Seven Layer Salad

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Seven Layer Salad recipe by Barefeet In The Kitchen

Layers of crisp greens, hardboiled eggs, bacon, tomatoes, onions, cheddar cheese and sweet peas, make up a Classic Seven Layer Salad.

Would you believe that this is the first time I’ve tasted this salad? It is one of the most frequent recipe requests I receive all summer long, so it was definitely time to try it! My whole family loved it and I’m planning to make it again next weekend!

Check out a few more of our favorite summer side dishes:

The Best Slow Cooker Baked Beans

Ranch Potato Salad with Bacon and Eggs

Memphis-Style Coleslaw

Irresistible Mandarin Broccoli Salad

Cucumber Salad with Spicy Tomato Vinaigrette

Creamy Summer Pasta Salad

Classic Seven Layer Salad recipe by Barefeet In The Kitchen

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Seven Layer Salad

Recipe slightly adapted from and with thanks to The Pioneer Woman
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Servings: 6 servings

Ingredients 

  • Salad Ingredients:
  • 1/2 head Iceberg lettuce chopped into 1" pieces
  • 4 ounces baby spinach leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 4 hardboiled eggs peeled and chopped
  • 8 ounces bacon cooked and chopped
  • 3 large Roma tomatoes sliced in half, seeds removed, and chopped
  • 4 green onions sliced thin
  • 4 ounces freshly grated cheddar cheese
  • 6-8 ounces frozen peas partially thawed
  • Dressing Ingredients:
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons sugar
  • 1 teaspoon fresh dill minced

Instructions

  • In a large bowl, layer the salad ingredients in the order they are listed above. Stir together the sour cream, mayonnaise, and sugar. Spread the dressing in a thin layer over the peas. Sprinkle with fresh dill. Cover and refrigerate up to 8 hours. Toss well, just before serving. Enjoy!

Notes

The salad can be assembled up to 8 hours in advance, making it perfect for busy summer nights. Layer it together in the morning, top with the dressing, cover, and refrigerate. Toss the salad with the dressing just before serving.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia @ Saving room for dessert says

    I had to smile at the memories this recipe brought back to me. This was so popular in the 1970's 🙂 (now I'm dating myself!) I LOVE this salad, really love it – and had it at many a party years ago. Thanks for the memories and gorgeous photos!

  2. Mira says

    I like this better than PW’s version. All those tomatoes are going to make it soggy! But by using Romas and seeding them first, you get around that. Well done.

    Still don’t think this salad needs sugar, though. It’s not dessert!