7 layer salad

This Ranch 7 Layer Salad is loaded up with fresh veggies and a creamy ranch style dressing!  It’s a definite crowd pleaser!

Ranch 7 Layer Salad

iceberg lettuce (or romaine)

½ cups frozen peas (defrosted)

bell pepper (red

cherry tomatoes (halved)

green onions (sliced)

mayonnaise

sour cream

garlic powder

onion powder

parsley

dill

sugar

salt & pepper

bacon (cooked and crumbled)

cheddar cheese

Place the lettuce in 9×13 dish. Layer remaining vegetables.

Combine dressing ingredients and spread over lettuce. Top with cheese and bacon.

Cover and refrigerate overnight (or at least 4 hours) before serving.

A perfect combination of layers dressed with a delicious homemade dressing makes for a gorgeous salad!

Overnight Salad (Seven Layer Salad)

lettuce

tomatoes (diced, or sliced cherry tomatoes)

peas (defrosted (uncooked))

green onions (or red onions, sliced)

eggs

cheddar cheese (shredded)

bacon

salt

Combine all dressing ingredients in a small bowl and mix well.

Place lettuce in the bottom of a large bowl (or 9x13 pan).

Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.

Cover salad and refrigerate at least 4 hours or overnight.

Top with bacon before serving.

https://content.jwplatform.com/videos/yBf7UEie.mp4

A perfect combination of layers dressed with a delicious homemade dressing makes for a gorgeous seven layer salad!

This 7 Layer Salad is the perfect way to add a variety of textures, flavors, and colors to your next meal or gathering. The combination of lettuce, hard-boiled eggs, peas, cooked bacon, and shredded cheese with a simple mayonnaise dressing create an unforgettable flavor profile that will leave your guests wanting more.

7 Layer Salad

Mayonnaise

Sugar

Romaine Lettuce (chopped)

Red Onion (diced)

Hard Boiled Eggs (sliced)

Celery (diced)

Frozen Peas

Cheddar Cheese (shredded)

Bacon (cooked chopped)

In a bowl, combine mayonnaise and sugar. Mix until blended. Set aside.

Place lettuce in bottom of salad bowl.

Top with a layer of onion.

Add a layer of the sliced eggs.

Top with a layer of peas.

Place the dressing we made on top of the peas.

Now finish with the bacon and shredded cheese.

Refrigerate until ready to serve.

This 30-minute seven-layer salad will change your mind about salads forever! With delicious ingredients like bacon, eggs, and avocado, you&#39;ll be counting down the minutes until lunchtime every day. So go ahead and give it a try - you won&#39;t regret it!

30-Minute Seven Layer Salad

Red onion (chopped)

lb. Bacon

Tbsp. Granulated sugar

Bag Frozen peas (that have been thawed)

Iceberg lettuce (Large head, chopped)

¼ C. Mayonnaise

⅔ C. Grated parmesan cheese

Oz. Shredded cheddar cheese

C. cauliflower (Chopped)

Cook the bacon over medium-high heat in a large skillet until crispy. Remove, drain on a paper towel-lined plate, and then crumble.

Place the lettuce in the bottom of a large bowl.

Top the lettuce with a layer of onions and then peas.

Add a layer of shredded cheese and then cauliflower on top of that.

Finally, add the crumbled bacon on top.

In a bowl, whisk together the mayonnaise, sugar, and parmesan cheese.

Spread the dressing over the top of the salad, and chill until ready to serve.

This Classic 7 Layer Salad is made with crisp lettuce, colorful veggies, hard-boiled eggs, cheese, bacon, and creamy dressing. The perfect addition to  take to potlucks, picnics, and holidays for a beautiful centerpiece.

Head iceberg Lettuce (chopped)

Shredded Cheddar Cheese

Red Onion (chopped)

Hard Boiled Eggs (chopped)

Bacon (cooked and crumbled)

Sour Cream

Tablespoons Granulated Sugar

Tablespoon Apple Cider Vinegar

Salt

Black Pepper

Mix together the dressing ingredients in a medium size mixing bowl.  Cover and refrigerate while you prepare the other salad ingredients.

Prepare the other salad ingredients. Chop the lettuce and red onion. Shred the cheese and prepare the eggs and bacon.

Layer all the ingredients in a clear glass bowl or trifle dish (I love using trifle bowl).

Spread the lettuce into the bottom of the dish. Top with the onions, peas and hard boiled eggs. Pour the dressing on top of the hard boiled eggs and top with the shredded cheese and bacon. Make sure to layer all the ingredients and do not mix them together.

Then the salad is ready to serve and enjoy!  Serve without mixing the layers and when serving scoop down to the bottom of the dish to get all the ingredients when enjoying this salad.

