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Seven Layer Salad + Chili + Cornbread Tradition
I grew up eating 7 Layer Salad on Sundays when the weather was chilly and football was on – my Mom always served it with some slow cooker chili and gluten-free cornbread and I still crave it every time the temperature dip every September/October. I know everyone has their own version of this classic recipe – this is my Mom’s version! I especially love the mayonnaise-honey mixture!
Looking for Another Salad Side Dish?
If you love them as much as we do, you definitely need to try our Pea Salad + Sweet Chili Vinaigrette!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- iceberg lettuce – this crisp lettuce is the traditional lettuce that is used, but feel free to use romaine lettuce or any other mixed greens (but iceberg give it a nice crunch!).
- yellow onion – option to swap out for diced white onions or red onions.
- mayo – some Grandma seven layer salad recipes call for Miracle Whip, instead of mayo. Use what works for you!
- honey – I like to use honey to sweeten the mayo – you could just use granulated or coconut sugar if you want to reach your desired sweetness.
- shredded cheese – highly recommend a colby jack cheese here – but feel free to mix it up!
How To Make Seven Layer Salad
Alright, let’s grab a glass bowl for serving and start layering! First, lettuce, then peas, onion, and celery.
Now mix up that creamy, sweet dressing in a small bowl.
Spread that dressing on top and pile on the cheese and crispy bacon!
Salad Variations
In the recipe card we went with the classics, but feel free to switch some things up! Trying adding some chopped boiled eggs, green onions, cherry tomatoes, bell peppers, or parmesan cheese. Option to keep it traditional or mix it up for your own creation.
Best Ways To Serve Seven Layer Salad
As I said before, for me this is a must-serve with chili and cornbread (but feel free to try Smoked Chili and Smoked Cornbread)! The cool crispness of the salad is goes so well with your favorite warm bowl of chili. But, it also makes a great side dish for the holiday table at your next special occasion. Or turn it into a main dish for dinner tomorrow night by adding some protein, like grilled chicken cutlets!
Make Ahead of Time
You can prep most of this salad ahead of time. What we recommend, is prepping all the ingredients, layer the lettuce, peas, onion, and celery. Cover with plastic wrap or aluminum foil and refrigerate until ready to serve. The mayo sauce mixture can also be mixed and stored in the fridge until ready to serve. When you are ready, just spread the mayo mixture on top and add the cheese and bacon on top!
Storage
Due to the mayo layer, keeping leftover salad can get a little soggy. We usually transfer to an airtight container and enjoy it the next day. After about 24 hours it gets too mushy for us.
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Seven Layer Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8–10 servings 1x
- Category: Salad
- Method: Counter Top
- Cuisine: American
Description
Our classic Seven Layer Salad recipe with a few (healthier) twists! It’s always a hit and really easy to make! Perfect for holidays, get-togethers or weeknight meals!
Ingredients
- 1/2 head of iceberg lettuce, rip into small pieces
- 1 small bag frozen peas, thawed and uncooked
- 1/2 cup sweet yellow onion, diced (or white onion)
- 1 cup celery, sliced
- 1 1/2 cup mayo (homemade or store-bought)
- 1 tablespoon honey (to taste)
- 1 cup shredded colby jack cheese (feel free to use dairy-free)
- 1 cup bacon bits (about 8 slices of cooked bacon)
Instructions
- Layer: In a 9×9 pan or trifle bowl, start layering this salad with lettuce on the bottom and then the thawed peas, diced onion, and celery.
- Mayo Mixture: Put mayo and honey in a small bowl and mix to combine. Taste and add additional honey, to taste. Spread this mixture on top of the salad in an even layer.
- Top the Salad: Sprinkle the cheese on top and then the bacon bits.
- Serve: Enjoy this delicious salad with any main dish – we love it with Cornbread and Classic Chili (although Pumpkin Chili is also amazing with it too).
Notes
- Flexible: the salad ingredients are SO easy to adjust, if you have a bigger or smaller pan. Amounts listed can be used as suggestions and if you end up adding more or less of something, it will still work perfectly.
- Lettuce: we have always used iceberg lettuce, but feel free to use other types of lettuce or greens.
- Mayo: I grew up using Hellmann’s mayo, but if you want a healthier version we love our basic homemade mayo!
- Bacon Bits: we grew up using store-bought bacon bits, but you can always cook your favorite paleo/Whole30 bacon (or regular bacon) and chop it up – whatever works best for you!
- Prep Ahead: simply layer everything until you get to the mayo sauce. Cover and refrigerate. Prepare the mayo sauce, cover and refrigerate. Right before serving add the mayo sauce layer and then the cheese and bacon.
Nutrition
- Serving Size: 6oz
- Calories: 235
- Sugar: 3.3 g
- Sodium: 417.7 mg
- Fat: 20.2 g
- Carbohydrates: 7.3 g
- Protein: 5.9 g
- Cholesterol: 43.2 mg
Originally published 12/4/19. Recipe retested and new photos added 10/21/24.
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