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.
This post was updated to cut the fluff and just give you what you need, May 2025
To make in advance: Make 1-2 days ahead if needed. “Seal” the vegetables in with the dressing layer on top, cover it in plastic wrap and refrigerate it.
Bowl size: 4 quart glass or 9×13 pan
Check out this list of other creative seven layer salads.
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.
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.
Nutrition
Calories: 361kcalCarbohydrates: 8gProtein: 9gFat: 32gSaturated Fat: 10gCholesterol: 116mgSodium: 351mgPotassium: 254mgFiber: 1gSugar: 6gVitamin A: 790IUVitamin C: 10.6mgCalcium: 142mgIron: 1.2mg
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I like this recipe because it’s keto for our family. so many variations.. swiss cheese and spinach- sounds good. maybe add some chopped cauliflower too.
thanks for the extra ideas.
My original recipe from the 70s calls for spinach, boiled ham and Swiss cheese instead of cheddar. Also has lettuce, bacon, eggs, peas and onions. Same dressing; best made 1 day in advance. Yummy
Those are super interesting ingredients Karen! I think it goes to show how versatile this recipe can be.
I made this today (sept.9) to go with our grilled ribeyes.Also making smashed new potatoes..Sounds like an early fall meal..
I decorate mine with whatever season of the year it is. For Easter, it might be tulips made out or peppers, etc. and for Christmas, would likely be poinsettias, so let your imagination run wild. I love this salad but don’t as a rule make it with boiled eggs. Anita
What great ideas Anita! I love that! –Rachel
It’s also easy in a glass 9×13 sometimes you have to improvise.
Yes it sure is!
I like that idea. Much easier to scoop up the salad.
I’ve been making this salad for years, and it’s always a hit. I gave away my big glass trifle bowl a few years ago (what was I thinking?), but now I make it on a big rimmed platter, and display all the ingredients on top of the lettuce, in a colourful pattern, and it’s just as delicious. I also quarter or chop the tomatoes, just before serving, as this definitely cuts down on the “soggy” factor.