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Seven Layer Salad

August 28, 2013 by Valerie Lugonja 40 Comments

This retro dish from the 70’s is a meal in a bowl

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Remember the 7 Layer Salad? You will if you are “older” and a prairie child. Anyone else recall it? This is a salad that has been around the block and back, yet has held its own through time.

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She’s certainly not that gorgeous to look at, unless made in a large pedestal bowl. Now, that is a stunning presentation. But, to serve, the salad needs to be tossed and returned to the cleaned pedestal bowl: it is just too deep to access all layers in one fell swoop.

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And accessing all layers is key to this baby. But, that is not all. She gets all dressed up and ready to go out 24 hours ahead of time and is best served 24 hours later: no earlier and no later. Her greatest asset is also her downfall. She isn’t that great left over the next day. Presentable, but barely. And the day after, not at all.

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But, that is why she has the staying power she has. The perfect dish for a crowd. Make ahead. Extremely substantial. Served, she is as fresh and crunchy as if made only moments ago. And this salad has breadth and flavour. Lots of both. The serving above is a hearty lunch. Calories? Oh, don’t go there. This is not a “diet” salad, but it is certainly healthy enough. Every item in it is a real food: Lettuce, peas, onions, hard boiled eggs, bacon, mayo and cheese. The last three ingredients raise the eyebrow, but keep calm. There is only a small amount of each, per serving.

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The fozen peas are the secret as they melt, the liquid is taken in by the lettuce and the onions. The crisp, cold lettuce and onions coupled by the plump juicy peas serve as the perfect counterpoint for the bacon, eggs and cheese. Those three unctuous little ditties with their varying textures really make this a bite that commands a good amount of healthy chewing. And when you are chewing your food, you know you are eating real food. The amount of mayonnaise in this salad is generous as it does take a considerable amount to “ice” the lettuce…. but, as this is a layered salad, push it off if you don’t want to eat that much of it. And, if you do, mix it in to each hearty bite.

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Hard boiling the eggs softly is really key, as is the acquisition beautiful farm fresh, free range chicken eggs. Look at those gorgeous yolks.

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With anything I make, the quality of each ingredient is key. I don’t buy cheap streaky, thin limp bacon. I buy mine from my farmer, thick and substantial, cut it into lardons and fry it they way I like it.

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Confession: the peas should really go on top of the lettuce, and then the onions, followed by the rest… as you don’t want them to “melt into the eggs”.

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I just add enough sugar to the mayo to my taste preference, and slather it on. I dollop it first, or the lettuce tends to lift and stick to it. Dolloping avoids a mess.

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I know. I know. This is not looking very smanshy-fancy. It just isn’t that kind of a dish. No airs. No special graces. What you see is what you get. But it is really good. Why else do you think this recipe is still making her rounds? In the end, the only kinds of recipes that live a long and healthy life have to taste really, really good. And, she does.

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And just before the recipe, here is the version in a pedestal bowl and you will see the layers were placed in the correct order.

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To get the biggest visual bang for your buck (never use clichés in writing), line the ingredients around the edge of the bowl for visual appeal.

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You will see I didn’t top this version with the remaining half of the lettuce, and that is because this gorgeous little number will need to be tossed in another bowl and served back in the clean pedestal bowl for service. There is no other way that each of the layers can be accessed in a pedestal presentation.

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And it can be an 8 layer salad! Yes, it can! It can be whatever you want it to be!

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But, don’t make enough for leftovers.

5 from 6 votes
Print

Seven Layer Salad



A 24 hour make ahead salad that is a full meal in a bowl.
Course Salad
Cuisine Canadian
Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes
Servings 12 to 16
Author Valerie Lugonja is... A Canadian Foodie

Ingredients

  • one head of iceburg lettuce , shredded or sliced
  • 12 to 16 ounce bag of small sweet peas , frozen
  • 1/2 purple onion , diced
  • 6 hard boiled eggs , chopped
  • 1 pound of bacon , cut into lardons, and fried
  • 1-1.5 cups mayonnaise
  • 1/4 cup to 1/3 cup sugar (mix with mayo to make salad topping/dressing)
  • 1 cup shredded cheddar cheese

Instructions

Using a see through serving dish, layer each of the following into it in the following order:

  1. /2 of the lettuce
  2. peas
  3. onion
  4. egg
  5. bacon
  6. remaining lettuce
  7. ice with mayonnaise dressing
  8. top with cheddar cheese
  9. Wrap really well with plastic wrap; refrigerate for 24 hours
  10. Unwrap and serve

Recipe Notes

I almost always make a double batch for parties as this is a salad everyone loves. The ones in the photos are doubled.

IMG_0377

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Filed Under: Salads, Summer Tagged With: Bacon, Eggs, Iceburg Lettuce, Make Ahead, Peas

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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Comments

  1. Cindy says

    August 28, 2013 at 2:10 pm

    5 stars
    This is an absolutely delicious salad!! I’ve had it but never made it and am glad to see the explanation of the ingredients.

