Layered Salad (Layered Overnight Salad) is the perfect easy side dish recipe to make for dinner or take to a gathering. This salad recipe serves a crowd, it's make-ahead, easily transportable, keto customizable - AND everyone gobbles it up! What's not to love about this salad? 🙂
Jump to:
- Watch: 7 Layer Salad Recipe
- You'll love this Seven Layer Salad Recipe
- What is 7 layer salad?
- 7 Layer Salad Recipe ingredients
- Layered Salad Recipe variations
- How to make Layered Salad
- How to serve this 7 Layer Salad Recipe
- How to store this Layered Salad
- 7 Layer Salad Recipe top tips
- Seven Layer Salad Recipe FAQs
- More Salad Recipes
- Recipe
- 💬 Comments
Watch: 7 Layer Salad Recipe
"Sharing my grandma's 7 layer salad here! One of my all time favorite recipes - it brings back memories plus it is DELICIOUS. The crispy vegetables layers combined with the bacon, cheese, and dressing - oh so good!" -Kori
If you're looking for more make-ahead salads try my Cherry Tomato Caprese Salad, Dill Pickle Slaw, or Italian Pasta Salad! 🙂
You'll love this Seven Layer Salad Recipe
Easy overnight layer salad. You can literally make this layered salad overnight so it's perfect if you need a salad to serve during the week to your family, having company over, or need a side dish to take to a cookout or party.
Layered salad for a crowd! It serves from 10 to 12 people making it a great side dish for get-togethers and parties. Another bonus: because you can make this the day before - it is super convenient.
It's healthy! Seven layer salad is gluten free and has no added sugar. It's also low carb and adaptable to a keto diet.
What is 7 layer salad?
Seven Layer Salad is a traditional Southern dish that became wildly popular in the '50s. The original recipe often had tomatoes, cucumbers, and eggs. Our layered salad has a more modern twist with artichoke hearts, black olives, water chestnuts - and bacon.
7 Layer Salad Recipe ingredients
Here are the ingredients and equipment you will need to make this layered overnight salad:
- Lettuce - use a head of iceberg lettuce or a leafy lettuce, my favorite is romaine it stands up really well in this salad!
- Onion - red onion is my favorite! You can even add in some sliced green onions.
- Frozen Peas
- Water Chestnuts - make sure to buy sliced!
- Shredded Cheddar Cheese - I like cheddar cheese with this salad, but you can certainly experiment! Sometimes I even add a little parmesan cheese into the mix if I have it.
- Artichoke Hearts - I like to buy the canned quartered artichoke hearts then rough chop them.
- Black Olives - use a small can of sliced black olives
- Bacon - use whatever bacon looks good to you!
- Mayonnaise - use your favorite mayo brand. You could use Miracle Whip if you like also.
- Sour Cream
For exact ingredient quantities, please see the recipe card below!
Hint: This dish can be made in a 13 x 9 glass dish, a clear flat bottom bowl, or a trifle dish. It is much easier to serve portions out of a 13 x 9 dish as the dressing distributes itself better when served.
Layered Salad Recipe variations
Here are a few ways you can vary or make substitutions to this layered salad:
- Easily substitute veggies that you love! Great substitutes for the artichoke hearts and black olives are cauliflower and broccoli.
- If you don't love water chestnuts substitute celery. These both add a crispy crunch that's yummy.
- Tomatoes and cucumbers add a nice fresh taste also.
- Try it with a different creamy dressing such as blue cheese or ranch.
- If you want more protein, add sliced hard-boiled eggs.
- If you don't like red onions, substitute sliced green onions. The more colors you use the more dramatic the layers in your dish too. Just play around and see what works for you!
- Another thing I often do is mix in fresh or dried herbs to my dressing. My favorites are parsley, dill, and thyme. So good!
Make this Layered Salad Keto
20.5 g fat | 7 g net carbs | 6.7 g protein
I think you will love this keto and low carb seven layered salad. Without making any substitutions the recipe has 20.5 grams of fat, and 7g net carbs, and 6.7 g protein which fits nicely in a low carb and ketogenic diet.
If you need to make more adjustments for keto, here are my suggestions:
- 1 can water chestnuts ⇒ 1/2 cup celery
- artichoke hearts ⇒ 1 cup broccoli or cauliflower florets (small florets), or 1 cup halved cherry tomatoes
- black olives ⇒ 1 cup broccoli or cauliflower florets (small florets), or 1 cup halved cherry tomatoes
- Use a keto-friendly mayonnaise with no added sugar.
Peas do add some carbohydrates to this salad. However, the amount of peas per serving is only about 1 ounce. Peas have approximately 4 grams of carbohydrates and 1.6 grams of dietary fiber, so 2.4 net carbs. If the carbs are too high remove peas and replace them with another vegetable!
How to make Layered Salad
Okay, this is so easy and good you will wonder why you have never made this before! 🙂 Here are the steps to make this easy over night layered salad:
1. Prep
Cook your bacon, cool, and crumble.
Wash your lettuce, and remove excess water. I use a lettuce spinner which makes this process super easy.
Tear lettuce into small pieces. Thinly slice your red onion.
Drain the water chestnuts, artichoke hearts, and black olives. Roughly chop the artichoke hearts. Shred your cheese.
