I can never resist a retro salad that shows up looking pretty, feeds a crowd, and somehow disappears before the main dish. This Seven Layer Salad has a creamy, crunchy, bacon-topped secret that keeps everyone coming back for more.

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I’m a sucker for a salad that shows up cold, crunchy, creamy, and totally unapologetic. This Traditional Seven Layer Salad is one I keep coming back to because it tastes like every potluck table I actually want to stand near.

I love the crisp bite of iceberg lettuce against that rich, tangy topping, and the bacon brings the salty crunch that makes me hover with a fork. And yes, I absolutely go back for more.

No shame. It’s simple, retro, and ridiculously satisfying in that “why is this so good?” kind of way.

But that’s exactly why I adore it.

Ingredients

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Iceberg lettuce keeps it crisp, cold, and classic.
Honestly, it’s the whole base.
Peas add a sweet pop, and yes, they make it feel a little healthier.
Celery brings that clean crunch you’d miss if it wasn’t there.
Red onion gives a sharp bite, so the creamy layers don’t feel too heavy.
Bacon is the salty, crunchy part everyone secretly digs for first.
Sharp cheddar makes it rich and a little tangy, in the best way.
Mayo turns into that thick, creamy topping that holds everything together.
Sugar softens the mayo’s tang and gives the dressing that old-school taste.
Cherry tomatoes add juicy freshness, if you’re into a brighter bite.
Plus, the layers look pretty without trying too hard.
Basically, it’s crunchy, creamy, salty, sweet, and perfect for potlucks.

Ingredient Quantities

6 cups chopped iceberg lettuce

2 cups frozen peas, thawed

1 cup celery, thinly sliced

1/2 cup red onion, finely chopped

8 slices bacon, cooked crisp and crumbled

2 cups shredded sharp cheddar cheese

1 1/2 cups mayonnaise

2 tablespoons granulated sugar

1 pint cherry tomatoes, halved (optional)

How to Make this

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1. Cook the bacon until crisp, drain on paper towels, then crumble and set aside.

2. Thaw the frozen peas and drain any excess moisture.

3. Finely chop the red onion, thinly slice the celery, shred the cheddar cheese, halve the cherry tomatoes if using, and chop the iceberg lettuce into bite size pieces.

4. In a small bowl combine the mayonnaise and granulated sugar, stir until smooth to make the dressing.

5. In a 9 by 13 inch casserole dish or a clear trifle dish spread the chopped lettuce in an even layer across the bottom.

6. Add the peas as the next layer, followed by the thinly sliced celery, then the finely chopped red onion.

7. Sprinkle the crumbled bacon over the onion layer, then add the shredded cheddar cheese in an even layer.

8. If using, arrange the halved cherry tomatoes on top for color and freshness.

9. Spread the mayonnaise and sugar dressing evenly over the top layer, cover, and refrigerate for at least one hour or up to 24 hours before serving to allow the flavors to meld.

Equipment Needed

1. Large skillet or frying pan for cooking bacon
2. Paper towels and a plate for draining bacon
3. Cutting board
4. Chef knife
5. Box grater or shredding attachment for the cheddar
6. Colander or fine mesh sieve for draining thawed peas
7. Medium mixing bowl and a spoon or small whisk for the dressing
8. Measuring cups and measuring spoons
9. 9 by 13 inch casserole dish or clear trifle dish for assembling and chilling

FAQ

Can I make this salad ahead of time? Yes. Assemble up to 24 hours in advance, keep tightly covered in the refrigerator, and add the tomatoes just before serving for best texture.

How do I keep the lettuce from getting soggy? Pat lettuce dry, assemble in a chilled bowl if possible, and keep the salad refrigerated until service. Adding the dressing a few hours before serving rather than the night before helps maintain crunch.

Can I make this vegetarian? Yes. Omit the bacon or replace it with crispy fried mushrooms or store bought vegetarian bacon crumbles for a similar smoky crunch.

What can I use instead of granulated sugar? Light honey or maple syrup works in a pinch, but use slightly less and taste to adjust sweetness.

How many does this serve? This recipe serves about 6 to 8 as a side salad depending on portion sizes.

TRADITIONAL SEVEN LAYER SALAD Recipe Substitutions and Variations

Traditional Seven Layer Salad

This retro favorite layers crisp textures and creamy dressing for a showstopping side that feeds a crowd. Bright, crunchy, and easy to scale, it is perfect for potlucks and family dinners.

