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This is a simple and beautiful salad, and a staple at potlucks and luncheons in my area of the country. You can vary the ingredients according to your taste and what you have in your fridge, and you can dress it up a bit with fresh herbs, Gorgonzola cheese—whatever makes your skirt fly up! The standard ingredients in most layered salads are lettuce or spinach (or both!) hard boiled eggs, crumbled bacon, grated cheese, green onions, and green peas, which are layered in a pretty glass bowl so the layers can be seen in all their colorful beauty.
Here’s what you need. You can switch up the ingredients, add in things that excite you, change the variety of cheese—the world is your oyster!
After that, crack open some hard boiled eggs. I just
Make a nice layer of eggs, then a layer of bacon.
Hard boiled eggs + Bacon = TruLuv4Evr.
And now for the weirdness. Combine sour cream and mayonnaise in a bowl.
Add a tablespoon or two of sugar. This is totally optional, and can be left out. But I really like what the sugar does to the dressing—doesn’t make it overly sweet, just gives it a little dimension.
Mix it together till smooth, then pour it over the top of the salad.
And that is IT, my dears. Now cover it with plastic wrap and store it in the fridge for a few hours. That’s one of the beauties of this salad: make it beforehand and you’ll have plenty of time to paint your nails, do your hair, apply a rejuvenating mask, wax, self-tan, and try on eight different outfits before the picnic.
When it’s party time, garnish the top with a little of whatever leftover ingredients you might have: a little egg, a little bacon, a sprinkling of peas. Then just toss it at the party and add a little color to everyone’s plate.
Hard Boiled Eggs, Chopped
Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.
I love this salad, but haven’t made it for years. I’ll have to make it again soon.
Love all the salt and pepper! So many people don’t season their salads and it makes them SO much better.
I make this salad in a lot of versions; southwestern is probably my favorite. I use black beans instead of peas and add a layer of corn and a little salsa or taco seasoning in the dressing. I also do an Italian version that substitutes pepperoni for the bacon, chick peas for the peas and adds sweet peppers. It has limitless possibilities and I never make it the same way twice although the bacon and boiled eggs are a must every time!
The peas are one of the things that really make this salad. Remember, these are frozen peas, just defrosted…not mushy canned peas or overcooked fresh/frozen peas. Sugar Mama is right!
. . .I too am not a fan of peas. I have, however, made this successfully many times using corn instead of peas! AND red bell peppers instead of tomatoes. There are lots of fun variations. . .and I always add some parmesan cheese on top of the mayo mixture. I am going to a potluck on Saturday. . .I think I just found my dish!!
i hate peas too! my ex-boyfriend’s mother would make THE BEST potato salad only…it had peas in it! and i would pick every last one out and give them to the boyfriend. i usually never do things like that because it’s so childish and rude but the salad was so good otherwise i couldn’t help it.
bizarrely, i LOVE pea soup, but i think cooking something for years with a bunch of ham can help anything :p sugar snap peas are alright straight from the garden and raw, but that’s the line for me. anyway, i really think you could just leave out the peas entirely since this salad has so many other delicious things going on. you could add cucumbers or bell pepper…
i have very close (parental units) that will not sneak up on a frozen pea. i made a salad very similar to this for a church potluck (parental units present and accounted for) and replaced the peas with BLUEBERRIES. everyone loved it. the pea picking parental unit had 3 helpings.
My mom makes one similar to this…hers includes cauliflower
Ooooooh, raisins and sunflower seeds! Great additions…. along with the broccoli. It’s like that delish broccoli-raisins-sunflower seeds salad — a salad within a salad!
Ree, I agree, layered salads are so fun to make and view, especially in a glass dish such as the one here.
Can’t wait to make it! I think my kids might even eat it thanks to the bacon and egg!
We make this all the time, too, and we don’t toss it. Just like Kelly said, we serve it so that the pretty layers can be seen and dig deep to get a bit of everything. We call this 7-Layer Salad (for the 7 base ingredients of lettuce, eggs, onions, peas, bacon, cheese, dressing) or Overnight Salad. I LOVE to include fresh mushrooms in mine and some of my family members use red onion instead of green. This is a truly versatile and brilliant dish:))
To make up for not being able to toss it and to keep with the purty layers, I make numerous layer of every ingredient (lettuce 3 times, peas 3 times, dressing 3 times, etc.). So, I call my version a 21 layer salad.
For example, I love the way the green onions and tomatoes look so I make sure they end up on the top every time. This makes me happy!
It will “toss itself” after the first few people scoop some out—it will keep mixing together as people keep scooping it. and when I use tomatoes, I put those on the bottom so they don’t weep and wilt the lettuce—keeps everything nice and crispy with the wet tomatoes on the bottom. a layer of cooked shell pasta is great as well. makes it a more substantial side dish.
We make this Overnight Salad in a 9×13 pan and don’t bother to toss it before serving — that way the leftovers stay crisp.
When I’ve made this salad, I always have a larger bowl available. I dump it in there and toss. It tastes best with everything mixed together!
This was my mom’s favorite salad . . . . She used to make it in a 9 x 13″ glass dish. It was easy to serve that way.
