Traditional Seven Layer Salad
There’s not a funeral, baby shower or church potluck in the south that doesn’t have a traditional seven layer salad gracing its table. Usually made by a 70-something named Mable, it’s a beautiful and delicious side dish with its own unique dressing you won’t want to miss.
Seven layer salad goes with monogrammed Pyrex dishes like peanut butter and jelly.
That means it’s a potluck specialty–and for good reason–because it’s delicious. The trick is to make yours in a tall glass bowl or even a trifle dish so that everyone can see the layers.
What’s in a seven layer salad?
That is the most glorious part because really you can make it with any vegetables you have on hand. I find this version to be the most “authentic” and sticks to:
- iceberg lettuce
- cheese
- hard boiled eggs
- peas
- tomatoes
- green onions
- bacon and dressing
I saw a version that had cauliflower rice in it a while back. Ha! I dare you to serve that to a southern man and see how they like it.
‘Ain’t no cauliflower rice in this version (though I have seen several versions that have cauliflower florets in them).
You can add different ingredients to your own seven layer salad version if you would like to, but be careful how much you stray.
Making your seven layer salad in advance
Because the ingredients in this version are pretty durable (as in, not delicate) you can easily make this salad one to two days in advance and “seal” the vegetables in with the dressing layer on top, cover it in plastic wrap and refrigerate it.
I made mine two days ahead and then served it and it was just as crispy as when I made it.
What bowl will hold the salad?
I use a 4-quart glass bowl. This one is my favorite:
How to mix your seven layer salad for serving
The answer to that is, you don’t. In some places, the whole bowl might be tossed before serving but that’s scandalous in my neck of the woods.
We use a spoon with a very long handle and encourage people to dig deep, get a little of everything in one scoop and mix it on their plates.
Since the dressing is on the top, they’ll get enough to mix with their veggies. It works, I promise!
And speaking of the dressing, it’s a mix of mayonnaise, sour cream and sugar but don’t panic–it’s not sweet. It’s sort of amazing what that little bit of sugar does in there. Magic, I tell ya.
If you’d like to be even more inspired, check out this list of other creative seven layer salads.
Traditional Seven Layer Salad
Ingredients
- 3/4 head iceberg lettuce outer leaves and core removed
- 1 cup frozen peas thawed
- 4 hard boiled eggs chopped
- 3/4 cup chopped green onions
- 2 medium tomatoes diced bite size pieces
- 6 slices bacon cooked crisp and crumbled
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise like Duke’s or Hellmann’s
- 1 cup sour cream
- 2 tablespoons granulated sugar
- salt and pepper for sprinkling
Instructions
- In a 3 1/2 quart glass bowl or trifle dish (make sure it’s at least that large), chop the lettuce in to bite size pieces and add it to the bottom of the bowl in an even layer.
- Add a pinch of salt and pepper over the lettuce.
- Add the peas, eggs, onions, tomatoes, bacon and cheese, layering them closer to the edges of the bowl if you choose. Add another sprinkle of salt and pepper then set aside.
- In a medium bowl, mix the mayonnaise, sour cream and sugar. Stir well and spread over the top of the salad “sealing” it all the way to the edge of the bowl. Sprinkle with a bit of cheese or bacon before serving, or cover with plastic wrap and refrigerate for up to two days.
I use the little grape tomatoes now and have no issues with soggy. I make the night before and use no salt.
I call mine layered salad, so it doesn’t matter how many layers I have. I never include tomatoes because they are too watery. I also use a 9×13 glass dish.
Lettuce, peas, eggs, red onions, radishes, mushrooms, cheese, bacon, dressing. Sometimes I put small cherry tomatoes and black olives on the top to serve at the last minute. Great WW salad.
Prep time 15 minutes? really? How? It’s very good, I’ve made it twice now but no way.
You know Maureen, cook times might be my worst enemy because I’m so so fast in the kitchen. One thing you’ll notice about some of my recipes is that I am not factoring in the cook time of all of the ingredients. I don’t walk you through hard boiling eggs or frying bacon. I am giving a cook time that assumes those things have already been done. Even if I started from scratch doing those things I could probably pull this one off in 30 minutes or less if I didn’t mind working with the eggs warm…but…that’s why the cook time is the way it is and will vary from person to person. –Rachel
Yum childhood memories! If you don’t like this then you would not be my friend ?
Hahahaha!
Family favorite for over 20 years.
I love the seven layer salad, grew up on it and I’m 74 years old (and I live in the north)…there was never tomatoes in the original version of this salad that I can remember, not sure I would even try that. When we were in Texas I made it for our son and his family (he ended up there when in the air force and married), anyway, I made this for them and his wife and mother-in-law went crazy over it and have called me for the recipe many times. I wouldn’t change it from it’s original start, too good the way it is!
Well dear…what is the original “without tomatoes”?
@Wendy Hajder, same I have had this my entire life…. no tomatoes
When I made this the bottom of my dish was pretty much all liquid, tasted good but how do you keep it from getting watery?
I don’t get a lot of water in mine Berta–maybe 1/4 cup or so? The trick is really to make it right before you need it. Maybe a couple of hours before at the most, and not the night before or days ahead. Vegetables are naturally going to release liquid and with the necessary salt in the recipe it will pull water from those vegetables. My best suggestion is to not make it so far in advance. –Rachel
Don’t use tomatoes and don’t salt the vegetables.
The key is that when you wash your lettuce and cut it, you have to dry it off. Takes a few paper towels but you need to have your leave as dry as possible so it doesn’t pool at the bottom of your dish.
Thanks, this is a really good recipe
I have been looking for this recipe, thank you. Mary. D.
You’re welcome Mary!
I love 7 layer salad, one of my go to’s for pot-lucks & picnic’s. I do a little different, but so what. I add some lemon juice & butter milk to the dressing for tang. Some times mine is a “9-10-11” layer salad. People are like you can’t count, there’s more than 7 layers. What can I say, I like to mix it up. Use what ever I have in the frig or garden. Good solid recipe dear.
Val did you just tell me I can’t count?! Hahaha! Add as many layers as you want–as long as it’s good no one is looking. You’re totally right on that. –Rachel