I’m really excited to share this seven-layer salad recipe with you guys, because it’s been a favorite of mine since my mom started making it years ago! In my house, it was always a dish made for summer parties and cookouts and we didn’t really have it any other time – so that made it extra special. Interestingly, I’ve craved it during my third trimester with all three of my pregnancies, so it’s made several appearances in our house over the years!
The best part about this salad is that you really can’t mess it up – you can switch up your ingredients and layer each one how you desire…it’s still going to taste great! There are a million seven-layer salad recipes out there and some call for things like onions and radishes – you can really get as adventurous as you’d like. I prefer to keep things simple, so I thought I’d share my take on this delicious seven-layer salad recipe!
- Head of iceberg lettuce, chopped (or a 16 oz bag of chopped lettuce)
- 1-1.5 cups of chopped celery (about 4 stalks)
- 12 ounces frozen peas, thawed
- 6 hard-boiled eggs, chopped
- 2 cups shredded cheese (I used Daiya dairy-free cheese)
- 1 package of bacon, cooked and crumbled (I used turkey bacon)
- 1.5 cups mayonnaise
- 1.5 tbsp white sugar
- 1 tsp garlic powder
- Cook bacon according to package directions and allow to cool.
- Boil 6 eggs and allow to cool before peeling (you can also buy pre-boiled eggs, such as Great Day Farms!).
- Wash and chop your veggies.
- Crumble bacon and chop hard-boiled eggs.
- In small bowl, mix dressing ingredients together.
- In a casserole dish or large bowl, layer veggie ingredients starting with lettuce. I did lettuce, celery, then peas.
- Top the veggie layers with the hard-boiled eggs.
- Spread the dressing evenly on top of the salad.
- Top with shredded cheese followed by crumbled bacon.
- Refrigerate for several hours before serving. Enjoy!
Honestly, I think this salad is best after sitting in the refrigerator for several hours, but even if you dig in right after you make it, it’s so good! There are so many ways to make this friendly for all types of dietary needs, too. My mom always made this with real cheese, but since I stopped eating dairy, I substituted my favorite Daiya cheese and it still tastes delicious. You can also use vegan mayo (I like Trader Joe’s brand) in place of regular mayo if you prefer. I’m not a huge fan of bacon, which is why I prefer to use turkey bacon in my recipe, but either kind works!