Skip to content
Classic Layered Salad (7-Layer Salad)
A showstopping, make-ahead salad with crisp veggies, cheese, bacon, and creamy dressing—perfect for potlucks and parties!
Ingredients *(Serves 8-10)*
For the Layers (in order from bottom to top):
-
1 head iceberg or romaine lettuce, chopped
-
1 cup cherry tomatoes, halved
-
1 English cucumber, thinly sliced
-
1 red onion, thinly sliced
-
1 ½ cups frozen peas, thawed (no need to cook)
-
6 hard-boiled eggs, sliced
-
1 ½ cups shredded cheddar cheese
-
8 oz cooked bacon, crumbled
-
1 cup mayonnaise (or Greek yogurt)
-
2 tbsp sugar (or honey)
-
½ cup grated Parmesan cheese
(Optional add-ins: avocado, bell peppers, radishes, or grilled chicken!)
Instructions
1. Layer the Salad
In a large glass trifle bowl (or clear bowl for presentation):
-
Lettuce → Tomatoes → Cucumber → Red onion → Peas → Eggs → Cheddar cheese → Bacon.
2. Make the Dressing
-
Whisk mayonnaise, sugar, and Parmesan until smooth.
-
Spread evenly over the top layer (like frosting) to seal the salad.
3. Chill & Serve
-
Cover with plastic wrap and refrigerate at least 4 hours (or overnight).
-
Toss just before serving, or let guests scoop through the layers!
Why It’s a Crowd-Pleaser
✅ Stays crunchy for days (dressing locks in freshness!).
✅ Easy to customize—swap ingredients to taste.
✅ Retro charm with modern appeal.
Tip: For a low-carb version, skip peas and sugar—add avocado and ranch seasoning to the mayo!
Perfect for holidays, BBQs, or Sunday dinners. 🥗✨
Fun Fact: This salad became famous in the 1970s as a “icebox salad” because it’s meant to chill!
