Seven-Layer Salad

This is a salad your guests will enjoy seeing just as much as eating. See more

READY IN 30 mins

Seven Layer Salad

Read Reviews (380)

"I usually make this bacon, lettuce, onion, pea, cheese and cauliflower layered salad in a large flat bowl. There's never too much because everybody loves it! You can vary the salad by substituting green onions for red, jack cheese for the Cheddar, etc." — Leah Mae

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 03, 2005

This is an awesome recipe. Comments were made about the dressing being to thick. My aunt gave me this same recipe but the dressing uses 1 cup mayo and 1 cup sour cream and of course the parmesan cheese and sugar. It makes a creamy dressing and is easier to spread and is soooo good. My family just loves it.

—Sue

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Most Helpful Critical Review

Nov 04, 2011

My sister in law always made layered salad, but I was never impressed. The glob of mayo on top turned me off & it always felt like it needed mixed up to avoid a bite of one ingredient. Then my friend came over for a cook out & I watched her mix up a salad, lettuce, mozzerella cheese, eggs bacon, peas & optional onions. She then tossed it all with the mayo/sugar dressing. OMG it was amazing. I started making it this way & my inlaws & parents declared it their favorite salad & request at all get togethers. Just throwing this out as an alternative to a great salad. BTW mayo goes on right before serving & make sure lettuce is dry to avoid being runny. I rinse lettuce the day before & dry in fridge with paper towels.

—Julban

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499 Ratings

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Aug 05, 2004

I made this for a party recently and it was a big hit. The only change I would make is to layer the dressing in the salad instead of just adding it to the top.

—Janet

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May 19, 2003

Rave reviews from everyone at the family reunion this weekend! The full pound of bacon and the red onions really make the salad. I also loved the addition of parmesan cheese to the mayo dressing--used the fancy shred, rather than the powdered canned stuff, and it worked out very well. I also increased the mayo to 2 cups. My dad, who'd never had this kind of salad before, asked if it was my own recipe, because, "this is a real award winner, if you ask me!" Thanks for a great, simple recipe!

—MISSEILEEN

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Oct 16, 2003

This is an excellent recipe. Because the dressing is rather thick when first prepared, it should read "spread" the dressing instead of "drizzle" it over the salad. It thins after sitting and then being tossed with the vegetable mixture. This salad can be prepared and refrigerated 8-12 hours before serving. I substituted Swiss cheese instead of Cheddar, and added 3 chopped hard boiled eggs and 1 cup of chopped celery. I love recipes that can be made-up ahead of time!

—KATHI

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Apr 25, 2006

I was looking for new ways to get veggies into my husband. He likes a lot of raw, but not cooked vegetables. I made this recipe yesterday and my husband & I loved it! Changes I would make next time: *use 1 C mayo & 1 C sourcream instead of 1 1/4 C mayo *add 3 chopped, boiled eggs *add a tablespoon of white vinegar to mayo & sourcream mixture *as a finishing touch, add extra crumbled bacon and shredded (not grated) parmesean cheese & 1/2 C of toasted, chopped pecans. Changes I made yesterday: *I used 1/2 of a large, sweet onion instead of a red onion (it was too strong) *I used shredded Parmesean cheese to the mayo

—traveltime

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Dec 15, 2003

My sister requested I make a seven layer salad for Easter this year. I looked up some on-line and decided to try this recipe. It was wonderful. I made it last weekend to test and brought it to an Easter dinner this weekend. I did change a few things. Instead of just iceburg lettuce I mixed in a package of spring greens to make it more colorful. I also used half mayonnaise and half miracle whip and added two tbsp milk to thin the dressing. I made the salad the night before and tossed it to just prior to serving. It still looked pretty and everyone got a good mixture of the salad.

—KATHLEEN_J

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Jun 20, 2003

This is a great salad. At first I thought the dressing was a bit too thick, but it wasn't once the salad was served. Actually, the thickness of the dressing served as a preservative, keeping the salad fresh for several days in the fridge. Yummy!!!

—LOTTAHESS

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Nutrition

Calories
387 kcal
19%

Carbohydrates
9.9 g
3%

Cholesterol
51 mg
17%

Fat
32.7 g
50%

Fiber
2.1 g
8%

Protein
14.5 g
29%

Sodium
667 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Seven Layer Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 387
Calories from Fat: 294

% Daily Value *
Total Fat 32.7g 50 %
Saturated Fat 10.2g 51 %
Cholesterol 51mg 17 %
Sodium 667mg 27 %
Potassium 264mg 7 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 2.1g 8 %
Protein 14.5g 29 %
Sugars 5.5g
Vitamin A 23 %
Vitamin C 18 %
Calcium 30 %
Iron 11 %
** Thiamin 19 %
Niacin 34 %
Vitamin B6 18 %
Magnesium 9 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.