Seven-Layer Salad
Salads Recipes
Yield: 10 to 12 servings
You'll find this attractive salad on buffet tables because it looks just great when you assemble it in a clear glass bowl. This is a salad that must be made about 8 hours before serving, which makes it very convenient for church suppers and potlucks when you don't have time for a lot of last-minute preparations.
- 1 head lettuce, torn in bite-size pieces
- 1 cup diced green bell pepper
- 1 cup chopped celery
- 1 cup diced onion
- 1 package (10 ounces) frozen peas, thawed
- 2 cups mayonnaise (low-fat mayonnaise can be used)
- 1 tablespoon white sugar
- 6 slices bacon, fried crisp and crumbled
- 3/4 cup grated cheddar cheese
Place the lettuce in the bottom of a clear salad bowl. On top of the lettuce, layer the pepper, celery, onion, and peas in that order. Spoon the mayonnaise over the top to cover and seal the vegetables. Sprinkle the sugar, bacon, and cheese on top. Cover tightly with plastic wrap and refrigerate for 8 hours before serving.
Reviews by Readers
This is very tasty. I serve it a lot at church functions. For the diced onion, I use what I call a "red" onion. – Reviewed by Beth Thomas
This is an excellent recipe to make for gatherings, because you can make it ahead. In place of the mayonaise, use 2 cups of Ranch Dressing. – Anonymous Review
I'd like everyone to know that this Seven Layer recipe is absolutely positively tasty!!! – Reviewed by Diasha Smith
My 11 year old daughter LOVES making this recipe! She uses Bacon Bits. What a time saver! – Reviewed by Jennifer Minnema
This is a good recipe. I worked with a girl who brought it to all office functions, but I left before getting the recipe. Glad I found it here. It is a real keeper. – Reviewed by Vickey Autry
This recipe has been around FOREVER, but nevers fails to impress when I bring it to a pitch-in. You can also substitute Parmesan cheese for the grated cheddar ... and I add bite size bits of cauliflower for extra crunch. – Reviewed by Janet Flasch
Really good! – Anonymous Review
My mother has had this recipe for many, many years -- since the 1970s! It is easy and sure to please all. – Anonymous Review
Being allergic to egg whites (which is in the mayo) I use yogurt, skip the sugar--diabetic, and it's still very tasty, but less fat. – Reviewed by Pearl Ann Siroospour
Love this, have made it for many years. Some changes we do are to add 1-1/2 cups shredded carrots over the onions, only 1-1/2 cups Miracle Whip, and 3 tablespoons sugar on the whip. Then 1-1/2 cups shredded Cheddar Cheese, then the bacon. Now it's really 7 layers. – Anonymous Review
Absolutely the best salad you can make ahead. I've been using water chestnuts and green onions in place of peppers and regular onions, and a layer of chopped boiled eggs. Really, any veggies will do as long as you do the mayo layer. – Reviewed by lori lamb
I make a slaw dressing, and I also use sliced water chestnuts. – Reviewed by Regina Stewart 65 Morris Road
I have made this recipe for about 40 years and it is still ONE of the best! Sometimes I add chopped pecans instead of bacon. Just as good if not better. – Anonymous Review
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