This traditional 7 layer salad with crisp lettuce, hard-boiled eggs, peas, bacon, cheese and a sweet creamy dressing is the kind of old fashioned classic you’ll find at every Midwest and Southern gathering!

7 layer salad in a glass trifle bowl showing layers of lettuce, red onion, hard-boiled eggs, peas, creamy dressing, shredded cheese and crispy bacon topped with green onions.

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Jamielyn Nye

Old Fashioned Seven Layer Salad Recipe

I’ve been bringing this 7 layer salad to every cookout, potluck and family gathering for years, and it’s always the first thing to disappear! With loads of bright colors, yummy flavors and a crisp texture, it looks just as good as it tastes.

I layer it in a glass trifle bowl so every single layer is visible, and trust me, it’s a showstopper on any table. It’s right up there with my cornbread salad and broccoli salad with bacon as one of those sides that I always get asked to bring!

XO - Jamielyn

Ingredient Notes

7 layer salad ingredients on a marble counter including lettuce, onion, peas, hard boiled eggs, cheese and creamy mayonnaise dressing ingredietns.

Find the full printable recipe with specific measurements below.

  • Lettuce: Iceberg lettuce cored and chopped is the classic and popular choice. It’s crispy, and refreshing. Romaine lettuce is a great substitution.
  • Red onion: Mild and slightly sweet, red onion adds a beautiful purple layer without being too pungent.
  • Hard-boiled eggs: Sliced hard boiled eggs add some texture and protein.
  • Peas: Do not use canned peas. Frozen peas that are thawed add the correct texture.
  • Cheddar cheese: Use freshly grated sharp cheddar cheese. It tastes best!
  • Crumbled bacon: Cooked ahead of time. I love to cook my bacon in the oven.
  • 7 layer salad dressing: A combination of mayonnaise, Parmesan cheese, honey, garlic powder, lemon juice or vinegar, and salt and pepper to taste.

How to Make Traditional 7 Layer Salad

First things first, make sure you wash and dry your lettuce really well. I can’t stress this enough because any leftover water will make the lettuce soggy and pool at the bottom of your bowl. I always use a salad spinner and then lay it out on a paper towel-lined plate to soak up every last bit of moisture. Trust me, this step makes all the difference.

Chopped iceberg lettuce drying on a paper towel-lined plate next to a bowl of diced red onion.

Once your lettuce is nice and dry, start layering! Spread an even layer of lettuce at the bottom of the bowl and sprinkle it with a little salt. Then add even layers of onion, eggs and peas. I love how colorful it starts to look at this stage.

Creamy 7 layer salad dressing made with mayo, Parmesan and seasonings whisked together in a glass bowl.

While your layers are looking pretty, whisk together the mayo, Parmesan, honey, lemon juice and garlic powder until it’s nice and smooth. Season with salt and pepper to taste. This dressing is what takes the whole salad over the top.

Glass trifle bowl with layers of chopped lettuce, red onion, hard-boiled eggs and green peas for 7 layer salad.

Now spoon that dressing right over the peas and finish it off with the shredded cheese and bacon. Cover it with plastic wrap and pop it in the fridge for at least 1 hour before serving. I actually think it tastes even better when it has a few hours to chill and let all the flavors come together.”

7 layer salad in glass trifle bowl on counter.

Recipe Tips

  • A decorative twist. If you’ve ever seen a 7 layer salad recipe that has a decorative row of sliced eggs around the edge of the bowl, you can do that too. Add a line of slices from 3 eggs around the inside of the bowl with the circles facing outwards. Then, add chopped eggs overtop the onions (inside the ring of egg slices) and continue layering as instructed.
  • Use long tongs or a spoon with a long handle. To serve this salad, you want to make sure that everyone can dig deep enough to the bottom to get a little of everything.
  • Add-ins: Grape or cherry tomatoes, green onions, corn and cucumbers.
  • Make ahead: Assemble the 7 layer salad up to 24 hours ahead of time. The ingredients are very durable! Such an easy way to prepare an overnight salad.
A close up of serving a spoonful of a traditional 7 layer salad with visible, peas, hard boiled eggs, cheese, lettuce and bacon.

Looking for more delicious salad recipes? Try my Jennifer Aniston salad, this classic cobb salad, or Asian chicken salad.

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7 layer salad in a glass trifle bowl showing layers of lettuce, red onion, hard-boiled eggs, peas, creamy dressing, shredded cheese and crispy bacon topped with green onions.

Traditional 7 Layer Salad

5 from 9 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 12
This traditional 7 layer salad with layers of lettuce, hard-boiled eggs, peas, bacon, cheese plus a sweet creamy dressing is the perfect make-ahead salad!
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Ingredients 

Salad

  • 1 large head iceberg lettuce , cored and chopped
  • 1 teaspoon Kosher salt
  • ½ medium red onion , chopped
  • 6 large hard-boiled eggs , peeled and chopped
  • 1 ½ cups frozen peas
  • 1 cup shredded cheddar cheese , more if desired
  • 1/2-1 pound bacon , cooked crispy and crumbled

Dressing

  • 1 cup mayonnaise
  • ½ cup grated parmesan cheese
  • 1-2 Tablespoons honey or sugar , more to taste
  • 1-2 teaspoons lemon juice , or vinegar
  • ¼ teaspoon garlic powder
  • Salt & Pepper , to taste

Optional toppings: Cherry tomatoes, sliced green onions

Instructions

Salad

  • In a salad spinner, wash and dry one head of lettuce. Lay on a paper towel-lined plate to soak up excess water. In a small bowl of cold water, soak the onion 5 minutes to mellow flavor. Drain and pat dry.
  • In the bottom of a large glass bowl or baking dish, place the lettuce in an even layer. Sprinkle with 1 teaspoon salt. Top with even layers of onion, 6 sliced hard boiled eggs and 1 1/2 cup peas.

Dressing

  • In a small bowl, whisk together 1 cup mayonnaise, 1/2 cup parmesan, 1-2 Tablespoon honey, 1-2 teaspoons lemon juice and 1/4 teaspoon garlic powder until combined. Season with salt and pepper to taste.
  • Spoon the dressing over the peas. Then sprinkle 1 cup cheese and 1 1/2 cups bacon over top.
  • Cover and chill at least 1 hours or up to 24 hours. Before serving, top with any extra desired toppings. Scoop the salad to serve, or toss if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Swap in your favorite veggies like cucumber, bell pepper, celery or green onions.
Feel free to tailor the dressing with a splash of apple cider vinegar or hot sauce. You can also use your favorite ranch or bleu cheese dressing instead.
Make-ahead: The salad can be made up to 24 hours in advance. I like to add the bacon right before serving so it stays crisp.
Storage: The salad is best eaten the first day, but leftovers will keep in an airtight container in the fridge up to 2 days.  

Nutrition

Calories: 323kcal, Carbohydrates: 6g, Protein: 10g, Fat: 29g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 127mg, Sodium: 604mg, Potassium: 141mg, Fiber: 1g, Sugar: 3g, Vitamin A: 419IU, Vitamin C: 8mg, Calcium: 124mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.