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5.0 from 21 votes

7 Layer Salad Recipe

A classic, easy 7 layer Salad recipe served in a trifle bowl. So many options for the seven layers, you choose what you love. Perfect for potlucks!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 servings
Calories: 390 kcal
Course: Side Dish
Cuisine: American

Ingredients

For the salad
  • 8 large eggs hard boiled, quartered
  • 1 package bacon, cooked and crumbled 12 oz
  • 8 cups iceberg lettuce
  • 1 medium red onion sliced thin
  • 1 pint cherry tomatoes or grape tomatoes, halved
  • 12 oz frozen peas thawed
  • 1 can sliced black olives, drained 4 oz
  • 1 red pepper seeded and sliced thin (or diced)
  • 8 oz shredded cheddar cheese
  • 2 green onions chopped
For the dressing
  • 1 ½ cups mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk
  • 3 Tablespoon sugar
  • 2 tsp apple cider vinegar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp onion powder

Instructions

    Cup of Yum
  1. Make your hard boiled eggs. You'll need about 6-8 large eggs for this recipe. I love using my Instant Pot Hard Boiled Egg recipe for quick and perfect eggs. Once cooked, cut eggs into quarters.
  2. Prepare your bacon. To get perfect crisp bacon I opt to fry it up in a skillet while my eggs are cooking! Crumble the bacon once it is cooked to a crisp!
  3. Cut and dice your remaining vegetables. (see ingredients above).
  4. Mix the dressing. Using a medium size bowl, whisk together the mayonnaise, sour cream, buttermilk, granulated sugar, cider vinegar, salt, pepper, and onion powder.
  5. Assemble the salad. In a large trifle bowl or clear glass salad bowl, layer 1/2 of the chopped lettuce, cherry tomatoes, red onion, hard boiled eggs. Add about 1/3 of the dressing. Top with the remaining lettuce, black olives, peas, and red bell pepper. Add the remaining dressing on top. 
  6. Garnish the top of the salad with shredded cheese, bacon crumbles, and green onions slices (optional). 
  7. Refrigerate. It's very important for a seven layer salad to chill in the refrigerator for 8 hours or overnight. Cover with plastic wrap and refrigerate. SERVE and ENJOY.

Notes

  • For quick assembly, feel free to use precooked bacon and hard boiled Eggs. You can buy both at most large grocery stores!
  • The dressing is key to this salad. It's just slightly sweet from the sugar, but the zesty flavor comes from the buttermilk. I buy THIS buttermilk powder to store in my refrigerator for longer periods of time so it's handy when I need it! You could also make my buttermilk substitute!
  • In a pinch, don't tell my mom, but you COULD use a thick ranch dressing if needed.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1cup Calories 390kcal (20%) Carbohydrates 13g (4%) Protein 12g (24%) Fat 33g (51%) Saturated Fat 9g (45%) Polyunsaturated Fat 21g Cholesterol 160mg (53%) Sodium 575mg (24%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 390

% Daily Value*

Serving 1cup
Calories 390kcal 20%
Carbohydrates 13g 4%
Protein 12g 24%
Fat 33g 51%
Saturated Fat 9g 45%
Polyunsaturated Fat 21g 124%
Cholesterol 160mg 53%
Sodium 575mg 24%
Fiber 2g 8%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.