However, adding the sour cream and sugar to the mayo will give it a different taste and texture. I’m not a fan of mayo, but I don’t mind it in things like this. I just buy the smallest jar possible.
I hate mayo and my husbands hates it on salad so I make this layered salad the day we eat it and we use the dressings of our choice. I figure the mayo on top seals the salad and keeps it fresh longer in the frig and that’s why I never make it ahead of time since I don’t use the mayo topping.
I don’t do creamy white stuff unless it’s a cheese sauce, or ice cream. This salad is great with the dressing of your choice–I just make it the day we eat it. Greek dressing ROCKS this salad.
I wouldn’t use Greek yogurt for the dressing because it’ll be awfully tangy mixed with the sour cream. I would think the mayo mellows it out a bit. Good luck
My Mother makes this salad for every church potluck or event. She calls it, “The Seven Layer Salad” or changes the number of layers in the title to how many different items she puts in it. I love this salad! It is the one thing that my children will eat at these dinners. Sometimes you do know what little old ladies cook?!?!?!?!
Jana, we call this 7 Layer Salad too. It reminds me of my mom, family gatherings, and potlucks. I LOVE this salad! We always put the cheese on the very top though. Also, ours were always made in a 9×13. It makes it easier to serve and get a part of every layer that way, although Ree’s is a much prettier presentation than a 9×13
My family makes this salad as well and it is delicious!! When my aunt makes it she uses just plain mayo and we don’t toss it prior to eating it, we just dig in as is!
Agreed!! I use Miracle-Whip too! I don’t add the sour cream but I do add the sugar. It’s so good!
Thanks for all the ideas for dinners! I’m always looking for new things to make and I think I’ll make this soon. I only wish that EVERYDAY you posted a new recipe!
We make a similar salad for holidays and potlucks, but your dressing is different. I am excited to try this version. Love peas in salad!
The oldest classic in the potluck book, but you found a way to liven it up–as you do nearly everything! No one I know–not even the greatest cooks I know (who probably wouldn’t darken their table with 7 layer salad)–has EVER said, salt and pepper the lettuce and spinach layers for depth when you eat it! Genius! I bet it makes all the difference in the world–well, with a POUND of bacon how can you go wrong!
Cut up broccoli into small edible pieces and do the same with cauliflower….about 1 small head of cauliflower and 2 small heads of broccoli. Add red onion or a sweet white onion and you can even add celery but I leave out the celery because my hubby doesn’t like it. Pour the salad dressing over it all and let it sit for a couple of hours….gets better the longer it sits.
Lyn, I make broccoli cauliflower salad, too, but we add chopped bacon (or bacon bits, but I hate those…) and sunflower seeds to it. Makes it even better!
My mother-in-law makes this salad and it’s one of my favorites. The only difference is that she covers the top with ranch dip.
Of different salads I could make!
My grandmother used to make this all the time. Love the stuff. In fact this was one of the salads made for my wedding reception. 1 hour before vows, my uncle had me in the kitchen mixing the stuff with my hands – no utensils – when you work in a deli, you use your hands!!
We love this salad at family events. To make it easy to serve, I use a glass 9 x 13 cake pan. Everyone can still see the layers, but they are easier to serve than a deep bowl.
My sister-in-law also uses a 13 x 9 pan, glass, so you can still see the layers, but is so much easier to mix up.
my mom made this aaaallll the time when i was younger, and also called it a “7-layer salad”. the only thing different about hers was the shaky parmesan cheese that she put on top of the SC/mayo mixture. the bitterness of the parm really cuts the sweetness of the mixture…… =)
I had this kind of salad once before at a workplace potluck…..the bowl was scraped clean!!! I never did get the recipe from my coworker, but NOW I am armed with this years bring to work dish for our christmas potluck, thx
I may have to make it a few times before hand just to test it out ya know……
My Mom and her friends made this salad for all our family and church parties, it brings back many good memories. They always used to make it in clear 9 x 13 pan, so fun and yummy.
mnheather
We love this salad and have made it for years. I like the eggs smaller so I grate them on the large side of a cheese grater. I use the cheese grater when I make egg salad or any other salad that calls for chopped eggs.
Mmmmm…we always seem to make this for Christmas, which never really made sense to me. I think Labor Day is a much more appropriate holiday for this salad…although this year in the PNW, Labor Day will feel like Christmas (brrrrrrrrrrrrrrrrrrrr!), so…yeah.
I love this salad but make it without the peas.
It’s beautiful, too in the trifle bowl. This makes the skirt go up! =)
Heather (Heather's Dish)
So simple and beautiful, I think I can make this!
My in-laws always ask me to bring this salad to all our Nebraska potlucks because they love it. While I like the salad too, I have to admit that I was kinda getting tired of bringing the same thing so often. However… seeing it here makes me feel SO COOL! I am bringing this salad FOREVER now! =)
This salad says “summer” to me. My grandma used to make it, except without the tomatoes. And she would slice the eggs in rounds, and lay them flat. But either way — yum!
My mom has made a version of this salad every Thanksgiving and Christmas for as long as I can remember. Now that I’ve off and married, when we spend holidays with my husband’s family, this is the dish I always make. It’s one of may favorite salads in the world!