A modern twist on a classic salad. Veganized 7-layer salad with fresh vegetables, crunchy coconut bacon, and vegan mayonnaise dressing!

Vegan 7-Layer Salad

peas

celery ((thinly sliced))

tomatoes ((chopped // divided))

carrots ((shredded

green onions

Coconut Bacon

Vegan Mayonnaise*

lemon juice

syrup

Add peas to a small saucepan (in a steamer basket if you have one) with a splash of water and heat over medium-low heat until just thawed and warmed through (but not cooked) - about 2-3 minutes. Then drain off any excess water and transfer to a small bowl. Set aside.

To a large serving dish (I used this one in white), add chopped lettuce. Then top with celery, peas, tomatoes, shredded carrots, green onions, and coconut or eggplant bacon. Set aside.

To a medium mixing bowl, add vegan mayo (homemade or store-bought), lemon juice, and maple syrup. Whisk to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity or maple syrup for sweetness.

Top the salad with all of the dressing and use a spoon to smooth into an even layer. Optional: top with more coconut bacon and vegetables, such as tomato or green onion.

You can enjoy this as is or cover and refrigerate up to 4-6 hours. Store leftovers (dressing separate from salad) in the refrigerator up to 3-4 days, though best when fresh. Dressing will keep up to 1 week.

When I made this several weeks ago, I was a little skeptical of the dressing because I was thinking... vegan mayo on a salad? But, it turned out yummy. In fact, I am making it again today.  Love the recipes on this site!

Love this recipe for the last of my veggies before the next groceries.

I loved this recipe!  I used store-bought vegan mayonnaise instead because I had it on hand. Instead of coconut bacon/eggplant bacon I just fried up some thin slices of eggplant with lots of olive oil and salt/pepper, and scattered them on the salad. The result was so creamy, crunchy and delicious - I made a huge platter and my family ate the whole thing in one sitting! It tasted so decadent and delicious. Thanks Dana!

Made this for Thanksgiving today and WOW! Whisks me right back to my childhood. I ended up tossing it because I forgot to add the "bacon" before the dressing, but tastes exactly as I remember my Midwestern great aunts making it. Awesome to revive an old family fave in vegan form and my littles are obsessed with the coconut bacon!

Not a fan.  Way too much dressing, and I used a large head of lettuce.  
Typically love your recipes tho.

Made this tonight with dinner.  We all loved it!  Definitely on the "make again" list! My family of four are newish vegetarians (2 of them picky teenagers) and I'm gluten free.  It's a challenge! Finding your site with all the awesome recipes, that are so quick and easy, has been awesome!!

Thank you so much for this wonderful recipe!  It was absolutely delicious!  I prepared it for our Thanksgiving meal.  I was amazed how tasty the coconut bacon was!  I was a bit disappointed with the aquafaba mayo recipe.  It didn't thicken well and the grape-seed oil tasted a bit strong to me.  I threw that away and went with the soy-free vegenaise option and added garlic, dill, paprika, and pepper.  Keep those vegan recipes coming!

With its gorgeous rows of colors and bright flavors, this classic Southern seven-layer salad is the perfect make-ahead dish for family gatherings or a church potluck. Served in a clear glass bowl that showcases all the beautiful colors, this layered salad makes a gorgeous centerpiece to your dinner table. 

Traditional Overnight 7 Layer Salad Recipe

red onion (chopped)

bell pepper (chopped)

celery (chopped)

peas (frozen)

mayo

tbsp sugar

oz sharp cheddar cheese (grated)

parmesan (grated)

Shred the lettuce into the bottom of a glass bowl. Spread red onion on top. Then add bell pepper, celery, and peas. 

Stir the mayonnaise until smooth and spread it on top of the peas. Sprinkle sugar on top. Add cheddar cheese and parmesan cheese and top with cooked bacon.

Cover with plastic wrap and refrigerate overnight. 

To serve, don’t mix it, just dig down to the bottom so that you get all of the layers.

first time i ate this salad was at a ex boy freinds house i was wow over by his mom and salad and have made and ate it since ,love this salad,

Look No Further!! This is the one! SO GOOD! Everyone asked for the recipe!

Top 7 7 layer salad recipes from across the web

The most viewed 7 layer salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ranch 7 Layer Salad

Overnight Salad (Seven Layer Salad)

7 Layer Salad

30-Minute Seven Layer Salad

7 Layer Salad

Vegan 7-Layer Salad

Traditional Overnight 7 Layer Salad...

Top 7 7 layer salad recipes from across the web

The most viewed 7 layer salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ranch 7 Layer Salad

Overnight Salad (Seven Layer Salad)

7 Layer Salad

30-Minute Seven Layer Salad

7 Layer Salad

Vegan 7-Layer Salad

Traditional Overnight 7 Layer Salad...

The most viewed 7 layer salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine