so every layer is visible from the outside, then fill in the center. Spreading the dressing all the way to the edges seals the salad and keeps it fresh.

Ways to Customize This Salad

Not a fan of tomatoes? Leave them out. A splash of apple cider vinegar in the dressing adds a little extra zest if you want more tang. Celery or red onion are also easy additions if you'd like more crunch.

Frequently Asked Questions

Seven Layer Salad Supplies

Seven Layer Salad Ingredients

• Iceberg Lettuce
• Frozen Peas
• Eggs
• Green Onions
• Tomatoes
• Bacon
• Cheddar Cheese
• Mayonnaise
• Sour Cream
• Granulated Sugar
• Sea Salt
• Coarse Ground Black Pepper

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.