I've been making this layered salad recipe more years than I wish to count. This is the original seven layer salad of my youth. This easy salad can be made a day ahead and is perfect for a crowd. Plus it's simple to zhuzh up this recipe and add your own favorite ingredients!
Some call this salad a 7 layer salad, but I stopped counting the layers so I'm not sure how many it really has.
And of course you can add as many layers as you want. Check out some of my variations and feel free to come up with your own!
Want a different salad? This kale salad is very popular here at TIHIC and is also great for a potluck.
Table of contents
Why I Love this Layered Salad with Peas
For starters this salad is pretty. Well, I think it is.
And you can change up the ingredients however you want, but I know I already said that!
But the best part about making this salad is that everyone loves it.
And hey-making this salad means you are usually having a party and hey-I love parties!
Questions on Seven Layer Salad?
Many make this overnight layer salad in a glass 13 x 9 pan so it can be served in squares. It may not be as pretty this way, but sometimes it's easier to get all the toppings, rather than digging deep into a bowl.
It's believed this recipe's roots are in the South. It became popular at church suppers during the 1950's.
The sour cream/mayonnaise dressing is seperated from the lettuce by the other ingredients. Traditional ingredients in the original seven layer salad included lettuce, baby peas, cheese, scallions, bacon and eggs.
The above layered salad recipe deviates from the traditional.
Its layers include red cabbage, chickpeas, cucumbers, shredded carrots, tomatoes, spinach, radishes, crumbled feta, peas and za'atar dressing.
How to vary ingredients in this overnight salad
Though everyone loves this salad as it is, sometimes it's fun to mix it up.
Think about the flavors you want to create.
Do you want an Italian or a Mexican layered salad? Perhaps you want it more Mediterranean?
Begin with a layer of lettuce. Romaine, spinach or head lettuce work great, as does shredded cabbage.
I love chopped hard boiled eggs but if you aren't into chopping just slice the eggs into simple rounds.
Want a layer of beans or chickpeas? I love the dimension they add. Just make sure to drain them well. If I'm using chickpeas, I always place them on paper towels until they are dry.
I admit to buying crumbled bacon in the bag purely for convenience. However, make your own crisp, crumbled bacon if you prefer.
Don't want bacon? Add diced ham or sliced pepperoni or even smoked turkey is good also. Going more veggie? Leave the meat out!
Frozen thawed baby peas are a must in my opinion, but if you are going Mexican substitute drained corn.
Add shredded carrots for color and taste and I love sliced radishes also.
Cheese? Cheddar, Swiss, Feta? Take your pick. Pepper Jack is also great.
Onions add a ton of flavor. Use sweet chopped onion or even diced red onions. Scallions are good, too.
Fresh herbs like minced Italian parsley and chives add freshness and flavor.
Fresh chopped celery add crunch and some like water chestnuts. or cucumbers-but make sure to use the European kind as they are less satery.
Add diced tomatoes also!
Mayonnaise Dressing for 7 Layer Salad
I use Blue Ribbon or Hellman's mayonnaise and sour cream. Sour cream adds tang which I think tastes good.
Mix in a little bit of sugar for flavor and other seasonings you like.
Onion powder is great, but dried oregano and garlic are good too.
Going Mediterranean? I adore za'atar in this salad.
Want to watch calories? Use reduced fat mayo and sour cream if you prefer.
Now the best part!
Feel free to mix dry seasoning mixes into the mayonnaise dressing.
Think ranch or taco seasoning. Italian seasoning is good, too.
Cajun, Old Bay and everything bagel seasoning really amp up the flavor in this layered salad recipe.
People might not expect the twist from the original, but I promise they will be going back for seconds.
What to Serve with Layered Salad
This salad works with most anything.
Ribs, burgers and bbq chicken.
Serve alongside potato salad or pasta salad and you almost don't need a main course.
This layered chef salad -kind of- makes its own main course!
It's time to bring back this old fashioned classic layered salad recipe.
Don't you agree?
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Original Layered Salad Recipe
- Prep Time: 20 Minutes
- Total Time: 20 minutes
- Yield: 10 - 12 Servings 1x
- Category: Salads/Side Dish
- Cuisine: American
Description
This original layered salad recipe is very popular at a potluck. Feel free to zhuzh up this recipe and create your own version of the original seven layered salad!
Ingredients
½ head of iceberg lettuce or Romaine
1 10 ounce bag of fresh spinach with stems removed or more lettuce
4 hard boiled eggs, chopped or sliced
1 bunch scallions, chopped
1 10 oz bag frozen baby peas, thawed and dried on paper towels
10 oz crisp, cumbled bacon
3 stalks celery, chopped
1 ½ c shredded or grated Swiss or Cheddar cheese
Mayonnaise/Sour Cream Dressing
1 ½ c mayonnaise
1 ½ c sour cream
3 - 4 t sugar to taste
Salt and fresh ground pepper
Other seasonings of your choice
Instructions
Wash lettuce and dry well. Tear into bite-sized pieces. In a 9 x 13 glass baking dish, place half of the lettuce mixture. (A pretty round deep glass dish works also.)
Top with half of the chopped or sliced eggs, scallions or onions, celery, crisp bacon, and peas. Frost with half of the dressing and top with half of the cheese.
Repeat and use the rest of the ingredients. Frost with remaining dressing. Cover with plastic wrap and refrigerate overnight.
Notes
Please see above post for other ingredient suggestions.
Thank you Colorado Cache for this layered salad recipe.
More Salad Recipes
Corn Salad with Mango and Halloumi
Peach and Tomato Caprese Salad
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