This easy layered salad recipe is the perfect make-ahead side dish for dinner, meal prep, or your next potluck. With crisp romaine, savory bacon, cheddar cheese, and a creamy dressing, it’s fresh, flavorful, and built to serve a crowd—no tossing needed!
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The backstory.
This seven layer salad takes me straight back to Sunday suppers and holidays at Grandma’s house. It was her signature dish—chilled to perfection, stacked with layers of crispy veggies, and always topped with bacon and cheddar cheese. I’ve updated it with a few fresh twists like artichoke hearts and water chestnuts, but the comfort-food magic is still there.
xoxo Kori
The must-make seven layer salad recipe.
- A make-ahead hero. This overnight salad is perfect for busy weeknights, meal prepping, or parties when you want to serve something fresh without fuss.
- Feeds a crowd. This seven layer salad serves 10–12 people and holds up beautifully in the fridge.
- Naturally gluten-free & low carb. No added sugar, and the ingredients are easy to adapt for flexitarian, dairy-free, or vegetarian diets.
What is 7 layer salad?
A true throwback recipe, seven layer salad became a potluck favorite in the 70s and 80s. Typically stacked with lettuce, peas, bacon, and creamy dressing, it’s known for its vibrant layers and fridge-friendly build. My version keeps the retro spirit but adds a modern spin with extras like olives, artichokes, and water chestnuts.
What you'll need.
Here’s your grocery list for the ultimate flexitarian-friendly layered salad recipe:
- Lettuce – Romaine holds up great and stays crisp.
- Red onion – Thinly sliced for bite.
- Frozen peas – Do not thaw, keep them frozen.
- Water chestnuts – Sliced for a nice crisp texture.
- Shredded cheddar cheese – Use sharp shredded cheese or a mix with parmesan for depth.
- Artichoke hearts – Canned and quartered; roughly chop before layering.
- Black olives – Sliced and savory.
- Cooked Crumbled Bacon – Cooked, crisped, and crumbled. Cooking your own bacon has the best flavor - I've tried the pre-cooked and it just isn't the same.
- Mayonnaise + sour cream – The creamy base for the dreamy dressing.
Dish tip: A 13x9 glass dish or a clear flat-bottom bowl work best for serving and keeping those beautiful layers intact. Trifle bowls are stunning, but scooping can be tricky.
For exact ingredient quantities, please see the recipe card below!
Make it your own.
One of the best things about this layered salad with peas? It's built for customization. Here are some flexible swaps:
- Swap artichokes or olives for broccoli or cauliflower.
- Sub celery for water chestnuts if needed.
- Give the dressing a little more tang by adding a splash freshly squeezed lemon juice or apple cider vinegar to the dressing.
- Miracle whip can be used in place of mayo making it a sweeter dressing.
- Add tomatoes or cucumbers for a fresh bite.
- Use ranch or blue cheese dressing instead of the traditional blend.
- Add hard boiled eggs or grilled chicken for extra protein.
- Mix in fresh herbs like parsley, dill, or thyme.
- Prefer a classic version? Try iceberg lettuce or green onions for a traditional touch.
Flexible dietary swaps.
Protein boost:
Add grilled chicken, hard-boiled eggs, turkey bacon, tofu, or chickpeas.
Vegan-friendly:
Skip the bacon and cheese, or use plant-based versions. Swap the dressing with vegan mayo and dairy-free sour cream.
Dairy-free:
Use a dairy-free shredded cheese and a plant-based sour cream alternative.
Gluten-free:
Naturally gluten-free—just double-check your condiments and bacon.
Low carb:
Stick to low-carb veggies like broccoli, cauliflower, green onions, and celery. Avoid corn or croutons.
How to make overnight layered salad
Seriously simple—and even better the next day. Here's how:
Layer
In a 13x9 dish, layer in this order: romaine lettuce, red onion, peas, water chestnuts, ⅓ of the shredded cheese, artichoke hearts, olives, and most of the bacon.
Dressing
Stir together mayonnaise and sour cream. Spread evenly over the top of the salad.
Finish
Sprinkle with the remaining shredded cheese and bacon.
Refrigerate
Cover and chill for at least 8 hours or overnight. Do not toss before serving.
How to serve it.
Make it once and eat all week. It’s a smart meal prep side for dinners or lunches.
- Pair with grilled chicken, ribs, or sandwiches.
- Pack leftovers for lunch with added protein.
- Take to a potluck or cookout and watch it disappear.
🌟 Pair it with baby back ribs or this beef stroganoff.
Kori's tips.
