This post may contain affiliate links. For more information, read my disclosure policy.
This 7 Layer Salad recipe is the ultimate classic potluck dish that everyone remembers from family reunions and summer BBQs! It is the perfect make-ahead side dish because it actually tastes better the longer it sits. Featuring crisp lettuce, crunchy vegetables, and a creamy ranch dressing, this colorful salad is a showstopper in any glass bowl. Whether you’re heading to a spring brunch or a summer picnic, this reliable recipe is always a crowd-pleaser.
This classic 7 layer salad recipe yields 12 servings and features layers of iceberg lettuce, celery, green onions, bell peppers, and peas. It is topped with a creamy ranch dressing made from Greek yogurt and sour cream, then finished with crumbled bacon and shredded cheddar cheese. The salad is a vegetarian-friendly side (if bacon is omitted) that can be prepared up to 24 hours in advance.
There’s a reason 7 layer salad is a classic – the combination of flavors, and crunchy textures are always a crowd pleaser! There are a lot of variations salad, but they all have one thing in common – they have seven distinct layers and some kind of creamy dressing. It makes a great make-ahead delicious side dish because the dressing is on top of the salad, so the lettuce doesn’t get soggy on the bottom.
The secret to a perfect seven layer salad is all in the assembly. Unlike tossed salads that wilt within minutes, this layered version is designed to stay fresh and crunchy for up to 24 hours. By using a combination of Greek yogurt and sour cream mixed with ranch seasoning, we create a thick, flavorful dressing that acts as a protective barrier, keeping the delicate lettuce on the bottom crisp while the flavors of the bacon and cheese meld on top.
Maybe you’ve seen Pioneer Woman seven-layer salad recipe with eggs or other versions with all kinds of different salad ingredients? From Betty Crocker to Paula Deen, everyone seems to have their spin on this retro salad recipe.
What’s in Layered Pea Salad?
- If you are using frozen peas, they must be cooked according to package directions and then completely cooled and drained before being added to the salad. Adding warm or wet peas will release steam and moisture into the lower layers, which is the primary cause of a soggy bottom in layered salads.
- Cook bacon until it’s crisp, then drain and crumble.
- Lettuce: Shredded or chopped romaine lettuce or swap iceberg for ease.
- Chopped celery, green onion, and green peppers make up the green layers.
- While traditional versions use a heavy mayonnaise and sugar base, this recipe swaps in Greek yogurt for a boost of protein and ranch seasoning for a more savory, modern flavor. If you prefer the retro taste, you can easily substitute mayonnaise for the yogurt or sour cream without changing the structural integrity of the layers.
- Shredded cheddar cheese is the best!
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Dorothy’s Expert Salad Tips
- I highly recommend serving it in a big glass dish or a trifle dish so you can see all the colorful layers.
- For a truly make-ahead salad, it is critical to spread the dressing all the way to the very edges of your glass bowl, touching the sides. This creates an airtight seal over the vegetables and lettuce, preventing oxygen from reaching the greens and ensuring the salad stays crisp and vibrant for a full day in the refrigerator.
7 Layer Salad Recipe
Ingredients
- 10 ounces frozen peas
- 8 strips bacon
- 1 head romaine lettuce shredded or chopped small
- ½ cup chopped celery
- ½ cup chopped green onion
- 1 green pepper chopped
- 1 cup plain Greek yogurt
- 1 cup sour cream
- 1 packet ranch dressing
- ½ cup shredded cheddar cheese
Instructions
- Cook peas according to package direction and drain well. Set aside to cool.
- Cook bacon until crispy, drain and crumble. Set aside.
- Add the lettuce to a large glass bowl. Layer celery, green onion, and green pepper. Add the cooled peas.
- Stir together yogurt and sour cream, add ranch dressing packet and stir to combine. Spread yogurt mixture over the top of the peas to the edges of the bowl. Sprinkle with crumbled bacon and cheese.
- Cover tightly with plastic wrap and refrigerate until serving. May be prepared 24 hours ahead of serving time.
Recipe Notes
- You can substitute mayonnaise for the yogurt or sour cream, if you prefer.
Recipe Nutrition
How to make 7 Layered Salad
- You’ll want to cook and cool your peas (either fresh or frozen).
- Cook the bacon until it’s crispy then drain it and crumble or chop it to small pieces.
- It’s best to use a large trifle bowl or some sort of clear glass bowl so you can see the layers in the salad.
- The lettuce goes in the bottom of the bowl and is topped, layer by layer, with the other vegetables.
- Of course you can use your favorite bottled salad dressing, but I did a semi-homemade ranch dressing with sour cream, yogurt, and ranch seasoning mix.
- The best part is that you layer salad dressing on the top so it doesn’t make anything soggy!
