This modernized 7-Layer Salad is an updated take on a retro classic. It's ideal as a make-ahead dish for spring entertaining, potlucks, or lunches throughout the week.
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This post was originally published in August 2018 and has been fully updated.
When spring rolls around, I crave veggie-centric salads like broccoli cauliflower salad, primavera pasta salad, and zucchini goat cheese salad.
My 7-layer salad is another spring favorite. With veggies, eggs, bacon, cheese, and a creamy blue cheese dressing, there is something for everyone. My version is a modern take on a nostalgic classic commonly found at potlucks or church suppers.
What is a 7 Layer Salad?
A 7-layer salad has seven ingredients that are layered rather than tossed together. Traditionally, the ingredients are layered vertically in a trifle dish and topped with a thick, creamy Miracle Whip or mayo dressing.
I have updated the recipe from my childhood with some ingredient swaps and a new presentation. I love to layer the ingredients horizontally on a large platter. Not only is this presentation striking, but it makes it easy for everyone to build their own salad with items of their choice.
Why This Recipe Works
- Make-ahead: Many components can be prepped in advance, and once assembled (with the dressing on the side), the salad keeps well for 1-2 days.
- Customizable: You can swap in different items based on what you love or have on hand.
- Stunning presentation: This dish is a beautiful addition to any spring gathering, such as Easter or Mother's Day.
Ingredient Notes
- Lettuce: I love using iceberg lettuce because it stays crisp and fresh. Romaine is another good option.
- Pickled onions are an incredible addition to any salad. Pickling mellows out the pungent raw onion flavor and imparts a vibrant pinkish-red hue. Follow my easy instructions, or use store-bought pickled onions.
- Frozen peas thaw quickly while assembling the salad and are full of fresh flavor.
- Water chestnuts add a great crunchy texture. They can be found in the canned vegetable or Asian food aisle of your local supermarket.
- Cheese: I use cheddar cheese, but Monterey Jack and Colby are also great options.
You can customize this salad by swapping these ingredients for your favorite salad fixings. Try radishes instead of water chestnuts or green peppers in place of peas.
I like serving this salad with my blue cheese dressing, but you can use any homemade or bottled dressing you love.
- Blue cheese: Point Reyes is my favorite for its creamy texture.
- Pepper: Use white pepper if you don't want to see the pepper specks in the dressing, but black pepper works fine, too.
- Vinegar: I prefer champagne vinegar. Any white wine vinegar or apple cider vinegar can be used.
See the recipe card for complete instructions and ingredient amounts.
How to Make 7 Layer Salad
Step 1: Pickle the onions. Combine the vinegar, water, sugar, and salt in a small saucepan. Heat slowly until the sugar is melted. Add the sliced onions to a glass jar and pour the pickling liquid over the top. Allow to cool. Cover and store in the fridge for up to one week.
Step 2: Make the dressing. Add the mayonnaise, sour cream, Worcestershire sauce, vinegar, garlic, and half of the blue cheese to the bowl of a food processor. Blend until smooth. Thin out with milk if necessary. Season to taste with salt and pepper. Stir in the remaining blue cheese crumbles.
Step 3: Hard-boil the eggs. Bring a pan of water to a boil. Gently lower the eggs into the boiling water, cover, reduce heat to a simmer, and cook for 13 minutes. Transfer the eggs to a bowl of ice water and cool for 5 minutes. Peel and cut them lengthwise into quarters.
Step 4: Build the salad. On a large platter, arrange the ingredients in rows. Season the eggs with black pepper, drizzle some dressing on the lettuce, and garnish with chives. Serve the extra dressing on the side.
Expert Tips
- Prepare the salad components in advance. The pickled onions, bacon, hard-boiled eggs, and dressing will keep for several days in the fridge.
- Make extra hard-boiled eggs to keep on hand for other recipes, such as egg salad with relish or Miracle Whip deviled eggs.
- Soften half of the blue cheese in the microwave before blending it into the dressing. The warm, soft cheese will blend smoothly, infusing every bite with flavor. Then, fold in the remaining cheese for a chunky texture.
