This 7-layer overnight salad recipe is an easy addition to the perfect occasion! It’s effortlessly made by layering simple ingredients, covering them in a thick dressing, and refrigerating overnight.
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Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!
What is 7 Layer Salad?
What’s in Seven Layer Salad?
You can mix and match the ingredients, whether it is 7 or 11; You can add as many as you’d like to for this overnight salad.
Lettuce – Iceberg lettuce will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).
Vegetables – Some suggestions you may want to use are tomatoes, peas, green onions, chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, cauliflower, broccoli, or carrots. This is a great recipe for using up leftover bits of veggies in the fridge.
Bacon & Eggs – Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein.
Cheese – Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. You could even add some sunflower seeds for an extra crunch.
Dressing for Overnight Salad
This is a mayo-based dressing that is really easy to make.
How to Make Overnight Salad
Tip: When making ahead, assemble the salad without the cheese and bacon, then chill. Add the cheese and bacon just before serving.
Storing 7-Layer Salad
Keep leftover 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!
Did you make this 7 Layer Salad? Be sure to leave a rating below and comment on our social media pages!
7-Layer Salad (Overnight Salad)
A layered colorful salad perfect for any occasion like potlucks, picnics, graduations, cook-outs, and holidays. Make up to 24 hours ahead of time, then toss right before serving.
Ingredients
- 1 Head of Lettuce (dry & cut-up fine)
- 1 cup purple cabbage cut up
- 1 Head of Cauliflower (small pieces)
- 1 bag Frozen Peas
- 2 cups chopped celery
- 2 cups chopped bell pepper
- 2 cups broccoli
- 8 hard boiled eggs cooled, peeled and chopped
- 2 cups cheddar cheese shredded
- 8 slices bacon cooked crisp and crumbled
Dressing
- 2 cups Real Mayonnaise
- 1/2 cup Parmesan Cheese grated
- 1/4 cup Granulated Sugar
Instructions
- In a small bowl, mix mayonnaise, parmesan cheese, and sugar. Set aside.
- Wash and dry the lettuce very well. Place lettuce in the bottom of a bowl (or 9x13 casserole dish.
- Top with purple cabbage, peas, cauliflower, broccoli, celery, bell pepper, and boiled eggs. Spread the dressing on top.
- Cover the salad and refrigerate for at least 4 hours or overnight.
- Top with cheese and bacon before serving.
Notes
- You could change up the vegetables if you desire.
- You can even add spinach lettuce, mushrooms, radishes, or shredded or sliced carrots.