Prerna@IndianSimmer
Okay all you pea haters…If you add the petite baby green peas you will be amazed at the flavor and texture. I am one of those who don’t like the big mature kinda mushy peas….You will love the difference! This salad looks so wonderful. Thanks Ree
Now I’m in the mood to go find a BIG glass bowl and make one for Labor Day BBQs….
I love a pea, bacon, cheese, and mayo salad. I love it after you mix it up and it sits in the fridge. I don’t make mine with tomatoes I have to try this variation. Yummy
My mom made a salad this same way, no tomatoes but she added just a little bit of thinly sliced red onion. She calls it….get this…Pioneer Salad!! The peas make the dish and you must use thawed frozen peas never peas from a can for this!!
Ree, my mom has made this salad for years and it’s a family favorite. The only real difference is that she skips the layer of cheese and instead adds 1/4 to 1/2 cup grated parmesan into the dressing. It makes my mouth water just typing this!
I LOVE this salad. My mom has been making this salad since we were kids. I’ll forget about it then my sister will make it and I will be all excited. And the peas are a favorite. They add a wonderful sweetness. I will have to use spinach. I’ve never tried that before.
This salad looks delicious and easy. But what really got me was the mayo and sour cream combo. My grandma used to make this as a salad dressing for me with a bit of water to thin it out. It’s my absolute favorite and I still make it today. Miss you, Grandma!
I like adding chicken (from a rot. chicken from the grocers) – and corn (as I have pea-dislikers in da-home ;-))
I have made something similar but always added the tomatoes just before serving thinking they would make the salad wilt from tomato juice….has anyone had a problem with that,making it 24 hrs ahead of time?
I’ll be spending the weekend with my family at their lake property, and I think I just might have to make this layered salad one night for dinner. My parents are really big on grilling while we’re there, and I can’t imagine a better side. I may have to lighten up the mayo, though… Or run a mile or two extra!
My Mom made a version of this salad for every big family dinner: easter, Thanksgiving, Christmas-you name it! The kids LOVED this salad and they aptly named it “Grandmas Famous Salad” and from then on when the next gathering was announced the kids always wanted to make sure that my Mom was going to bring “Grandmas Famous Salad” ! She never wrote the recipe down as it is fairly easy- but for some darn reason we cannot replicate the dressing when we try to make it as she passed away 2 yrs ago! shoot! Get those relatives to write those recipes down!!
wow, too funny. i guess great minds think alike. i was just asking my co-worker how to make this salad last week. i needed something to take to a labor day party and thought of this!!! sounds like a winner to me.
One of my favorite salads! I use red onion. I’ve never added tomatoes to mine. I’ll have to try that! My mother-in-law even throws in a layer of salted sunflower seeds. That’s really good! Mmmmmm…now I know what I am making this week!
Thanks for sharing Ree… makes me want to make one! Mmmmm….
Another wonderful recipe from Ree! Thank you… I was just thinking I needed to find a recipe for a layered salad. My grandma used to make these for me all the time and I love them!! Quick question… does anyone know how to get rid of the Mercedes-Benz advertisem*nt when we try and print the recipe out?
Not being a cake-baking wife, I got out my PW Cookbook and decided that the Chocolate Sheet Cake would be my contribution, so I went to the store and got all of the stuff to make it.
I’ve heard of cornbread salad, but never had it. How do you make it?
Don’t know if anyone else has mentioned it, but the recipe I use for this salad calls for a whole bag of Fritos to be crush up and added at the last minute to the very top. Makes it nice and crunchy.
Also make it different with no tomatoes- which makes it much less juicy as leftovers. The chips to get a little soggy a day later, but it’s still really good. Always make this at the holidays as the family loves it.
My Mother in Law makes this and it is delish!! Gotta say though, the weirdest combo ever, especially as a I-Tie going for the first time to my husbands side for a BBQ – I was in shock…. but after I tasted it, total believer!!
The salad looks great, I think I might have to make it. Peas and all!! Yum!
YUMM!! I was out on the lake in a friend’s pontoon boat last week with some girlfriends. We were catching up after a long summer of scattered activities and sharing lunch together. The favorite ‘pot-luck’ item …. this salad!! I LOVE this salad! So yummy, so amazing, and many different possibilities with the layering. I’ve been afraid to make it myself, due to the ‘weepy-ness’ of some of the ingredients. I am going to make this recipe during the upcoming Labor Day weekend! Thanks for sharing Ree.
Ree ~ my MM just had this for the very first time in his ever-lovin life the other night when we attended a Corn Council Customer Appreciation Dinner… and guess what? He LOVED it… said I needed to make it for him sometime. I knew I *knew* the basics of building the salad, but was a bit fuzzy on the dressing…. and I knew I *knew* I could consult your website to find it… and, I didn’t have to because you beat me to it! Ree ~ you’re the bestest neighborly girlfriend I’ve never met.
I grew up on this salad & have had a craving for it for the past few weeks. Guess I will be making it this weekend! The only difference is we add a little of the bacon grease from the bacon to the dressing. It truly is a staple for our family get togethers!
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