A recipe for a Southern classic 7 Layer Salad that’s perfect for family gatherings. Delicious layers of lettuce, sweet onion, green peas, hard boiled eggs, and topped with a homemade dressing, cheddar cheese, and crispy bacon!
Southern 7 Layer Salad: An Easy Side Dish
Need a delicious salad/side dish for a Fourth of July cookout this coming weekend? Try this easy (family favorite) 7 layer salad recipe!
I adore this salad so much. Recently, I made it to celebrate the end of my sugar detox. It looks healthy, with all the multiple layers of fresh, raw veggies. Except it’s all slathered in a dressing made of white sugar and mayonnaise.
Yes, I just said white sugar and mayonnaise. Two ingredients that should never be mixed together in the same bowl and poured over perfectly fine, completely edible, raw vegetables.
The truth lies within this creamy sweet mayonnaise dressing. It pairs perfectly with the crispness of the iceberg lettuce, the starchy pop of the green peas, the crunch of the raw onions, and the tasty toppings of salty bacon and sharp cheddar cheese. Pure heaven.
Easy salad recipe to feed a crowd
This easy 7 layer salad recipe is excellent at feeding a lot of people and can easily be made ahead of time. Make it the day before and store, covered, in the refrigerator. The dressing layer will keep everything fresh and crisp.
Many times I’ve made one for a barbecue party (either at our home or when we are guests elsewhere) and I always make one for Easter dinner.
And when it’s made in a glass dish or trifle bowl, the pretty layers make for an impressive looking addition to a buffet table.
If you have at least four of what I consider the classic ingredients (lettuce, peas, hard-boiled eggs, and the sugar-mayo dressing), then everything else can be personalized.
My seven layers are (and in order):
- sweet Vidalia onion
- frozen green peas (no need to thaw first)
- shredded white sharp cheddar cheese
- lots of crumbled crispy cooked bacon.
So when you need an easy side dish recipe, make this Easy 7 Layer Salad for your upcoming Fourth of July holiday cookout, summer picnic/barbecue, or any other special occasion.
- 2 cups of a good quality mayonnaise
- 2 tablespoon white sugar
- 1 large head of iceberg lettuce chopped
- 1 medium Vidalia or red onion diced
- 1 12oz bag of frozen peas, keep frozen and do not thaw
- 5 hard-boiled eggs sliced
- 3 cups of sharp cheddar cheese shredded
- 1 pound bacon cooked crisp and crumbled
In a small bowl, mix together the mayonnaise and sugar to make the dressing. Set aside.
Using a 9x13 glass baking dish or trifle bowl, layer the salad in the following order: lettuce, onion, frozen peas, and sliced eggs. Completely cover top of salad with the dressing. Sprinkle top with the cheese and bacon. Cover with plastic wrap and store in refrigerator for at least 8 hours, or overnight.
Originally published June 2015, updated with additional information and tips.