Seven Layered Salad

Seven Layered Salad

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Joyce Lowery


This is a good salad to go with your Easter meal.


★★★★★ 1 vote

24 Hr


  • 6 c
    lettuce, chopped
  • ·
  • ·
    black pepper
  • 6
    boiled eggs, peeled and sliced
  • 8 oz
    sliced bacon, cooked crisp and crumbled
  • 2 c
    frozen green peas, thawed and drained
  • 2 c
    cheddar cheese, grated
  • 1/4 c
    green onions, chopped
  • 3 Tbsp
  • 2 c
  • 1 tsp
    lawry's seasoning salt
  • 1
    red onion, chopped
  • 1/2 c
    bell pepper, diced
  • 1/2 c
    celery, chopped fine

How to Make Seven Layered Salad


  1. Place 3 cups of the lettuce in bottom of large clear bowl; sprinkle with salt and pepper.
  2. Layer chopped red onions, sprinkle with salt and pepper.
  3. Layer chopped celery and bell pepper. Sprinkle with salt and pepper.
  4. Layer sliced eggs; salt and pepper.
  5. Layer with green peas. Sprinkle with 1 tablespoon sugar, salt, and pepper.
  6. Layer remaining 3 cups shredded lettuce over all; sprinkle with salt and pepper.
  7. Next layer crumbled bacon; followed by chopped green onions.
  8. Mix mayonnaise with 2 tablespoons sugar and seasoning salt. Cover salad with this mixture. Spread over top, spreading to edge of bowl to cover entire salad.
  9. Sprinkle with grated cheese. Cover and chill 24 hours or overnight. Toss before serving.
  10. Sometimes I add spinach, chopped squash, chopped cucumber, or anything else that is in season.

Printable Recipe Card

About Seven Layered Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American

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