20 Delicious 7 Layer Salad Recipes for Every Occasion

Dive into a world of color, crunch, and creamy goodness with our roundup of 20 Delicious 7 Layer Salad Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, prepping for a potluck, or craving some comfort food, these layered beauties are sure to impress. Perfect for home cooks across North America, each recipe is a delightful adventure waiting to happen. Let’s layer up!

Classic 7 Layer Salad with Creamy Dressing

This Classic 7 Layer Salad is a crowd-pleaser with its vibrant layers and creamy dressing, perfect for potlucks or a refreshing side at your next barbecue.

Ingredients

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup frozen peas, thawed
• 1/2 cup red onion, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup bacon, cooked and crumbled
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large clear bowl, layer the chopped lettuce, cherry tomatoes, cucumber, peas, red onion, cheddar cheese, and bacon in the order listed.
2. In a small bowl, whisk together the mayonnaise, sour cream, sugar, salt, and black pepper until smooth.
3. Spread the dressing evenly over the top layer of the salad, sealing to the edges to cover completely.
4. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
5. Before serving, gently toss the salad to mix the layers and dressing, or serve as is for a beautiful presentation.

The magic of this salad lies in its make-ahead convenience and the way the creamy dressing subtly sweetens the crisp vegetables.

Tip: For a lighter version, substitute Greek yogurt for the sour cream and use light mayonnaise.

Vegetarian 7 Layer Salad with Avocado

This Vegetarian 7 Layer Salad with Avocado is a vibrant, crunchy, and creamy dish that’s as pleasing to the eye as it is to the palate, perfect for potlucks or a refreshing side at dinner.

Ingredients

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/2 cup red onion, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp white sugar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large clear bowl, layer the chopped iceberg lettuce as the base.
2. Arrange the cherry tomatoes, cucumber, red bell pepper, avocado, and red onion in separate layers on top of the lettuce.
3. Sprinkle the shredded cheddar cheese evenly over the vegetables.
4. In a small bowl, whisk together the mayonnaise, sour cream, white sugar, salt, and black pepper until smooth.
5. Spread the dressing evenly over the top layer, covering the salad completely.
6. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

The creamy avocado and crisp vegetables create a delightful contrast, while the homemade dressing adds a tangy sweetness that ties everything together.

Tip: For an extra crunch, sprinkle some toasted sunflower seeds on top before serving.

Mexican Inspired 7 Layer Salad with Salsa

This Mexican Inspired 7 Layer Salad with Salsa is a vibrant, flavorful twist on the classic, perfect for potlucks or a refreshing weeknight side.

Ingredients

• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen and thawed)
• 1 avocado, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1 cup salsa
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp salt

Instructions

1. In a large bowl, layer the romaine lettuce as the base.
2. Top with cherry tomatoes, followed by black beans and corn.
3. Add the diced avocado, then sprinkle with cheddar cheese and chopped cilantro.
4. In a small bowl, mix salsa, sour cream, lime juice, ground cumin, and salt. Drizzle this dressing over the salad.
5. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

The crunch of fresh veggies against the creamy dressing and hearty beans makes every bite a delightful mix of textures and tastes.

Tip: For an extra kick, add a sprinkle of chili powder or a dash of hot sauce to the dressing.

Low Carb 7 Layer Salad with Cauliflower

Dive into this Low Carb 7 Layer Salad with Cauliflower, a crunchy, creamy, and utterly satisfying dish that’s as nutritious as it is delicious. Perfect for potlucks or a hearty side, this salad layers fresh flavors in every bite.

Ingredients

• 1 large head cauliflower, chopped into small florets
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1 cup cucumber, diced
• 1/2 cup cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp white vinegar
• 1 tsp sugar substitute
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large bowl, layer the cauliflower florets, cherry tomatoes, red onion, cucumber, bacon, and cheddar cheese in order.
2. In a small bowl, whisk together the mayonnaise, sour cream, white vinegar, sugar substitute, salt, and black pepper until smooth.
3. Spread the dressing evenly over the top layer of the salad, covering it completely.
4. Sprinkle the fresh parsley on top for garnish.
5. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

The magic of this salad lies in its layers, each offering a distinct texture and flavor, from the crisp cauliflower to the creamy, tangy dressing. It’s a low-carb twist on a classic that doesn’t skimp on taste.

