There’s something undeniably nostalgic about a layered salad. Whether it’s a potluck staple, a holiday side, or just a way to make everyday greens feel a little more exciting, this Easy Seven Layer Salad is the perfect balance of fresh crunch, creamy richness, and savory goodness.
It’s a dish that’s stood the test of time—and for good reason. Each layer plays its part: crisp lettuce and celery for freshness, sweet peas for a pop of flavor, smoky bacon for indulgence, and a creamy, slightly sweet dressing that ties it all together.
The best part? It’s made ahead of time, allowing the flavors to meld beautifully while you focus on the rest of your meal.
This salad is currently trending thanks to its make-ahead convenience and versatility—ideal for meal prep, family gatherings, or even a weekday lunch that feels a little extra special.
Plus, studies show that eating a variety of colorful vegetables supports gut health and digestion, making this layered beauty as nourishing as it is delicious.
What Makes This Recipe a Must-Try?
- It’s ridiculously easy. Seriously, just layer and go! No cooking required (except for the bacon, and trust me, it’s worth it).
- It’s make-ahead magic. Prepare it the night before, and the flavors get even better by the time you serve it.
- It’s endlessly adaptable. Swap the mayo for Greek yogurt, add hard-boiled eggs, or sprinkle in some nuts for extra crunch.
- It’s a crowd-pleaser. Every single time I bring this to a gathering, people go back for seconds (and ask for the recipe).
- It’s fresh yet indulgent. You get crisp veggies, a creamy dressing, and crispy bacon—all in one bite.
Easy Seven Layer Salad Recipe
Equipment
- Large serving bowl or trifle dish
- Cutting board and knife
- Frying pan (for bacon)
- Mixing bowl
- Spoon for layering
Ingredients
- 1 head lettuce shredded
- 1/2 cup red onion diced
- 2-3 celery ribs sliced about 1 cup
- 12 ounces frozen peas thawed
- 1 cup mayonnaise
- 1 tablespoon granulated sugar
- 1 cup shredded cheddar cheese
- 1/2 pound bacon fried and crumbled
Instructions
- Cook the bacon in a frying pan until crispy, then crumble it and set aside.
- Wash and shred the lettuce, then spread it evenly in a large serving bowl.
- Dice the red onion, slice the celery, and layer them over the lettuce.
- Add the thawed peas as the next layer.
- In a small bowl, mix mayonnaise and sugar, then spread it evenly over the salad.
- Sprinkle shredded cheddar cheese over the mayo layer.
- Top with crispy bacon crumbles.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 285kcal |
| Carbohydrates | 7g |
| Protein | 11g |
| Fat | 24g |
| Sugars | 3g |
| Sodium | 504mg |
Essential Tips for this Recipe!
- Use a glass bowl for presentation. A clear bowl lets those beautiful layers shine, making the salad look as good as it tastes.
- Crisp up the bacon properly. For the best texture, cook the bacon until deeply crispy, then let it cool on a paper towel before crumbling—it keeps the salad from turning greasy.
- Shred your own cheese. Pre-shredded cheese has additives that prevent clumping, but it also makes it less creamy when mixed with the dressing. Freshly shredded cheddar melts into the layers beautifully.
- Don’t skip the chill time. This isn’t just about convenience—letting the salad sit for a few hours helps the flavors meld, and the mayo layer slightly softens the peas and onions for the perfect texture.
- Layer strategically for freshness. Keep wetter ingredients like onions and peas between the drier ones (lettuce on the bottom, bacon and cheese on top) to prevent sogginess.
- Want extra crunch? Toss in some toasted sunflower seeds or chopped nuts before serving. They add a nutty bite without overpowering the classic flavors.
- Make it your own. Swap out the mayo for Greek yogurt for a tangier, lighter dressing, or add hard-boiled eggs for extra protein. This salad is super adaptable!
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
