Never heard of 7-Layer Salad? Well, get ready because this old-school potluck is about to become a favorite!
Lucky number seven. You’ve heard that phrase, right? Apparently, seven is considered unique. So many things come in sevens. There are seven days in a week, seven continents, and seven seas. Snow White lived with seven dwarves. You get the point. And if you’re old enough to remember, there’s even a 7-layer salad.
Not to be confused with 7-layer dip (refried beans, guacamole, sour cream, cheese, salsa, black olives, chopped tomatoes), this salad was a popular potluck and picnic dish most likely invented in the South in the 1950s. Sometimes referred to as a 7-layer pea salad because peas are a mandatory ingredient, this lovely layered dish made its way to church suppers and family celebrations across the country. It’s unclear when it disappeared from the culinary scene, but like all good retro dishes, it’s back. So, get a large, clear glass bowl to showcase each beautiful layer, and let’s get cooking.
Ok, so we’re not exactly cooking, which is one of the reasons this dish is perfect for summer—no oven or stove necessary. So what exactly do those seven layers consist of? Well, it starts with sturdy, crispy iceberg lettuce. Next, we have red onions, then a layer of crunchy celery followed by vibrantly bright green peas topped with creamy mayo mixed with a bit of sugar, then sharp shredded cheddar, and finally a layer of cooked, chopped bacon. When you’re done layering, you’re going to have a real showstopper. To preserve its beauty, no mixing or tossing is allowed. Simply stick a pair of long tongs into it and pull out a serving that contains a bit of each layer. It really is so delicious!
Best Tweaks For A 7-Layer Salad
While I’m not really a fan of messing with the classics, this salad does lend itself to all kinds of tasty tweaks. For starters, you could vary the greens at the bottom. Great suggestions would be romaine lettuce, frisée, butterhead, or little gem. Instead of (or in addition to) peas, you can try sweet corn, cooked and chopped green beans, or even sweet peppers. Some people even add sliced hard-boiled eggs to the mix! And if mayonnaise isn’t your thing, a thick ranch dip will work well, too. Feel free to use cooked ham, chicken, or turkey instead of bacon. Not a fan of cheddar cheese? Try an aged Gouda or a mild and subtly sweet Monterey Jack.
How To Make Ahead and Store
You can prepare the 7-layer salad the day before. Cover the top of the bowl tightly in plastic wrap and put it in the refrigerator until you are ready to serve it. Leftover salad will keep in the fridge for up to 2 days. It’s not recommended that you freeze this dish.
Serving Suggestions
In its heyday, this salad was a favorite dish at all kinds of gatherings. A great idea would be to host your own retro-inspired party featuring this salad along with some other old-school stars like Pimento Cheese with crackers and fresh veggies, a Mini Broccoli Quiche (the perfect 80s cocktail bite), and this roasted version of a classic Shrimp Cocktail.
This salad is also a really fun side dish for cookouts because the crunchy, fresh veggies and creamy dressing go so well with grilled foods like Texas Tommy Dogs And Cheeseburger Sliders. Add some Grilled Corn In The Husk and a big bowl of Air-Fryer French Fries (with some Homemade Ranch Dressing to dip them in!) and you’ve got a perfect backyard meal.
7-Layer Salad
Ingredients
- 1 head iceberg lettuce chopped
- 1/2 cup red onion diced
- 1 cup celery sliced
- 10 ounces frozen peas thawed
- 1 cup mayonnaise
- 1 tablespoon granulated sugar
- 1 cup cheddar cheese shredded
- 1/2 pound bacon cooked and crumbled
Instructions
- Layer the chopped iceberg lettuce at the bottom of a large, clear glass bowl.
- Add a layer of diced red onions over the lettuce.
- Follow with a layer of sliced celery.
- Next, add a layer of thawed green peas.
- In a small bowl, mix the mayonnaise and granulated sugar until well combined. Spread this mixture evenly over the peas.
- Sprinkle shredded cheddar cheese on top.
- Finish with a layer of crumbled bacon.
- Cover the salad and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.
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