Tip: For an extra crunch, sprinkle some toasted almonds or pecans on top before serving.

Summer Fresh 7 Layer Salad with Berries

This Summer Fresh 7 Layer Salad with Berries is a vibrant, crunchy, and sweet addition to any picnic or potluck, layering fresh ingredients for a dish that’s as beautiful as it is delicious.

Ingredients

• 1 head of romaine lettuce, chopped
• 1 cup of fresh strawberries, sliced
• 1 cup of fresh blueberries
• 1 cup of shredded carrots
• 1 cup of diced cucumber
• 1/2 cup of sliced almonds
• 1/2 cup of crumbled feta cheese
• 1/4 cup of balsamic vinaigrette

Instructions

1. In a large clear bowl, layer the chopped romaine lettuce as the base.
2. Add the shredded carrots evenly over the lettuce.
3. Next, layer the diced cucumber on top of the carrots.
4. Scatter the sliced strawberries and blueberries over the cucumber.
5. Sprinkle the sliced almonds and crumbled feta cheese over the berries.
6. Drizzle the balsamic vinaigrette evenly over the top just before serving.

The magic of this salad lies in its layers, offering a surprise of textures and flavors with every forkful, from the crisp lettuce to the juicy berries and creamy feta.

Tip: For an extra crunch, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Protein Packed 7 Layer Salad with Grilled Chicken

Looking for a salad that’s as satisfying as it is colorful? This Protein Packed 7 Layer Salad with Grilled Chicken is a meal in itself, offering a perfect balance of flavors and textures.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup cooked quinoa
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 1/4 cup sliced almonds
• 1/2 cup ranch dressing

Instructions

1. Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, then season with salt, black pepper, and garlic powder. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
2. In a large bowl, layer the romaine lettuce, grilled chicken, cherry tomatoes, quinoa, cheddar cheese, bacon, and sliced almonds.
3. Drizzle the ranch dressing over the top just before serving.

This salad stands out with its hearty layers, ensuring every forkful is packed with protein and crunch. The grilled chicken adds a smoky depth that pairs beautifully with the creamy ranch and crisp vegetables.

Tip: For an extra flavor boost, try marinating the chicken in your favorite herbs and spices before grilling.

Vegan 7 Layer Salad with Tahini Dressing

Dive into this vibrant Vegan 7 Layer Salad with Tahini Dressing, a show-stopping dish that’s as nutritious as it is colorful, perfect for potlucks or a refreshing weeknight dinner.

Ingredients

• 1 cup quinoa, cooked and cooled
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

Instructions

1. In a large bowl, layer the cooked quinoa as the base.
2. Add the mixed greens on top of the quinoa, followed by the cherry tomatoes, cucumber, red onion, and avocado slices.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, black pepper, and water until smooth to create the dressing.
4. Drizzle the tahini dressing over the salad just before serving.

The creamy tahini dressing ties all the fresh layers together with a nutty, slightly sweet flavor that’s irresistibly good. This salad is a testament to how hearty and satisfying vegan dishes can be.

Tip: For an extra crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Gluten Free 7 Layer Salad with Quinoa

Dive into this vibrant Gluten Free 7 Layer Salad with Quinoa, a perfect blend of textures and flavors that’s as nutritious as it is colorful.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp salt
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1 cup bell peppers, diced
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp black pepper

Instructions

1. In a medium saucepan, combine quinoa, water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool.
2. In a large salad bowl, layer the cooled quinoa, cherry tomatoes, cucumber, red onion, bell peppers, black olives, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, dried oregano, and black pepper. Drizzle over the salad just before serving.

The crunch of fresh veggies against the creamy feta and fluffy quinoa makes every bite a delightful surprise. Perfect for potlucks or as a hearty side.

Tip: For an extra flavor boost, let the salad sit for 10 minutes after adding the dressing to allow the flavors to meld.