Serving
This salad will feed 4 people as a main dish. If served as part of a larger spread, it should serve 6-8 people.
7 Layer Salad FAQs
Yes, many of the components can be prepared in advance. Additionally, because the salad is served chilled, it can be assembled one day ahead. When assembling the salad in advance, cover it tightly and store it in the fridge. For the best results, wait to dress the salad until ready to serve.
Seven-layer salad is a hearty addition to lunch or dinner. Serve with ciabatta garlic bread, cheesy hashbrown casserole, baked thin-sliced chicken breasts, or easy homemade sloppy joes.
Have you tried this recipe? I'd love to hear it! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
7 Layer Salad
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EQUIPMENT
Ingredients
Pickled red onions
- ½ cup red wine vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon Kosher salt
- ½ med-large red onion (sliced thin)
Blue Cheese Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1½ teaspoons champagne vinegar (or apple cider vinegar)
- 4 ounces blue cheese (divided)
- 1 tablespoon milk (optional)
Salad
- ½ large head iceberg lettuce (washed, drained, and chopped)
- ⅔ cup pickled red onions (from above, drained)
- 1 cup frozen peas (thawed and drained)
- 5 hard-boiled eggs (cooled, peeled, and quartered, see notes)
- 16 ounces water chestnuts (sliced)
- 6 ounces cheddar cheese (shredded)
- 6-7 slices thick-cut bacon (cooked and chopped)
- 1 cup blue cheese dressing (from above, or dressing of choice)
- kosher salt and black pepper
- chopped chives (for garnish, optional)
Instructions
- Add the vinegar, water, sugar, and salt to a small saucepan. Heat slowly until the sugar is dissolved. Add the sliced onions to a glass jar. Pour the vinegar mixture over the onions. Let cool at room temperature. Cover and store in the refrigerator.½ cup red wine vinegar, ½ cup water, 2 tablespoons granulated sugar, 1 teaspoon Kosher salt, ½ med-large red onion
- Add the mayonnaise, sour cream, garlic, Worcestershire sauce, vinegar, and half of the blue cheese (see notes) to the bowl of a food processor. Blend until smooth. Add milk if needed to thin out the dressing. Season to taste with salt and pepper. Stir in the remaining blue cheese crumbles.½ cup mayonnaise, ½ cup sour cream, 1 teaspoon minced garlic, 1 teaspoon Worcestershire sauce, 1½ teaspoons champagne vinegar, 1 tablespoon milk, 4 ounces blue cheese
- Arrange the lettuce, pickled onions, peas, eggs, water chestnuts, cheese, and bacon in rows on a large platter. Season the lettuce with salt and pepper. Season the eggs with pepper. Drizzle some dressing over the lettuce. Garnish with chives if desired. Serve the extra dressing on the side.½ large head iceberg lettuce, ⅔ cup pickled red onions, 1 cup frozen peas, 5 hard-boiled eggs, 16 ounces water chestnuts, 6 ounces cheddar cheese, 6-7 slices thick-cut bacon, 1 cup blue cheese dressing
Notes
- Soften half of the blue cheese in the microwave before blending it with the other dressing ingredients. This helps it to blend in smoothly.
- To hard boil eggs: Bring a pan of water to a boil. Gently lower the eggs into the boiling water, cover, reduce heat to a simmer, and cook for 13 minutes. Transfer the eggs to a bowl of ice water to cool for 5 minutes and peel.
- To make ahead: Prepare the pickled onions, hard-boiled eggs, bacon, and dressing up to 2-3 days in advance. Store the items separately in the fridge. Assemble the salad one day in advance, and wait to add salad dressing until ready to serve.
- Use freshly grated cheese for the best texture and flavor.
- This salad serves 4 people as a main dish. If served as part of a larger spread, it should serve 6-8 people.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
I love updating a retro dish with a modern flair, and this is one of my favorites! This salad is ideal for spring entertaining, and I hope you love it as much as I do!