- Prep and chop all your veggies and mix the dressing ahead of time.
- Freshly grated cheddar cheese melts and tastes better.
- Stick to the layering order for the best flavor balance.
- Don’t toss before serving—this helps keep it fresh and crisp for days.
FAQs
Cover tightly and refrigerate for 3–4 days. Don’t mix the dressing in—let each person toss their serving.
There are 246 calories in each serving. The salad serves 10 and each serving is approximately 1 to 1½ cups.
While this can very from recipt to recipe, this version contains 6.7 grams of protein.
It originated in the 1950s and became a go-to potluck salad by the '70s and '80s.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Layered Overnight Salad Recipe
Ingredients
- 8 cups leaf lettuce (torn into bite-sized pieces)
- 1 small red onion (sliced thinly)
- 10 ounces frozen peas
- 1 (3-ounce) can sliced water chestnuts (drained)
- 1 cup shredded cheddar cheese (set aside ¼ cup of cheese for top)
- 1 (14-ounce) can quartered artichoke hearts (drained and roughly chopped)
- 1 (2.25-ounce) can sliced black olives (drained)
- 1 pound cooked bacon (crumbled, set aside ¼ bacon crumbles for top)
- ¾ cup mayonnaise
- ¾ cup sour cream
Instructions
- In a 13 x 9 clear glass dish, (or a large clear glass flat bowl) layer ingredients in the order they are listed - lettuce, onion, frozen peas, water chestnuts, cheese, artichoke hearts, black olives, and bacon.
- Mix mayonnaise and sour cream together and spread over the top.
- Sprinkle with remaining ¼ cup cheese and ¼ cup bacon crumbles.
- Cover the salad in plastic wrap, refrigerate overnight or up to 24 hours.
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Feel free to substitute your favorite vegetables in this recipe. See the full post for ideas and ways to make this recipe Keto.
- TOP TIPS: Leave the peas frozen, do not thaw or cook; Do not toss the salad before serving.
- SERVING SUGGESTIONS: You can serve this in a 13 x 9 glass dish, a clear flat bottom bowl, or a trifle dish. The easiest and prettiest way is to use a clear 13 x 9" dish. With this size of dish the dressing distributes itself better.
Nutrition
© 2025 Seeking Good Eats™
Keep the good eats coming.
Enjoy these delicious salad recipes!
Rachelle
For keto can you mix blend cottage cheese and plain yogurt together instead of mayo and sour cream
Minette S
This is a great salad! I added hearts of palm and jicama for crunch. I soaked the sliced red onion in cold water for a few minutes to take away the pungent taste. I have sent the recipe to friends and this will be on the menu for future dinners.
seekinggoodeats
Awww thank you! I'm super happy you loved the layered salad. I've been making this for years and years! 🙂
G. Howes
I made and served this salad for a small dinner party and everyone raved about it and actually asked for the recipe which I gladly shared. Absolutely delicious. It was even good the next day and I had some for my lunch.
seekinggoodeats
Awwwww, thank you so very much. I'm so glad everyone enjoyed it. This salad has been at just about every one of our family events. They keep asking for it over and over, LOL! 🙂
Carol Wright
Kori you salad looks wonderful but I have a question. At the end of the recipe it said “let salad sit overnight covered in plastic”. Do you let it sit on the counter or in the refrigerator?
Kori
Hello! Thank you! I hope you enjoy it. Cover and store in the refrigerator overnight. All the flavors will blend overnight. 🙂
Doris Dunning
Just letting you know I made this layered salad yesterday and my hubby and I ate it for lunch today with deviled eggs. It was delicious. We both agreed that it will be on our menu frequently from now on. I love that it’s in a shallow bowl rather than a deep bowl. You get a taste of everything that’s in it. Thanks so much.
Kori
Awww. You are welcome. So glad you loved it. Thank you for trying the recipe out! I totally agree serving it in a shallow dish distributes the ingredients better and allows it to keep much longer! 🙂 Layering it in a bowl is pretty but it isn't as practical unless you mix it all together and serve it immediately.
Shannon
I have only ever had this with sweetener mixed in with the mayo and sour cream. Wondering how this version tastes in comparison. Is it other ingredients that provide the flavor for the "dressing"?