Spicy 7 Layer Salad with Jalapenos

This Spicy 7 Layer Salad with Jalapenos is a vibrant, crunchy dish that brings a kick to any potluck or family dinner. It’s layers of fresh veggies, cheese, and a creamy dressing with just the right amount of heat.

Ingredients

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1 cup cheddar cheese, shredded
• 1/2 cup jalapenos, sliced (seeds removed for less heat)
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large clear bowl, layer the chopped iceberg lettuce as the base.
2. Add the cherry tomatoes, cucumber, and red onion in even layers over the lettuce.
3. Sprinkle the shredded cheddar cheese and sliced jalapenos over the vegetables.
4. In a small bowl, mix together the mayonnaise, sour cream, taco seasoning, salt, and black pepper until well combined.
5. Spread the dressing evenly over the top layer, covering the salad completely.
6. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

The beauty of this salad lies in its layers, revealing a colorful cross-section with every scoop. The jalapenos add a spicy contrast to the creamy dressing, making each bite exciting.

Tip: For an extra crunch, sprinkle some crushed tortilla chips on top just before serving.

Seafood 7 Layer Salad with Shrimp

Dive into the layers of this Seafood 7 Layer Salad with Shrimp, a refreshing twist on the classic that’s perfect for potlucks or a light summer dinner.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 1 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 cup frozen peas, thawed
• 1/2 cup cheddar cheese, shredded
• 4 slices bacon, cooked and crumbled

Instructions

1. In a small bowl, whisk together 1 cup mayonnaise, 1 tbsp lemon juice, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper to create the dressing. Set aside.
2. In a large clear bowl, layer the ingredients in the following order: iceberg lettuce, cherry tomatoes, red onion, peas, shrimp, and cheddar cheese.
3. Spread the dressing evenly over the top layer, ensuring it covers the salad to the edges.
4. Sprinkle the crumbled bacon on top for the final layer.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The crisp layers and the creamy dressing with a hint of lemon make this salad a standout, especially when the shrimp adds a delightful seafood twist.

Tip: For an extra crunch, add a layer of crushed crackers or croutons just before serving.

Autumn Harvest 7 Layer Salad with Squash

This Autumn Harvest 7 Layer Salad with Squash is a vibrant, nutrient-packed dish that brings the flavors of fall to your table in every bite.

Ingredients

• 1 small butternut squash, peeled and diced into 1/2-inch cubes
• 2 cups baby spinach
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. In a large serving bowl, layer the baby spinach, cooked quinoa, roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese in that order.
3. Drizzle the remaining 1 tbsp olive oil over the top before serving.

The contrast of the sweet roasted squash with the tangy feta and crunchy pecans makes this salad a standout at any autumn gathering.

Tip: For an extra flavor boost, toast the pecans in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Winter Warm 7 Layer Salad with Roasted Vegetables

Embrace the cozy vibes of winter with this hearty 7 Layer Salad, featuring a colorful array of roasted vegetables that bring warmth and depth to every bite.

Ingredients

• 2 cups butternut squash, cubed
• 2 cups Brussels sprouts, halved
• 1 cup red onion, sliced
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 4 cups mixed greens
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup balsamic vinaigrette

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss butternut squash, Brussels sprouts, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated. Spread in a single layer and roast for 25 minutes, stirring halfway, until vegetables are tender and caramelized.
2. In a large serving bowl, layer mixed greens, roasted vegetables, dried cranberries, chopped walnuts, and crumbled feta cheese.
3. Drizzle with the remaining 1 tbsp olive oil and 1/4 cup balsamic vinaigrette just before serving.

The magic of this salad lies in the contrast between the sweet roasted vegetables and the tangy feta, all brought together with a smoky paprika kick. It’s a feast for the senses that’s as satisfying to look at as it is to eat.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Spring Greens 7 Layer Salad with Edible Flowers

Brighten up your table with this vibrant Spring Greens 7 Layer Salad, topped with edible flowers for a stunning, edible centerpiece.

Ingredients

• 4 cups mixed spring greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup sunflower seeds
• 1/4 cup edible flowers (such as pansies or nasturtiums)
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large glass bowl, layer the mixed spring greens, cherry tomatoes, cucumber, and red onion.
2. Sprinkle the feta cheese and sunflower seeds evenly over the top.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
4. Drizzle the dressing over the salad just before serving.
5. Garnish with edible flowers for a pop of color and a subtle floral note.