2. Layer Salad Ingredients
In a 13-inch by 9-inch dish layer all ingredients in the order of the recipe - lettuce first, then red onion, frozen peas, water chestnuts, 3/4 cup of the shredded cheese, artichoke hearts, black olives, and 3/4 of the bacon.
3. Make Dressing
Stir mayonnaise and sour cream together.
4. Spread Dressing
Spread an even layer of the dressing over the top of the salad. Sprinkle the remaining cheese and bacon on the top.
5. Refrigerate
Cover with plastic wrap and refrigerate overnight (minimum 8 hours).
6. Serve
Serve and enjoy. Do not toss the salad before serving.
How to serve this 7 Layer Salad Recipe
Here are a few ways to serve your layered salad:
- The salad that keeps on giving! Make it on a Sunday evening then serve it during the week for over several dinners. It keeps for several days as long as you don't mix the dressing into the vegetables.
- It also makes a great lunch! You can add some diced chicken or hard-boiled eggs when you go to eat it.
Meal idea for a crowd! Try this salad along with Baby Back Ribs, a double or tripled recipe of Crock Pot Beef Stroganoff, or this Texas-Style BBQ Chili.
How to store this Layered Salad
To store this salad, cover with plastic wrap and keep refrigerated for 3 to 4 days. Do not toss the salad dressing in advance (each person tosses their own serving). This helps to preserve the salad longer and keep the vegetables crisp.
7 Layer Salad Recipe top tips
- Most of the vegetables can be pre-washed and cut up in advance. Grate the cheese in advance, and pre-mix the dressing.
- Add the layers of vegetables according to the recipe instructions.
- Do not toss the layered salad before serving. This preserves the crispiness of the lettuce and other vegetables. It also allows keeps the vegetable crispy so you can serve it for several days!
Seven Layer Salad Recipe FAQs
There are 246 calories in each serving. The salad serves 10 and each serving is approximately 1 to 1-1/2 cups.
There are 9.4 grams of carbs (7 grams net carbs) in each serving. Each serving is about 1 to 1-1/2 cups. This recipe can easily be adapted for low carb and keto followers.
Our recipe contains 6.7 grams of protein, but this can vary from recipe to recipe.
7 Layer Salad originated in the 1950’s but really became a popular potluck dish in the 70’s and 80’s.
More Salad Recipes
Enjoy these low-carb and keto salad recipes!
- Hawaiian Chicken Salad
- Blue Cheese Wedge Salad Recipe
- Italian Antipasto Salad Recipe
- Kale and Brussel Sprout Salad with Pomegranate and Pecans
- Grilled Shrimp Salad Recipe
- Thai Peanut Salad Recipe
- Grilled Peach Salad with Burrata
If you tried this 24 Hour Salad, let me know! I'd love for you to come back and give the recipe a 5-star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest! Don't forget to tag #seekinggoodeats
Recipe
Overnight Seven Layer 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 1/4 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 1/4 bacon crumbles for top)
- ¾ cup mayonnaise
- ¾ cup sour cream
Instructions
- Prep and assemble ingredients.
- 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, peas, water chestnuts, cheese, artichoke hearts, black olives, and bacon.
- Mix mayonnaise and sour cream together and spread over the top.
- Sprinkle with remaining 1/4 cup cheese and 1/4 cup bacon crumbles.
- Cover the salad in plastic wrap, refrigerate overnight or up to 24 hours.
Video
Notes
- 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: 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
© 2023 Seeking Good Eats™
This layered overnight salad is 7-layers of delicious! An easy make-ahead salad recipe serves a crowd so it's perfect for your next get-together, holiday, backyard bbq, or party. 7-layer salad keeps for days so you can make it for a weeknight dinner and take leftovers for lunch. Make it low carb and keto-friendly by substituting your favorite vegetables. Everyone loves this healthy side salad!
Jen Koellmann says
I love this salad! It's hands down the best layered salad I've ever had.
seekinggoodeats says
Yay! Glad you love it! It's different than other layered salads because it has artichoke hearts and black olives - yum!
Becky says
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 says
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.
Alyce says
Peas are not keto...
seekinggoodeats says
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! 🙂
Pat Vaughn says
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 says
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!
Kelly says
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 says
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!
Regina says
I used kidney beans in place of peas and celery cause I didn’t have chestnuts. Guess it will be southwestern!
seekinggoodeats says
Yum! A southwestern spin on this salad is an amazing idea! 🙂 Let me know how it turned out! Enjoy
Stephanie says
This salad was at every pot luck in the early 80's. It's a great salad!
seekinggoodeats says
Thank you! 🙂 I love this salad, and yes I remember this salad being at every party. Flashback! LOL
Melody says
do you eat it alone, or us it like a dip for chips/veggies?
Kori says
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!
Breann says
I don't like mayo what can I use as a substitute??
Kori says
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! 🙂
Jill Heltemes says
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 says
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. 🙂
Shannon says
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 says
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! 🙂
Doris Dunning says
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 says
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.
Carol Wright says
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 says
Hello! Thank you! I hope you enjoy it. Cover and store in the refrigerator overnight. All the flavors will blend overnight. 🙂
G. Howes says
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 says
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! 🙂
Minette S says
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 says
Awww thank you! I'm super happy you loved the layered salad. I've been making this for years and years! 🙂