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.
easy and delicious
Beautiful and filling as my main dish. This recipe is the best one so far. Summer dinner when it’s to hot to cook!
THANK YOU for this! I’ve been looking through “traditional 7 layer salad” recipes for the past 20 minutes and yours is the first one that is exactly what I remember.
This is delicious. Just what I wanted. Thanks for the recipe. When I was a teenager I used to make what I called pea salad. I would get fresh tomatoes from the garden. Add two cups green peas and put dressing on it. I also added scallions from the garden.
I love sugar snap peas with dressing Kathy! But yes those fresh garden veggies just can’t be beat. I’m glad this one was still good even in the winter. 😉 –Rachel
I love the added crunch of water chestnuts!! Delish!
@Amy, what a great idea. my mom kept a can or two or three of sliced water chestnuts in her pantry.
She used them to add that crunch, you mention here, to Tuna salad, casseroles.
and I will be adding them to my 7 layer salad from now on.
Love this! I added tiny sweet cherry tomatoes because they don’t drip down. Thanks for this recipe from the way way past?
Sandra in Texas
You’re very welcome Sandra! –Rachel
Does adding the salt draw the water out of the veggies?
Hey Paula, I don’t think it does much. There’s a little liquid in the bottom if it sits for a couple of days. Some readers have said that they leave the salt out or put it on top of the dressing even. I don’t find it a problem but you can do whatever suits you. –Rachel
Excellent – just like the one I remembered!!
This is a salad my family makes all the time for gathering and events personally myself I swap out the tomatoes and add more bacon if I can…. I don’t like tomato…
I made this tonight…My mom use to make it, but this is my first time. Love this recipe! Exactly as I remember it.
My Mom called it 24 Hour Salad – that’s what I’ve always stuck with. No problem with it getting watery and always use this same ‘original’ recipe – tomatoes and all!