    Reply
    • Valerie Lugonja says

      August 28, 2013 at 2:18 pm

      Great! And now, between painting your gorgeous art work and living in the beautiful countryside, you can now make it.
      🙂
      V

      Reply
  2. Valerie Hsrrison says

    August 28, 2013 at 3:15 pm

    I certainly do remember a seven layer salad. I remember one from the Silver Palate Cookbook from the 80’s that has a tonnata dressing.

    Reply
    • Valerie Lugonja says

      August 29, 2013 at 8:07 am

      Valerie –
      Now that one, I have never heard of. Will have to look it up!
      🙂
      V

      Reply
  3. Nancy Heule says

    August 28, 2013 at 4:53 pm

    Absolutely I remember this salad! I made it from about 1975 to 1985 whenever I entertained or went to a potluck. There was never any left over. It is a retro recipe that deserves to live on.

    Reply
    • Valerie Lugonja says

      August 29, 2013 at 8:07 am

      Isn’t it odd, though, Nancy, that everyone just “stopped” making it?
      I guess the “new latest” somethin’ somethin’ entered the scene and took her place.
      🙂
      Valerie

      Reply
  4. Adri says

    August 29, 2013 at 9:01 am

    Oh yes, I absolutely remember this one. It made appearances at wedding and baby showers, housewarmings and potluck suppers all over town. You are tight – the key is in accessing all layers! Yours is beautiful and darn tempting. It is, in fact, more beautiful than I remember it. Thansk for resurrecting this retro delight!

    Reply
    • Valerie Lugonja says

      August 30, 2013 at 10:22 am

      Thank YOU for stopping by, Adri! Where are you living – Canada/US? etc… I am curious about how far this salad spread in “those years”.
      🙂
      Valerie

      Reply
  5. Helene says

    August 30, 2013 at 1:58 pm

    Hi Val,
    Thanks for so beautifully showcasing a personal favorite! This is a great example of an old favorite that we should be bringing back to our potluck suppers.

    Reply
    • Valerie Lugonja says

      August 30, 2013 at 9:42 pm

      Completely agree, Helene!
      Which neck of the woods are you from… I am curious to see how far and wide this little recipe spread its wings, back in “the day”.
      🙂
      Valerie

      Reply
      • Helene says

        September 2, 2013 at 9:56 am

        5 stars
        I am originally from south-western Ontario near Windsor. This was definitely a favorite “back in the day”.

        Reply
  6. Dreena says

    September 6, 2013 at 5:55 pm

    5 stars
    Yum! This looks delicious. Bring the retro layer salad back!
    Cheers.

    Reply
    • Valerie Lugonja says

      September 7, 2013 at 1:48 pm

      Dreena
      May as well eat as I dress!
      🙂
      V

      Reply
  7. Barbara - My Island Bistro Kitchen Food Blog says

    September 6, 2013 at 6:43 pm

    That salad looks so delicious, Valerie. I think it has great presentation.

    Reply
    • Valerie Lugonja says

      September 7, 2013 at 1:48 pm

      Thank you, Barbara!
      🙂
      V

      Reply
  8. Cat says

    December 13, 2013 at 3:54 pm

    5 stars
    I’m from Manitoba – definitely had this a lot but never got tired of it. Making it for Christmas this year! I have a large but lower clear casserole glass dish I will use. I recall using finely cut celery but maybe I’m remembering wrong. Delicious!

    Reply
    • Valerie Lugonja says

      December 13, 2013 at 8:40 pm

      Hi, Cat!
      Thanks for chiming in! You may have well remembered celery. I have had it so many different ways, but this is the classic way I had it most often. Whatever tastes good and works, right?
      That dish sounds perfect. I recall this salad often being served in a pyrex casserole dish.
      🙂
      Valerie

      Reply
  9. Cindy Ross says

    February 19, 2015 at 2:08 pm

    I remember this salad as a kid growing up in nowhere Ville farming community. It was at every pot luck at the hall. God how I miss those pot lucks at the hall! We decided to make if for Christmas dinner this year. Sooooo Good!

    Thanks for reminding me!

    Reply
    • Valerie Lugonja says

      February 20, 2015 at 8:31 am

      Thrilled to hear you love it as much as we do. Sooooo goood.
      🙂
      Valerie

      Reply
  10. Kirsten Kroeker says

    May 15, 2015 at 11:02 am

    I had no idea this was a prairie thing – it was a staple in my world, but when I looked for a recipe no one seemed to have the same idea of what the “7 layer salad” was – I stumbled across your recipe and it’s exactly what I grew up with! Thanks for sharing it!

    Reply
    • Valerie Lugonja says

      May 17, 2015 at 9:00 am

      HI Kirsten!
      Where is your world. It was definitely a prairie thing, but that doesn’t exclude it from finding a home elsewhere, either. That is usually what happens with recipes that people love. Think apple pie. 🙂 So thrilled you found it. Hope you enjoy it and making it once again brings you face to face with those lovely and innocent childhood memories.
      🙂
      Valerie

      Reply
  11. Pat says

    April 6, 2017 at 8:50 am

    Wanted to send you a pic of this amazing salad from cover of Christmas 1980 Canadian living mag, I’ve been making this since then.
    My son loved it when he was a ten year old and at 47, it’s still a fave . Thanks for sharing this wonderful recipe for a new generation of cooks .????????

