A cool, crispy salad that is topped with a creamy dressing, sharp cheddar cheese, smokey bacon and other fresh vegetables. All seven ingredients are layered in a casserole dish, refrigerated and served as a compliment to what’s on the grill or as a main dish when you don’t fell like cooking.
Grandmas are always the best cooks, at least mine was. My grandma made some of the most amazing things, I don’t know what it is that she did but she could make a shoe taste scrumptious.
Summertime was when her food was at it’s best, it was a combination of her cooking skills and the amazing things that she grew in her garden. Her salads were the best, so good that you would pass on dessert just to have room for a second helping.
This 7-layer salad was one that she made all of the time and it was the one that was most requested by my dad and now my kids. Unfortunately, she’s no longer around to make it, and I don’t have a garden, so it doesn’t taste quite like hers.
There are no exact measurements for this recipe. Simply make as much or as little as you like.
◻ Iceberg Lettuce – dried and chopped
◻ Peas – frozen
◻ Broccoli – chopped
◻ Cheddar Cheese – sharp cheese is the best
◻ Green Onions – chopped
◻ Bacon Crumbles
HOW TO MAKE A 7-LAYER SALAD
This can be made in any type of casserole dish or salad bowl. I prefer to make it in a 9×13 baking dish. I like a shallow dish because you don’t end up with a lot of salad and not enough toppings when serving.
Place chopped lettuce in the bottom of a casserole dish or a salad bowl.
Spread a layer of mayonnaise over the lettuce.
Sprinkle a handful or two of frozen peas on top of the mayonnaise.
Top with broccoli that has been cut into bite size pieces.
Cover with shredded, sharp cheddar cheese.
Sprinkle with green onions.
Sprinkle with bacon crumbles. Refrigerate until ready to serve.
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HOW TO SERVE 7-LAYER SALAD
Serve as a side dish at your next barbecue or as a main dish when it’s just to hot to cook.
STORAGE & REHEATING TIPS
This is best when served immediately. However, if you thoroughly dry the vegetables it should last a couple of days, as long as it stays covered and refrigerated.
- 1/2 head iceberg lettuce chopped
- 1 cup mayonnaise
- 1 ½ cups peas frozen
- 1 ½ cups broccoli chopped
- 1 ½ sharp cheddar cheese grated
- 3 green onions diced
- 4 strips bacon cooked & crumbled
- Place chopped lettuce in the bottom of a casserole dish or a salad bowl.
- Spread a layer of mayonnaise over the lettuce.
- Sprinkle a handful or two of frozen peas on top of the mayonnaise.
- Top with broccoli that has been cut into bite size pieces.
- Cover with shredded, sharp cheddar cheese.
- Sprinkle with green onions and bacon. Refrigerate until ready to serve.
Did you make this? We’d love to see how it turned out. Snap a pic & tag it on Instagram with @FlusterBuster
COOKING TIPS & VARIATIONS
✔ To prevent the salad from getting soggy, make sure to thoroughly dry the vegetables before constructing. Also, use vegetables that maintain their crispiness.
✔ Other ingredients you can add to the salad: hard boiled egg, celery, cauliflower, red pepper, red onion, ranch dip, spinach, cucumber, sugar snap peas, mushrooms, tomatoes.
✔ Sprinkle the layer of mayonnaise with a little sugar, it helps to bring out the natural sweetness of the vegetables.
MORE RECIPES YOU’LL LOVE
- Peaches & Cream Gelatin Salad is a delicious combination of creamy, sweet and salty.
- Roasted Mexican Corn Salad has all of the flavors that you expect with just a touch of heat.
- 3-Bean Mexican Salad is the best dump and chill salads that you can make this summer.
- Roasted Potato Salad Bites is a fun twist on the classic German style potato salad, no fork needed.
- Fried Chicken Salad & Waffles is a delicious tribute to a classic, southern favorite.
- Citrus Salad is a refreshing and colorful salad that compliments any summer meal.
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