Seven-Layer Salad

This attractive salad looks just great when you assemble it in a clear glass bowl. This is a salad that must be made about 8 hours before serving, which makes it very convenient for church suppers and potlucks when you don’t have time for a lot of last-minute preparations.


1 head lettuce, torn in bite-size pieces
1 cup diced green bell pepper
1 cup chopped celery
1 cup diced onion
1 package (10 ounces) frozen peas, thawed
2 cups mayonnaise (low-fat mayonnaise can be used)
1 tablespoon white sugar
6 slices bacon, fried crisp and crumbled
3/4 cup grated cheddar cheese


Place the lettuce in the bottom of a clear salad bowl. On top of the lettuce, layer the pepper, celery, onion, and peas in that order. Spoon the mayonnaise over the top to cover and seal the vegetables. Sprinkle the sugar, bacon, and cheese on top. Cover tightly with plastic wrap and refrigerate for 8 hours before serving.

Cooking & Recipes




10 to 12 servings


Ruth L. Walker Friends of the Dover Public Library, Dover, N

Preparation Method


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I have made this salad for

I have made this salad for years - thought I created it actually...however, NEVER EVER put the lettuce on the bottom as it turns mushy and rusty--I always put a mixture of onions on the bottom, the fragrance permeates up thru all the other layers to the top...and it is wonderful---Mine has more color--use red sweet peppers and black olives, raddishes -- but your topping sounds great too--so I will try this on my next one--I normally mix dry Italian dressing mix w/ the mayo frosting -

I know what's for dinner

I know what's for dinner tonight! I also have a version of this salad: Use chopped green onions instead of regular onions. A can of sliced water chestnuts in place of green peppers. My "frosting" uses 1/2 c Mayo, and 1 1/2 c sour cream combined; no sugar. Also replace the cheddar with Parmesan on top with the bacon. Can't wait to try the OFA version!