7 Layer Salad is a refreshing, crunchy classic layered with crisp iceberg lettuce, sweet peas, juicy tomatoes, hard‑boiled eggs, sharp cheddar, crispy bacon, and a creamy, tangy dressing that brings everything together.
Author’s notes
My Grandma’s Famous Layered Salad
I was delighted by how many of you enjoyed the pea salad I recently shared—so many messages about family recipes and memories! That inspired me to share another nostalgic favorite from my grandma. She served this layered salad at every big family gathering, always arranged in a pretty trifle dish, though any large glass bowl works just fine.
It’s a simple, comforting salad that’s both pretty and practical. You can build it in a trifle dish for a showstopping presentation or assemble it in a roomy salad bowl for easy serving. Either way, the layers hold up well and each scoop delivers a bit of everything.
7 Layer Salad Ingredients
| Ingredient | Notes |
|---|---|
| Iceberg lettuce | Chop into bite-size pieces and dry thoroughly so the salad stays crisp. |
| Frozen peas & tomatoes | Thaw peas and pat dry. Use ripe cherry or grape tomatoes, quartered. |
| Green onions | Thinly slice for even flavor throughout. |
| Hard‑boiled eggs, cheddar cheese & bacon | Chop eggs small, shred cheese fresh, and cook bacon until crisp; crumble before topping. |
| Mayo, sour cream & seasonings | Whisk until smooth and spread edge to edge to seal the layers. |
How To Make My Grandma’s 7 Layer Salad
- Make the dressing: Whisk the mayo, sour cream, apple cider vinegar, sugar, Worcestershire (if using), garlic powder, salt and pepper until smooth. Cover and chill.
- Layer the base: Place the chopped, completely dry iceberg lettuce into a wide glass bowl or trifle dish. Evenly layer thawed peas, sliced green onions, and quartered tomatoes.
- Add the eggs: Sprinkle chopped hard‑boiled eggs into an even layer over the vegetables.
- Seal with dressing: Spread the chilled dressing from edge to edge to fully cover and seal the layers. Reserve extra dressing for serving if desired.
- Finish and serve: Top with freshly shredded cheddar and crumbled bacon. When serving, scoop straight down to get every layer on each plate.
Chelsea’s Notes
Serving Suggestions
Simple serving ideas I use often:
- Family-style platter: Lightly toss and spread on a large tray for casual serving.
- Clear glass bowl: Use a trifle dish or any large glass bowl to showcase the layers.
- Wide shallow bowl: Spread the salad for easy scooping.
- Individual cups: Layer into small cups or jars for grab-and-go portions.
- Big serving bowl + spoon: Pile into a large bowl and serve with a big spoon for buffet lines.
Quick Tip
Always scoop straight down when serving so each portion includes every layer.
Storage
This salad is best the day it’s made while the lettuce and bacon remain crisp. Add the dressing right before serving.
More Old-School Recipe Favorites:
Dinner
Chicken Poppy Seed Casserole
Salads
Lemon Poppy Seed Broccoli Salad
Salads
Orange Fluff Salad
Desserts
Ice Cream Pie
7 Layer Salad
Equipment
-
Trifle dish or large glass bowl (see note)
Ingredients
- 8 cups chopped iceberg lettuce (about 1 large head)
- 2 cups frozen peas, thawed and dried well
- 3/4 cup thinly sliced green onions
- 1 pint (about 3 cups) cherry or grape tomatoes, quartered
- 6 hard‑boiled eggs, peeled and chopped
- 1 cup freshly shredded sharp cheddar cheese
- 10–12 slices bacon, cooked and crumbled
- 3/4 cup mayo (Best Foods/Hellmann’s recommended)
- 3/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon Worcestershire sauce (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon pepper, or to taste
Instructions
- Whisk the dressing ingredients together until smooth. Cover and refrigerate until ready to use.
- Add the chopped, fully dry lettuce to the bottom of a wide glass bowl or trifle dish. Evenly layer peas, green onions, tomatoes, and chopped eggs.
- Spread the dressing from edge to edge to fully seal the salad. Use as much as you like and reserve extra for serving on the side.
- Top with shredded cheddar and crumbled bacon.
- When serving, scoop straight down to capture every layer. Serve any extra dressing on the side.
Recipe Notes
Storage: Add dressing right before serving. Best enjoyed the same day for the crispiest texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.