The edible flowers not only add a beautiful touch but also introduce a delicate, peppery flavor that complements the fresh greens perfectly.

Tip: For the best presentation, arrange the edible flowers on top right before serving to keep them fresh and vibrant.

BBQ Style 7 Layer Salad with Cornbread Croutons

Dive into the ultimate comfort food with this BBQ Style 7 Layer Salad, topped with homemade cornbread croutons for a crunchy twist.

Ingredients

• 1 cup cornbread, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup shredded cheddar cheese
• 1/2 cup BBQ sauce
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat oven to 375°F. Toss cornbread cubes with olive oil, smoked paprika, and salt. Spread on a baking sheet and bake for 10-12 minutes until golden and crispy. Set aside to cool.
2. In a large bowl, layer romaine lettuce, cherry tomatoes, red onion, black beans, corn, and cheddar cheese.
3. Drizzle BBQ sauce and sour cream over the top. Sprinkle with fresh cilantro and cornbread croutons.
4. Serve immediately, allowing everyone to dig through the layers to get a bit of everything in each bite.

The smoky crunch of the cornbread croutons against the creamy, tangy layers makes this salad a standout at any BBQ or potluck.

Tip: For an extra kick, mix a teaspoon of chipotle powder into the BBQ sauce before drizzling.

Asian Inspired 7 Layer Salad with Sesame Dressing

This Asian Inspired 7 Layer Salad is a vibrant, crunchy, and flavorful dish that brings a refreshing twist to your table with its sesame dressing.

Ingredients

• 1 cup shredded Napa cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup edamame, shelled and cooked
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup toasted sesame seeds
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced

Instructions

1. In a large bowl, layer the Napa cabbage, red cabbage, carrots, cucumber, edamame, green onions, and cilantro in order.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined.
3. Drizzle the dressing over the layered salad just before serving.
4. Sprinkle the toasted sesame seeds on top for an extra crunch.

The magic of this salad lies in the contrast between the crisp vegetables and the rich, umami-packed sesame dressing, making it a standout dish for any gathering.

Tip: For the best texture, assemble the salad just before serving to keep the vegetables crisp.

Mediterranean 7 Layer Salad with Feta and Olives

This Mediterranean 7 Layer Salad is a vibrant, flavorful dish that brings the freshness of the Mediterranean to your table with layers of crisp vegetables, creamy feta, and briny olives.

Ingredients

• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 cup kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large clear bowl, layer the romaine lettuce as the base.
2. Add the cherry tomatoes, followed by the cucumber, and then the red onion.
3. Scatter the kalamata olives over the onion layer.
4. Sprinkle the crumbled feta cheese evenly over the olives.
5. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Drizzle the dressing over the salad.
6. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The beauty of this salad lies in its layers, each offering a distinct texture and flavor, from the crisp lettuce to the creamy feta and tangy olives, making every bite a delightful experience.

Tip: For an extra touch of freshness, add a handful of chopped fresh parsley or mint before serving.

Kid Friendly 7 Layer Salad with Mini Meatballs

This Kid Friendly 7 Layer Salad with Mini Meatballs is a playful twist on the classic, packed with colors, textures, and flavors that will have the little ones asking for seconds.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/2 cup ranch dressing
• 1/4 cup bacon bits

Instructions

1. Preheat oven to 375°F. In a bowl, mix ground beef, breadcrumbs, egg, 1 tsp salt, and 1/2 tsp black pepper until well combined. Form into 20 mini meatballs.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Brown meatballs on all sides, about 5 minutes, then transfer to a baking sheet. Bake for 10 minutes until cooked through.
3. In a large serving bowl, layer mixed salad greens, cherry tomatoes, shredded cheddar cheese, and bacon bits. Top with warm mini meatballs and drizzle with ranch dressing.

The warm meatballs slightly wilt the greens and melt the cheese, creating a delightful contrast with the crisp veggies and creamy dressing.

