7 Layer Salad

RECIPE WALK-THROUGH

How To Make a 7 Layer Salad

See the recipe card below for full, detailed instructions

Step 1: Choose your dish.

A Trifle bowl shows off layers beautifully, but a 9×13 glass baking dish works great too (and most people already have this on hand).

• Pro Tip: Glass is key — you want to see those colorful layers through the sides

Step 2: Layer the lettuce base.

Place half of the lettuce in the bottom of your dish.

• Lettuce types: Iceberg is the traditional option because it stays crisp and crunchy under the dressing. Romaine works well, too, if you prefer a slightly sturdier leaf. Both hold up better than delicate greens, like spinach or mixed lettuce.
• Quick Note: Press lettuce gently but don’t pack it down—you want some air for texture

Sprinkle some salt over the lettuce.

• Why salt? The salt helps draw out excess moisture — it’s a great tip if you’re assembling the salad a few hours ahead. It also lightly seasons the greens, so every bite has a bit of flavor even before the dressing hits.

Step 3: Add red onion.

Use a sharp knife to slice the red onion into thin strips so they distribute evenly and add just the right pop of flavor in every bite. Sprinkle the onion evenly over the lettuce.

• Why red onion? The purple color adds visual appeal and the flavor mellows when chilled overnight. If you prefer something milder, swap in green onions or use half the amount of red onion.
• No onions? Red cabbage will also work for a bright and colorful second layer.

Step 4: Create the egg layer.

Egg prep: You can make hard-boiled eggs the traditional way or use your Air Fryer or Instant Pot to make them.

• Pro Tip: Make hard-boiled eggs the day before or use store-bought to save time.

For the prettiest presentation, slice hard-boiled eggs crosswise into even rounds so the bright yellow yolks are centered and visible against the whites. You’ll get about 3-4 good slices per egg. Set the end pieces aside (you’ll chop them up in a minute).

Arrange the egg slices standing upright or slightly overlapping around the outer edge of the bowl — this frames the salad with a pop of color and makes those sunny yolks stand out through the glass.

Chop up any remaining egg ends and pieces and sprinkle them over the onion.

Step 5: Build the veggie layers.

Layer the veggies for color contrast and texture variety. I used green peas, orange carrots, and red bell pepper for a rainbow effect. Distribute the veggies evenly from edges inward so you can see the colors from the exterior of the bowl.

• Substitution ideas: Swap cucumbers for carrots, add celery, or use cherry tomatoes. The key is choosing different colors for a rainbow effect.

Step 6: Top with remaining lettuce.

Finish off the salad with the remaining lettuce. This second lettuce layer creates a “seal” for the dressing. Press down gently to make room for the dressing.

Step 7: Make and add dressing.

Whisk together mayonnaise, sour cream, apple cider vinegar, hot sauce, sugar, salt, and pepper until smooth.

• Dressing variations: For a more traditional version, skip the hot sauce. You can also use all mayonnaise for a richer dressing, swap sour cream for Greek yogurt to lighten it up, or use store-bought ranch dressing instead of making your own.

Pour over the top and spread to the edges (this seals everything). The dressing layer is crucial for keeping the salad fresh and adding flavor throughout.

• Quick Note: The dressing should reach all the way to the edges to create a proper seal.

Step 8: Add final toppings.

Cheese and bacon (optional but delicious): Shredded cheddar is classic, but you can also use Parmesan or pepper jack. Cook bacon until crispy, then crumble it on top.

Other garnish ideas include green onions, extra cheese, and fresh parsley.

• Note: This makes it technically a 9-layer salad, but who’s counting?

Step 9: Chill and serve.

Cover with plastic wrap

Chill for a minimum of 6 hours or up to 24 hours in the refrigerator.

Serve cold, no mixing required (though you can toss everything together to serve).