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A magnificent 7 layer salad in a clear glass trifle bowl, topped with hard-boiled eggs and crispy bacon, showcasing colorful layers of cheese, ham, peas, and lettuce.

Classic 7 Layer Salad Recipe

A visually stunning and easy-to-make layered salad featuring crisp lettuce, peas, eggs, bacon, cheese, and a tangy creamy dressing — perfect for potlucks and make-ahead meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head iceberg lettuce, chopped
  • 10 oz frozen peas, thawed
  • 10 oz sharp cheddar cheese, shredded
  • 1 red onion, finely chopped
  • 6 hard-boiled eggs, chopped
  • 0.5 lb bacon, cooked and crumbled
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 tbsp granulated sugar
  • 1 tbsp apple cider vinegar
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Clear glass serving bowl (3-quart)
  • Mixing Bowls
  • Whisk or spatula
  • cutting board and sharp knife
  • Measuring Cups and Spoons

Method
 

  1. In a medium bowl, whisk together the mayonnaise, sour cream, granulated sugar, apple cider vinegar, salt, and black pepper. Cover and chill while prepping other ingredients.
  2. Cook the bacon until crispy, then drain and crumble. Hard-boil the eggs, cool under cold water, peel, and chop.
  3. Wash and chop the iceberg lettuce. Finely chop the red onion. Thaw peas and shred cheddar cheese.
  4. In a large clear bowl, layer ingredients in this order: chopped lettuce, red onion, peas, chopped eggs, creamy dressing (spread to edges), shredded cheddar, and crumbled bacon.
  5. Cover tightly with plastic wrap and refrigerate for at least 4–6 hours, preferably overnight, before serving.

Notes

For a lighter version, swap half the mayo with Greek yogurt. Add extra crunch with bell peppers or celery. Try alternative cheeses like Swiss or provolone. Do not mix before serving — scoop straight down to get all layers.