This overnight layered salad is loaded with crisp lettuce, peas, smoky bacon, cheddar cheese, and a thick, creamy dressing. With a few delicious surprises tucked between the layers, this easy make-ahead salad is perfect for potlucks, holiday dinners, and cookouts. Assemble it the day before, refrigerate overnight, and serve!
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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 crispy vegetables, and always topped with bacon and cheddar cheese.
I've added a few of my own favorites over the years, including artichoke hearts, black olives, and crunchy water chestnuts, but the comfort-food magic is still there. It's one of those recipes that keeps showing up at family gatherings because everyone loves it!
xoxo Kori
Layered salad with peas is a must-make.
- A make-ahead favorite. Assemble it the day before and refrigerate overnight. One less thing to worry about when guests arrive!
- Fresh and crunchy. Layers of crisp vegetables, bacon, and cheddar are topped with a thick, creamy dressing.
- Perfect for potlucks. It serves 10, travels well when kept chilled, and looks beautiful in a clear glass dish.
- Extra flavor in every bite. Artichoke hearts, black olives, and water chestnuts give this classic salad a delicious twist.
- Easy to customize. Swap vegetables, add protein, or make simple dietary substitutions.
What is a seven layer salad?
A true throwback recipe, seven layer salad became a potluck favorite in the 1970s and 80s. Known for its colorful layers of crisp lettuce, peas, bacon, cheese, and creamy dressing, this retro classic was made for entertaining. The best part? It's assembled the day before, so there's no last-minute fuss!
My version keeps that nostalgic charm but adds a few tasty surprises - black olives, artichoke hearts, and crunchy water chestnuts. It's Grandma's classic with a little extra personality!
Grandma knew what she was doing with this one! A little layering, an overnight chill, and you've got a salad that steals the show without stealing your time.
What you'll need.
Here's what you'll need to make this delicious layered salad:
- Lettuce: Green leaf or romaine lettuce makes a fresh, crisp base. Wash and dry thoroughly before using.
- Red onion: Thinly sliced for a little bite and color.
- Frozen peas: Add straight from the freezer-no thawing or cooking needed!
- Water chestnuts: Sliced water chestnuts give the salad an extra-crunchy bite. Drain well.
- Cheddar cheese: Sharp cheddar adds plenty of flavor. Freshly shredded is my favorite.
- Artichoke hearts: Canned, quartered artichoke hearts add a delicious savory twist. Drain and roughly chop.
- Black olives: Sliced black olives add a mild, salty flavor.
- Bacon: Cook until crisp and crumble. Freshly cooked bacon gives the best flavor.
- Mayonnaise and sour cream: Combine for a thick, creamy dressing that sits on top of the vegetables.
Dish tip: A 13x9 glass dish or a clear flat-bottom bowl works best for serving and keeping those beautiful layers intact. Trifle bowls are stunning, but scooping can be tricky.
See the recipe card below for exact quantities.
How to make it.
Seriously simple-and even better the next day. Here's how:
Layer the ingredients.
Layer the lettuce, vegetables, cheese, and bacon in a 9-by-13-inch dish.
Make the dressing.
Mix the mayonnaise and sour cream until smooth.
Spread the dressing.
Spread dressing over the salad. Top with reserved cheese and bacon.
Refrigerate overnight.
Cover and chill at least 8 hours before serving. Don't toss!
How to keep your salad crisp.
The key to keeping an overnight lettuce salad from getting soggy is controlling excess moisture and keeping the dressing separate from the vegetables.
- Dry the lettuce well. Water left on the leaves can collect at the bottom.
- Drain canned ingredients thoroughly. Especially the artichokes, olives, and water chestnuts.
- Follow the layering order. It helps keep the dressing away from the lettuce.
- Leave the dressing on top. Don't mix it through the vegetables before chilling.
- Serve without tossing. Let everyone mix their own portion.
These simple steps help preserve the fresh, crunchy texture even after an overnight chill.
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:
- Change the vegetables: Swap artichokes or olives for broccoli, cauliflower, or celery.
- Add more crunch: Substitute chopped celery for water chestnuts.
- Try a sweeter dressing: Use Miracle Whip instead of mayonnaise.
- Add some tang: Stir a splash of lemon juice or apple cider vinegar into the dressing.
- Add fresh herbs: Try parsley, dill, or thyme.
- Go traditional: Use iceberg lettuce and green onions for a classic seven layer salad.
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.
What to serve with it.
This is a great side dish for barbecues, potlucks, family dinners, and holiday gatherings. It pairs especially well with grilled chicken, ribs, burgers, and sandwiches.
Try it with my Baby Back Ribs for a delicious cookout dinner, or browse my 25+ Crowd-Pleasing 4th of July Food Ideas for more inspiration.
If you're looking for more fresh sides, check out my 35+ Healthy Salad Recipes collection.
Kori's tips.
- Use a glass baking dish. A 9-by-13-inch dish shows off those colorful layers and makes serving easy.
- Save a little bacon for the top. Sprinkle it on just before serving for extra crunch.
- Give it the full overnight chill. Don't rush it! Those layers need time in the fridge before serving.
FAQs
No. Add them directly from the freezer without cooking or thawing. They'll thaw in the refrigerator as the salad chills.
Yes. Miracle Whip gives the dressing a sweeter, tangier flavor. For a more savory dressing, use mayonnaise and sour cream as written.
No. Scoop individual servings directly from the dish. Everyone can mix their own portion if they prefer.
Store tightly covered in the refrigerator for up to 3 to 4 days. The vegetables will gradually soften, so the salad is best enjoyed sooner rather than later.
Yes! A trifle bowl makes a beautiful presentation, but a shallow glass serving dish is easier to serve from and gives everyone a better balance of ingredients.
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 YouTube, TikTok, Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Layered Overnight Salad Recipe
Ingredients
Salad
- 8 cups leaf lettuce (torn into bite-sized pieces)
- 1 small red onion (sliced thinly)
- 1 (10-ounce) package frozen peas (do not thaw)
- 1 (3-ounce) can sliced water chestnuts (drained)
- 1 cup shredded cheddar cheese, divided (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 bacon, divided (cooked until crisp then crumbled; set aside ¼ cup of the cooked crumbles for the top)
Dressing
- ¾ cup mayonnaise
- ¾ cup sour cream
Instructions
- Spread the lettuce evenly in the bottom of a 9-by-13-inch glass baking dish. Layer with red onion, frozen peas, water chestnuts, ¾ cup cheddar cheese, artichoke hearts, black olives, and most of the crumbled bacon. Reserve about ¼ cup bacon for the topping.
- Make the dressing. Stir together the mayonnaise and sour cream in a small bowl until smooth.
- Top the salad. Spread the dressing evenly over the top. Sprinkle with the remaining ¼ cup cheddar cheese and reserved bacon.
- Chill overnight. Cover tightly and refrigerate for at least 8 hours, or overnight. Serve keeping the layers intact.
Video
Kori's Tips
Nutrition
© 2026 Seeking Good Eats™
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Priscilla
Cannot wait to make. If adding eggs, where in the order of layers should it go?
Kori
Hi Priscilla, yay! Hard-boiled eggs are a delicious addition. I recommend layering them right after the chopped veggies and before the cheese so they stay fresh and keep the layers nice and tidy. Hope you enjoy every bite!
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.
Kori
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.
Kori
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!
Kori
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!
Kori
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?
Kori
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.
Kori
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...
Kori
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.
Kori
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!
Kori
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,?
Kori
Hello! The peas are left frozen. Place directly on the salad frozen - no cooking or thawing needed. 🙂 Enjoy!