Kori
I have seen other recipes out there that add sugar, but there really is no need. There is a surprising amount of flavor with just mayo and the sour cream. It makes a thick creamy dressing that when combined with all the other ingredients is really DELICIOUS. I have been making this recipe for years and it is always a hit. The mayo you use can affect the flavor as some mayonnaise brands are sweeter. You can use your favorite, but I used Best Food's Mayo (Hellmans) which is less sweet. Definitely make sure you have bacon and cheese in the salad too. Let me know how you like it! 🙂
Jill Heltemes
I made this the other day and it was a hit! I added a little less peas and no water chestnuts sadly. I did add a little ranch dressing because I didn’t have any dry ranch packets so I figured I’d give it a try. I’ve also been wanting to integrate artichokes into my diet. My mom & daughter absolutely loved it! This is going to be one of my go to recipes to share at potlucks! Thank you 😊
Kori
Hello, thank you for trying the layered salad. So happy you enjoyed it! The beauty is that you can adjust the ingredients here and there and it still tastes great. Just made this last week again to take to a barbecue and it was a hit. 🙂
Breann
I don't like mayo what can I use as a substitute??
Kori
I would try a favorite thick creamy dressing instead. Try spreading sour cream over the top first to prevent any dressing leaking through. The dressing needs to stay on top of the lettuce and vegetables to keep the salad crisp. Let me know how it turns out! 🙂
Melody
do you eat it alone, or us it like a dip for chips/veggies?
Kori
Hi! 🙂 You eat it alone it's a stand-alone salad and it's so yummy! The layered of the ingredients keeps all the veggies crips so as long as you don't toss the ingredients it will last for several days. I often make it on Sunday then eat the leftovers for lunch during the week! Enjoy!
Stephanie
This salad was at every pot luck in the early 80's. It's a great salad!
seekinggoodeats
Thank you! 🙂 I love this salad, and yes I remember this salad being at every party. Flashback! LOL
Regina
I used kidney beans in place of peas and celery cause I didn’t have chestnuts. Guess it will be southwestern!
seekinggoodeats
Yum! A southwestern spin on this salad is an amazing idea! 🙂 Let me know how it turned out! Enjoy
Kelly
Just a quick question. Was wondering if you pour the dressing on top after making it and it sits on the lettuce overnight will it become wilted lettuce? Or should a family just wait to put dressing on it when they take it out to eat?
seekinggoodeats
Hi Kelly! The dressing is actually a mayonnaise and sour cream mixture that is spread on top and it doesn't cause any wilting as long as you add the vegetables in the right layers according to the recipe. For whatever reason, the dressing on top preserves the crispness of the vegetables underneath so they don't wilt. So even though you make this salad and let it sit overnight, everything is tasty and fresh and all the flavors will have blended together the next day. When you are ready to eat, just dish up individual servings and eat. As long as you don't mix the dressing in the rest of the salad this will keep for several days. I make it on the weekends sometimes then I have salad to take to work for several days! 🙂 Hope this makes sense!
Pat Vaughn
The recipe you have posted makes. Great layered salad. There are those who would probably argue that it’s not a strict keto recipe as it includes some higher carb veggies like the water chestnuts, frozen peas, and artichokes. One could easily add boiled eggs or other more keto friendly items. I would probably make my own mayo, too.
seekinggoodeats
Hi Pat! Thanks for testing it out and glad you like it! The nutritional analysis posted for this recipe includes water chestnuts, frozen peas, and artichokes. In the post I mention that ingredients (and portion size) can certainly be substituted/altered to fit ones daily allowance of net carbs, fat, etc. that you are are striving towards. Eggs are a great option for adding protein and fat, thanks for the suggestion!
Alyce
Peas are not keto...
seekinggoodeats
Hi Alyce! You should try this Layered Salad it is super delicious!! You can easily remove the peas or substitute other vegetables if you like. Check out my post for substitution ideas! I have provide the nutritional analysis of the recipe which includes peas. When I follow keto I watch my overall daily allowance of carb, fat, sugars, etc. and make allowances where necessary so I stay within the limits. I always make the recipe as is because I have 3 hungry boys and a husband who love peas! 🙂
Jen Koellmann
I love this salad! It's hands down the best layered salad I've ever had.
seekinggoodeats
Yay! Glad you love it! It's different than other layered salads because it has artichoke hearts and black olives - yum!
Becky
This layered salad in amazing!! I made it for a work party and everyone raved about it! One of my new favorite recipes now!
seekinggoodeats
Thanks! So glad you loved it. I love to bring it to parties too. It keeps really well, and you can make it ahead of time.
Dianne Reynolds
What are the instructions for the frozen peas. Thaw, cook, etc,?
seekinggoodeats
Hello! The peas are left frozen. Place directly on the salad frozen - no cooking or thawing needed. 🙂 Enjoy!