Seven-Layer Salad

May/June 2009

Your rating: None Average: 4.1 (181 votes)

This makeover of a Midwestern classic tops layers of lettuce, peas, bell pepper and tomatoes with a creamy, tangy dressing. The salad stays fresh underneath until it's served and gets even better when held overnight.

"I made this salad for my nutrition class and they loved it. Many are vegetarians so I made two versions, one that omitted the bacon. The creaminess of the dressing is wonderful and much lighter than the traditional version made with all...

18 Reviews for Seven-Layer Salad


I'm an Iowa who grew up with the full-fat version of the seven layer salad, and I must say that we really enjoyed this at our house. The only changes I made to the recipe were to use 3 colors of bell pepper instead of just yellow (food rainbow!) and a tad more celery (we adore celery at our house, though). Throwing in some purple lettuces wouldn't hurt, either. The dressing was perfect the way it was; I didn't need to change anything about it.

The flavor isn't exactly like the old-time seven layer salad. It's different enough that you can't "smile, serve it, and shut up", but it holds its own as a new recipe twisting on an old favorite.




I made this salad last year for my Fourth of July party and everyone loved it. I will definitely make this again. Suzanne


Made this for an end of school staff party. Big Hit! I agree that you could do with a little less lettuce, but over all great tast and a real show stopper!


I made this for a Memorial Day barbecue, and it was a hit. So easy to make and so fresh and tasty. I thought there wouldn't be enough dressing, but it was the perfect amount. The only change I made was to use chopped smoked almonds instead of bacon to make it vegetarian-friendly. Even those who claim to hate seven-layer salad liked this. It's my new go-to potluck salad!


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