    Reply
    • Valerie Lugonja says

      April 6, 2017 at 10:05 am

      Thanks Pat! I would love the image. I will send you an email!
      Thank you for chiming in.
      Big hug,
      Valerie

      Reply
  12. Bonita says

    November 19, 2017 at 3:37 pm

    Think this is the recipe mom made, been looking for it for years and just finding it. Thank you

    Reply
    • Valerie Lugonja says

      November 21, 2017 at 12:41 pm

      Thrilled to hear that Bonita!
      🙂
      Valerie

      Reply
  13. shanna says

    June 24, 2019 at 10:55 am

    I love this salad ive had it before but ive never made it before.and also the peas in it don’t have to be cooked before adding to the salad???

    Reply
    • Valerie Lugonja says

      June 24, 2019 at 2:21 pm

      HI Shanna,
      Adding the frozen peas to the salad is key to its freshness.
      As they thaw over 24 hours, they will be fresh, the perfect texture, and delicious.
      🙂
      Let me know how it goes.
      DO not cook the peas first. They are blanched prior to freezing and that is just perfect.
      Sincerely,
      Valerie

      Reply
  14. Melanie says

    August 3, 2019 at 12:58 pm

    5 stars
    I make this salad all the time. It’s a family favorite. I use lettuce, celery, peas, red onion, bacon, grated cheese, topped with mayo and sliced tomatoes on top. Yumm!

    Reply
    • Valerie Lugonja says

      August 4, 2019 at 3:02 pm

      Melanie!
      Isn’t it so delicious? Everyone just loves it and it feeds a crowd!
      🙂
      Valerie

      Reply
  15. Ronalda Rodzinyak says

    December 17, 2019 at 11:25 pm

    I’ve been making this for about 10years now. I use mayonnaise, sour cream and sugar for the dressing. Absolute favorite of the entire family

    Reply
    • Valerie Lugonja says

      December 21, 2019 at 9:28 am

      Isn’t it? Feeds a truckload of people, is a whole meal in one dish – not the healthiest, but healthier than the unwrap and zap options, for sure – and definitely an ironic Canadian prairie potluck recipe.
      Thanks, Ronalda!
      Hugs,
      Valerie

      Reply
  16. Patricia Van der Heide says

    August 23, 2020 at 7:57 am

    Love this salad! Had it for the first time about two years ago and have been making it for almost every family gathering since. I find the dressing always goes a bit thin on me, any thoughts on why? I am concious of not mixing it too much, or is it supposed to go a bit thin? No matter it still tastes delish!

    Reply
    • Valerie Lugonja says

      September 2, 2020 at 10:34 pm

      It’s famous in my neighbourhood, Patricia! Runny will happen if your vegetables are too wet. Lettuce must be crisp and dry, peas frozen. Everything else dry. I use Hellman’s Mayo. Should be thick, not runny!
      Does this help?
      🙂
      V

      Reply
  17. Bev says

    October 23, 2020 at 8:52 am

    Always a favorite in our circle!!!
    For the dressing I’ve replaced the sour cream with Greek yogurt. Also really drying your lettuce is key. ? Enjoy!

    Reply
    • Valerie Lugonja says

      November 3, 2020 at 12:22 pm

      Drying the lettuce, if damp, is important as there is enough moisture from the frozen peas. I’ve always used ice-burg lettuce, so never an issue with extra moisture. We love it, too – this is a salad that is most definitely so delicious, hearty and a real crowd-pleaser.
      Great to hear from you, Bev!
      Valerie

      Reply
  18. Kathy says

    December 14, 2020 at 11:07 am

    5 stars
    So funny I came across your post while looking for a new salad to make for Xmas this year. I am from Saskatchewan originally and this was always a salad that you saw everywhere. I’m going to make it this year even though there are few of us this year just for old time sake, it looks delicious and I’m sure I’ll keep making it now I’ve been reminded of the good old days?

    Reply
    • Valerie Lugonja says

      December 17, 2020 at 10:38 am

      Wonderful Kathy!
      Thank you for taking the time to offer your kind words and memories! Let me know how it goes. A not very “good for you” salad that is so delicious!
      🙂
      Valerie

      Reply
  19. Rondi says

    May 24, 2021 at 12:51 pm

    I LOVE 7 layer salad. I am glad I ran across your great recipe. The only thing I don’t like re 24 hours is that the bacon ends up limp and I cannot stomach that. The salad needs the smoky flavor of bacon and I don’t know how to get around that except to sprinkle on bacon bits before serving. I know that is being picky but I can’t stand the texture of wet, limp bacon.

    Reply
    • Valerie Lugonja says

      July 11, 2021 at 2:12 pm

      Hi Randi
      Interesting. My bacon has never been limp. I fry it in lardons until crisp, drain it well, and then layer it on. It is not crisp in the salad but has a chewy toothsome delicious presence not at all limp or off-putting.
      Wish I could help.
      Valerie

      Reply

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