Tip: Let the kids help layer the salad for a fun, interactive meal prep experience.

Gourmet 7 Layer Salad with Truffle Oil

This Gourmet 7 Layer Salad with Truffle Oil is a show-stopping dish that brings elegance to any table, combining crisp vegetables, creamy dressing, and the luxurious aroma of truffle oil.

Ingredients

• 1 head iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1 cup frozen peas, thawed
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp white sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup sharp cheddar cheese, shredded
• 6 slices bacon, cooked and crumbled
• 1 tbsp truffle oil

Instructions

1. In a large clear bowl, layer the chopped iceberg lettuce, cherry tomatoes, cucumber, red onion, and thawed peas.
2. In a small bowl, whisk together the mayonnaise, sour cream, white sugar, salt, and black pepper until smooth.
3. Spread the dressing evenly over the top of the pea layer, sealing to the edges to cover completely.
4. Sprinkle the shredded cheddar cheese and crumbled bacon over the dressing.
5. Drizzle the truffle oil over the top just before serving.

The truffle oil elevates this classic salad with its earthy depth, making it a memorable side dish for special occasions.

Tip: For the best flavor, let the salad chill in the refrigerator for at least an hour before adding the truffle oil and serving.

Quick Fix 7 Layer Salad with Prepackaged Ingredients

Looking for a hassle-free dish that’s as delightful to look at as it is to eat? This Quick Fix 7 Layer Salad is your go-to, combining convenience with crunch in every bite.

Ingredients

• 1 (10 oz) bag pre-washed romaine lettuce
• 1 (12 oz) bag frozen peas, thawed
• 1 cup shredded cheddar cheese
• 1 (3 oz) bag real bacon bits
• 1 cup mayonnaise
• 2 tbsp white sugar
• 1 (10 oz) bag cherry tomatoes, halved
• 1 (2.25 oz) can sliced black olives, drained

Instructions

1. In a large clear bowl, layer the romaine lettuce as the base.
2. Evenly spread the thawed peas over the lettuce.
3. Sprinkle the shredded cheddar cheese over the peas.
4. Scatter the bacon bits over the cheese.
5. In a small bowl, mix together the mayonnaise and white sugar until well combined. Spread this mixture over the bacon bits to create a sealing layer.
6. Arrange the halved cherry tomatoes on top of the mayonnaise layer.
7. Finish by sprinkling the sliced black olives over the tomatoes.
8. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

The magic of this salad lies in its layers, each offering a distinct texture and flavor, from the crisp lettuce to the creamy mayo dressing, making it a visually stunning and tasty dish for any gathering.

Tip: For an extra crunch, add a layer of crushed tortilla chips just before serving.

Festive 7 Layer Salad with Pomegranate Seeds

This Festive 7 Layer Salad with Pomegranate Seeds is a vibrant, crunchy, and slightly sweet dish that’s as beautiful as it is delicious, perfect for holiday gatherings or a colorful weeknight side.

Ingredients

• 1 head iceberg lettuce, chopped
• 1 cup frozen peas, thawed
• 1/2 cup red onion, thinly sliced
• 1 cup celery, diced
• 1 cup mayonnaise
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/2 cup pomegranate seeds

Instructions

1. In a large clear bowl, layer the chopped iceberg lettuce as the base.
2. Spread the thawed peas evenly over the lettuce.
3. Scatter the thinly sliced red onion and diced celery over the peas.
4. In a small bowl, mix together the mayonnaise, granulated sugar, salt, and black pepper. Spread this mixture over the celery layer, sealing to the edges to create a barrier.
5. Sprinkle the shredded cheddar cheese over the mayonnaise layer.
6. Top with crumbled bacon and pomegranate seeds for a festive finish.
7. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

The combination of creamy mayonnaise, crispy bacon, and juicy pomegranate seeds creates a delightful contrast in every bite, making this salad a standout at any table.

Tip: For an extra crunch, add a layer of toasted slivered almonds between the cheese and bacon.

Conclusion

We hope this roundup of 20 delicious 7-layer salad recipes inspires your next meal or gathering! Whether you’re looking for a classic version or something with a twist, there’s a recipe here for every occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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