A hearty, parfait-style salad fit for a picnic or potluck!
You’ve heard of 7-layer dips, bars, and parfaits, but have you heard of 7-layer salad? It’s an easy-to-prep dish designed to be made ahead of time. If you need a grab-and-go meal before work or school, this is a great option.
But don’t let the simple ease of the recipe fool you – this salad is NOT lacking in flavor or texture! It’s got a creamy and tangy dressing, fresh lettuce, onion, peas, crispy bacon, cheese, and hard-boiled eggs; altogether, it’s a hearty and vibrant meal. Whether you make it for yourself or the whole family, a little of this salad can go a long way, especially when paired with some other picnic favorites.
My favorite part is that you can make many different versions to have throughout the week, each in its own special container. Monday could be ranch dressing, Tuesday could be vinaigrette, and so on. You could even switch up the veggies, too.
Is 7-Layer Salad Healthy?
While at first glance, this salad might seem ultra-healthy, it’s important to note that the dressing is a heavy mix of mayonnaise and sour cream. Alongside bacon and cheese, this combo doesn’t make for a very low-fat salad. If you’re seeking something lighter and brighter, you can make a Mustard Vinaigrette instead, but keep in mind that this dressing is more liquidy, so it won’t sit on top like a cloud the way mayo would. This salad is naturally gluten-free.
Get Creative With The Layers
The best part of this salad is that you can change the layers depending on your preferences, and make a different version for each day of the week. If you prefer a vegetarian diet, then you can exchange the bacon for Crispy Baked Tofu or Air-Fryer Chickpeas. While the textures are different than bacon, these options offer flavorful protein alternatives that keep the salad hearty and delicious.
Experiment with the veggies, too, such as switching out iceberg for romaine or using lima beans instead of peas. Add avocado, bell peppers, corn, or any other veggie you’d like to mix in. Most importantly: have fun! This recipe is easy, sure, but it can also get the creative juices pumping. These lush layers are yours to create!
FAQs & Tips
This 7-layer salad is designed to be made 30 minutes ahead of time, but if you need to store it for longer, I recommend keeping each layer separate until the day of serving. That way, the dressing doesn’t make everything mushy. Keeping it all together for longer than 24 hours risks a soggy salad, and nobody wants that – so eat any leftover salad within a day or so.
To make sure your layers are beautifully displayed, start by placing each ingredient on the outside of the bowl first, then work your way in. You want a kind of u0022rainbowu0022 effect, where each layer blends smoothly into the next. When placing the eggs, press them lightly against the sides of the dish so they’re visible. When you spread the dressing on top, use a baking spatula or the back of a spoon to swirl it like frosting. Lastly, don’t skimp on the garnish! Your 7-layer salad deserves to look as good from the top as it does from the sides.
I know, it can be so tempting to just stick a big fork in there and swirl it up! But have patience. Especially in larger batches, this salad is made to last until it’s time to serve, so that each person scoops out the right amount of dressing and salad. When serving, use a long-handled spoon so all the layers can be reached.
Serving Suggestions
Savor the 7-layer salad on its own or with Air-Fryer Hamburgers, Baked BBQ Chicken Wings, Cauliflower Mac and Cheese, or Zucchini Pizza Boats. All of these options are super nourishing, but there’s so much more to choose from. Pick your picnic favorites and go to town!
For a jazzy little drink to go with it, enjoy a Watermelon Mojito or fresh Strawberry Juice.
Recipe
7-Layer Salad
Ingredients
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon white vinegar
- Salt and pepper to taste
- 1 head iceberg lettuce chopped
- 1 cup frozen peas thawed
- 1/2 cup red onion finely chopped
- 1/2 pound bacon cooked and crumbled
- 4 hard-boiled eggs chopped
- 1 1/3 cups shredded cheddar cheese
- Chopped green onions for garnish
Instructions
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In a medium bowl, whisk together mayonnaise, sour cream, granulated sugar, white vinegar, salt, and pepper. Adjust seasonings to taste. Set aside.
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In a large clear bowl, layer half of the chopped lettuce, followed by half of the peas, red onion, bacon, hard-boiled eggs, and cheddar cheese. Spread half of the dressing over the top. Repeat the layers with the remaining ingredients.
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Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Sprinkle with green onions for garnish.
Nutrition
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