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Seven-Layer Salad

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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.

Ingredients:

  • 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

Instructions:

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.
Updated Thursday, May 23rd, 2002
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14 Responses to Seven-Layer Salad

  1. Beth Thomas February 4, 2003 at 6:14 pm #

    This is very tasty. I serve it a lot at church functions. For the diced onion, I use what I call a “red” onion.

  2. Anonymous February 7, 2003 at 2:24 pm #

    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.

  3. Anonymous March 12, 2003 at 10:22 am #

    I’d like everyone to know that this Seven Layer recipe is absolutely positively tasty!!!

  4. Jennifer Minnema November 13, 2003 at 3:40 am #

    My 11 year old daughter LOVES making this recipe! She uses Bacon Bits. What a time saver!

  5. Anonymous March 9, 2006 at 2:31 am #

    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.

  6. Janet Flasch July 24, 2006 at 7:20 pm #

    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.

  7. Anonymous September 23, 2006 at 5:57 am #

    Really good!

  8. Cathy Traut May 6, 2007 at 7:15 am #

    My mother has had this recipe for many, many years — since the 1970s! It is easy and sure to please all.

  9. Anonymous July 21, 2009 at 9:09 am #

    I make a slaw dressing, and I also use sliced water chestnuts.

  10. Anonymous July 21, 2009 at 10:43 am #

    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.

  11. Anonymous July 21, 2009 at 10:58 am #

    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.

  12. Anonymous July 21, 2009 at 11:22 am #

    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.

  13. Anonymous July 21, 2009 at 1:05 pm #

    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.

  14. Anonymous May 31, 2012 at 5:41 am #

    I have known this as ’24 hr. salad’ since the 70’s. I use the water chestnuts, spring onions and celery. The dressing using the mayonnaise is similar. Once that is done, cover for 24 hrs. The next day top with bacon crumbles or bacon bits, wedged tomatoes and slices of boiled eggs. It is awesome.

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