Ingredients
– 6 cups chopped iceberg lettuce
– 2 cups frozen peas, thawed
– 1 cup celery, thinly sliced
– 1/2 cup red onion, finely chopped
– 8 slices bacon, cooked crisp and crumbled
– 2 cups shredded sharp cheddar cheese
– 1 1/2 cups mayonnaise
– 2 tablespoons granulated sugar
– 1 pint cherry tomatoes, halved (optional)

Instructions
1. Prepare ingredients: chop the lettuce, thaw the peas, slice the celery, finely chop the onion, crisp and crumble the bacon, shred the cheese, and halve the cherry tomatoes if using.
2. Make the dressing: in a bowl stir together mayonnaise and sugar until smooth and slightly glossy. Taste and adjust sweetness if you like a slightly tangier dressing by adding a teaspoon of lemon juice or apple cider vinegar.
3. Layer the salad in a 9×13 dish or a clear glass bowl for a pretty presentation. Start with the chopped iceberg lettuce to cover the bottom evenly.
4. Add a layer of peas, spreading them across the lettuce. Next add the thinly sliced celery, then the finely chopped red onion.
5. Sprinkle the crumbled bacon evenly over the onion layer, then the shredded cheddar cheese.
6. Spoon the mayonnaise mixture over the top and spread gently to cover the cheese. Finish with halved cherry tomatoes arranged across the top if using.
7. Chill for at least 30 minutes to let flavors meld. Serve cold scooping down through all layers so each portion gets a bit of everything.

Tips
– Make ahead: assemble up to 24 hours before serving for convenience. Keep covered and chilled.
– Crisp the bacon well so it stays a little crunchy even after chilling.
– To lighten the dressing, replace up to half the mayo with plain Greek yogurt.

Substitutions

Iceberg lettuce: romaine hearts, butter lettuce, or a crunchy spring mix
Frozen peas: thawed canned sweet peas, shelled edamame, or blanched green beans
Bacon: turkey bacon, diced pancetta, or smoked tempeh for a vegetarian option
Mayonnaise: plain Greek yogurt, sour cream, or a 50/50 mayo and yogurt blend

Serving
Serves about 8 as a side. Enjoy with grilled meats, sandwiches, or as part of a buffet.

Pro Tips

1) Cook the bacon a little beyond “done” until very crisp, then blot and let it cool completely before crumbling. Firmer bacon holds its crunch longer in the salad and gives the best contrast with the creamy dressing.

2) Pat the thawed peas and halved tomatoes dry with paper towels before layering. Excess moisture can make the salad soggy, and drying them preserves bright texture and color.

3) Mix the mayo and sugar a few minutes before assembling and taste it. You can brighten the dressing with a squeeze of lemon juice or a teaspoon of apple cider vinegar if it feels too rich. Adjust salt and pepper last, after everything is combined.

4) Assemble close to serving time when possible, but if you need to make it ahead, keep the dressing separate and add it, or pour it on top and refrigerate no more than 24 hours. Let the salad sit at room temperature for 10 minutes before serving so flavors open up and textures soften just a touch.

TRADITIONAL SEVEN LAYER SALAD Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

686

kcal

Equipment: 1. Large skillet or frying pan for cooking bacon
2. Paper towels and a plate for draining bacon
3. Cutting board
4. Chef knife
5. Box grater or shredding attachment for the cheddar
6. Colander or fine mesh sieve for draining thawed peas
7. Medium mixing bowl and a spoon or small whisk for the dressing
8. Measuring cups and measuring spoons
9. 9 by 13 inch casserole dish or clear trifle dish for assembling and chilling

Ingredients

6 cups chopped iceberg lettuce
2 cups frozen peas, thawed
1 cup celery, thinly sliced
1/2 cup red onion, finely chopped
8 slices bacon, cooked crisp and crumbled
2 cups shredded sharp cheddar cheese
1 1/2 cups mayonnaise
2 tablespoons granulated sugar
1 pint cherry tomatoes, halved (optional)

Directions

Cook the bacon until crisp, drain on paper towels, then crumble and set aside.
Thaw the frozen peas and drain any excess moisture.
Finely chop the red onion, thinly slice the celery, shred the cheddar cheese, halve the cherry tomatoes if using, and chop the iceberg lettuce into bite size pieces.
In a small bowl combine the mayonnaise and granulated sugar, stir until smooth to make the dressing.
In a 9 by 13 inch casserole dish or a clear trifle dish spread the chopped lettuce in an even layer across the bottom.
Add the peas as the next layer, followed by the thinly sliced celery, then the finely chopped red onion.
Sprinkle the crumbled bacon over the onion layer, then add the shredded cheddar cheese in an even layer.
If using, arrange the halved cherry tomatoes on top for color and freshness.
Spread the mayonnaise and sugar dressing evenly over the top layer, cover, and refrigerate for at least one hour or up to 24 hours before serving to allow the flavors to meld.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.