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Seven Layer Salad

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  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 7 servings 1x
  • Diet: Gluten Free


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.



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
1/2 tsp. Sea Salt, divided
1/2 tsp. Coarse Ground Black Pepper, divided


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.


If you want a low carb version, replace the sugar in the dressing with 1 teaspoon apple cider vinegar.

  • Prep Time: 30 minutes
  • Category: Salad
  • Method: Chopped
  • Cuisine: Gluten Free