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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 in a clear bowl on a plaid napkin.

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. 

4 pictures of the steps to making the seven layer salad first picture is iceberg lettuce the second picture is peas over the iceberg lettuce the third picture is of shredded cheese as the next later and the last picture is of a completed seven layer salad in a clear bowl
Seven layer salad in a clear bowl on a plaid napkin.

Traditional Seven Layer Salad

Every southern woman needs this classic in their recipes. It’s always popular at potlucks, funerals and baby showers and the blend of vegetables with the tangy dressing will make it irresistible. 
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 people
Author Rachel Ballard


  • 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


  • 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. 


Calories: 361kcalCarbohydrates: 8gProtein: 9gFat: 32gSaturated Fat: 10gCholesterol: 116mgSodium: 351mgPotassium: 254mgFiber: 1gSugar: 6gVitamin A: 790IUVitamin C: 10.6mgCalcium: 142mgIron: 1.2mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Side Dish
Cuisine American
Keyword seven layer salad

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  1. 5 stars
    I love your recipe! I’ve made it a few times and it turns out great every time. I have noticed, though, that it it doesn’t hold up well after the first day. At least according to my family’s taste. Still delicious to me!!

    1. It can get a tad wet in the bottom but I still find the lettuce holds up on day two and even three when I make it. Personal preference I’m sure. –Rachel

  2. 5 stars
    My tenant had never heard of a layer salad before so I decided to make it for her. I followed basically your recipe only used ham instead of bacon because that is what I had on hand. She raved about it and kept asking for the recipe. Because it made such a large amount she took some to her elderly mother where her brother also had a taste. Now her brother wants the recipe. This is just such a great salad and I personally wouldn’t change a thing about it. (cauliflower!!) Thanks so much for posting. BTW since I have a large mixing bowl which I use a slip a saucer upside down at the bottom so the water/juice from the salad slides under it leaving the bottom dry and not slimy wet.

    1. 5 stars
      I love my 7 layer salad.. I use romaine lettuce and wash it and spin it very well in my salad spinner..I love that spinner…mine stays nice for two days ..it doesn’t last long here, we all love it..

  3. 5 stars
    My Girlfriend had five Canasta Card Gamers over and served this particular 7 Layer Salad!
    It was amazing and healthy!
    She passed on the Recipe.

    1. Yes. Technically frozen peas are blanched before freezing so they’ve had a touch of cooking time. If you have access to true, fresh, shelled peas you might want to blanche them to slightly soften them but I think that’s optional. –Rachel

  4. Don’t layer the tomatoes in the salad; they are “wet” and can spoil faster than the other ingredients. Instead, put them on top of the dressing or even on the side. My layered salad always included water chestnuts for the crunch factor and texture – and always put finely grated Parmesan cheese on top of the dressing — this really makes the dressing complete! Great salad enjoyed for decades!

    1. @Krystal, this sounds like the recipe I use to have and lost. Would love to have it again, if you would be willing to share?

    2. I also leave out the tomatoes.
      Although, it’s very pretty…in my experience it’s always become a soggy mess☹️

    3. Just add the grape tomatoes in whole, don’t cut them, then you don’t have that issue.

    4. We use red, yellow and green bell peppers instead of tomatoes!!!! DELICIOUS and COLORFUL!

  5. So many memories! My Mama made this year after year, especially for family homecomings ….minus the tomatoes. Small pieces cauliflower was one of her layers plus she’d sprinkle a thick layer of grated Parmesan cheese on top. As a kid I wouldn’t touch ‘the stuff’ … it contained too much ‘healthy stuff’…LOL. Thanks posting the recipe. I’ve been looking for Mom’s recipe for it since she passed a couple of years ago and prior to that she had dementia. Anyone in the family who would have known recipe had either already already passed or had dementia too. Haha, I’m 59 and finally figured out a few years that some of this ‘healthy ‘stuff’ is good.

  6. I have this recipe scribbled on a tiny piece of paper I have carried around for many decades. I wrote it down in my teenage years as made by my friends mum. She simply called it a layered salad. So nice to finally find where it actually comes from. I’m in the South West of Western Australia. It’s a hit world wide 🙂

  7. 5 stars
    78 years old grandma notes that frozen peas always go on top and under the mayonnaise dressing. They thaw overnight or overday and keep ingredients underneath fresh and crisp.
    Other than that… a perfect recipe from the 1940’s.

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.