Print

Classic Make-Ahead 7 Layer Salad with Creamy Dill Dressing

Close-up of a visually stunning 7 layer salad in a clear glass bowl, featuring layers of peas, cheese, bacon, and lettuce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic 7 layer salad recipe displays fresh ingredients in distinct rows within a glass bowl. It is a hearty, make-ahead side dish perfect for potlucks and family gatherings.

Ingredients

Scale
  • 1 head iceberg lettuce, chopped
  • 1 cup frozen green peas, thawed
  • 2 cups cherry or grape tomatoes, halved
  • 4 hard-boiled eggs, chopped
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white vinegar
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the creamy dill dressing: In a small bowl, whisk together the mayonnaise, sour cream, white vinegar, dill weed, onion powder, salt, and pepper until smooth. Set aside.
  2. Prepare the layers: Ensure the lettuce is washed and dried well. Thaw the peas completely. Halve the tomatoes. Chop the hard-boiled eggs. Cook and crumble the bacon.
  3. Assemble the salad in a large, clear glass bowl to show the layers. This presentation makes it a party ready side dish.
  4. Layer 1: Place half of the chopped iceberg lettuce at the bottom.
  5. Layer 2: Spread half of the thawed peas evenly over the lettuce.
  6. Layer 3: Arrange half of the halved tomatoes over the peas.
  7. Layer 4: Sprinkle half of the chopped hard-boiled eggs over the tomatoes.
  8. Layer 5: Sprinkle half of the shredded cheddar cheese over the eggs.
  9. Layer 6: Sprinkle half of the crumbled bacon over the cheese.
  10. Layer 7: Spread half of the creamy dill dressing over the bacon layer, sealing the ingredients.
  11. Repeat the layers starting with the remaining lettuce, peas, tomatoes, eggs, cheese, and bacon.
  12. Spread the remaining dressing over the top layer, completely covering the bacon to prevent it from getting soggy.
  13. Cover the bowl tightly with plastic wrap. Chill the salad for at least 4 hours, or preferably overnight, before serving. This make ahead salad for potluck tastes best when chilled.
  14. When ready to serve, remove the plastic wrap.

Notes

  • To keep the layers crisp, do not mix the salad until you are ready to serve it.
  • You can substitute the cheddar cheese with Monterey Jack or a Colby blend for a different flavor profile.
  • If you are making this for a smaller group, use a deep trifle dish instead of a large punch bowl for a similar visual effect.

Nutrition

Find it online: https://miameal.com/7-layer-salad-classic-make-ahead-recipe/