Name: 7 Layer Salad (Seven Layer Salad Recipe)
Prep time: 20 min
Ingredients: 1 head Iceberg Lettuce ((or Romaine Hearts)); 6 to 8 slices Bacon ((cooked until crispy)); 4 to 6 Hard Boiled Eggs ((peeled and chopped)); 1 1/2 cups Cheddar Cheese; 1 to 1 1/2 cups Grape or Cherry Tomatoes ((cut in half lengthwise)); 2 Avocados ((diced and sprinkled with lemon juice)); 1 Hot House Cucumber; 1 can Garbanzo Beans ((optional, rinse and drained)); Homemade Ranch Dressing

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This classic Seven Layer salad is layered with iceberg lettuce, smoky bacon, hard-boiled eggs, sharp cheddar cheese, fresh veggies, and your choice of peas or garbanzo beans, plus creamy avocado. It’s the ultimate make-ahead side dish, perfect for BBQs or family dinners. This easy, crowd-pleasing 7 Layer Salad is topped with a generous drizzle of homemade ranch dressing. This easy, crowd-pleasing layered salad is a beautiful, delicious side dish!

I grew up going to potlucks at the park or at some church function all of the time. My Mom loved to bring a layered salad because it was what we called a “showstopping salad.” Everyone would ooh and ahh about how pretty of a salad it was, and then they tasted it and immediately asked my Mom for the recipe.

I wanted to take a classic salad recipe and modernize it. We are elevating it a bit! Instead of a bland mayonnaise-forward dressing, we are going with a fresh herby homemade ranch dressing. Instead of peas, we are pivoting to garbanzo beans or cucumbers. We are even adding in some fresh avocado because it pairs perfectly with the bacon and egg.

Why you will love this Easy Seven Layer Salad:

Perfect for Entertaining: This salad looks beautiful in a trifle dish or glass bowl, showing off the layers. This easy salad is ideal for parties, holidays, or BBQs.
Make-Ahead Friendly: Prepare it in advance and let the flavors meld in the fridge. It gets even better with time, making it the perfect make-ahead dish to serve.
Customizable: Swap in your favorite vegetables, cheeses, or proteins. Whether you keep it classic or put your own twist on it, it’s always delicious!

Ingredients:

Iceberg Lettuce: This is the classic go-to lettuce but feel free to use romaine lettuce instead.
Bacon: Cook the bacon until nice and crispy so it remains crispy even in a salad. I like to cook the bacon in an oven for a less messy option but on a skillet works great too.
Hard Boiled Eggs: Cooking hard boiled eggs is super easy! Here’s a tutorial on cooking the perfect hard boiled eggs.
Cheddar Cheese: I like to freshly grate the cheddar cheese but you can use pre-packaged shredded cheddar cheese as well.
Tomatoes: Use your favorite type of tomatoes. I suggest using grape tomatoes cut into half.
Peas or Garbanzo Beans: Use defrosted frozen peas or drained garbanzo beans. For a more modern salad, I suggest using garbanzo beans or even cucumbers.
Avocados or Cucumbers: For a creamy element, add fresh avocado. For a crunchy element, add cucumbers.
Homemade Ranch Dressing

Substitutions & Variations:

Dressing: Use your favorite type of dressing from homemade ranch dressing to honey mustard dressing.

Cheese: Swap cheddar for Monterey Jack or feta for a different flavor profile.

Greens: Use romaine instead of iceberg for a more nutrient-dense base.

Additions: Add red onion, bell peppers, or corn for extra crunch.

How to Make Seven Layer Salad:

Cook the Bacon. There are two methods to choose from: Oven Method – Preheat oven to 400°F. Line a baking sheet with foil or parchment. Place bacon slices in a single layer. Bake 18–20 minutes, or until crispy. Drain on paper towels and crumble once cooled. Skillet Method – Place bacon in a cold skillet, then turn the heat to medium. Cook, halfway through, until evenly crisp (8–12 minutes). Drain on paper towels and crumble.
Prep the other salad ingredients. Lettuce: Chop or shred iceberg and pat dry thoroughly (wet lettuce = soggy salad). Eggs: Hard-boil, then chop coarsely. Cheddar: Shred or use pre-shredded sharp cheddar. Tomatoes: Slice grape/cherry tomatoes lengthwise. Peas or Garbanzo Beans: Rinse under warm water to thaw and pat dry or drain garbanzo beans. Avocados: Dice right before layering. To prevent browning, toss in lemon juice (1–2 tsp per avocado).
Assemble the Salad. Layer the 7 salad ingredients depending on preference. Here is a suggested order: Lettuce (base layer), Tomatoes (cut side up to prevent sogginess), Peas or garbanzo beans, Tomatoes (cut side up to prevent sogginess), Hard Boiled Chopped eggs, Diced cucumbers or avocados (may put on top), Crispy bacon crumbles, and Cheddar cheese.
Add the Dressing. Drizzle ranch dressing evenly over the top layer of the salad. Do NOT toss until ready to serve as it keep the layers crisp and pretty.

Frequently Asked Questions:

Can I make this salad the night before?
Yes! I suggest cutting up all of the vegetables and placing them in separate containers until you are ready to assemble the salad. Just add delicate toppings like avocado and bacon (if you want it to be crispy) right before serving.

How do I keep the avocado from browning?

Toss it with a little lemon juice or add it just before serving.

Can I use store-bought ranch?
Yes, but homemade ranch gives the best flavor and freshness.

How to make the perfect crispy bacon?

For extra crispy bacon, lay the strips on a foil-lined baking sheet. Bake at 400°F for 15–20 minutes, depending on thickness, and don’t overcrowd the pan.

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7 Layer Salad (Seven Layer Salad Recipe)

By: Modern Honey® – www.modernhoney.com

The retro classic salad with a modern twist. Iceberg lettuce, tomatoes, bacon, hard boiled eggs, avocado, cucumber, garbanzo beans (optional), topped with homemade ranch dressing.

Prep Time: 20

Servings: 8

Ingredients

▢ 1 head Iceberg Lettuce (or Romaine Hearts)
▢ 6 to 8 slices Bacon (cooked until crispy)
▢ 4 to 6 Hard Boiled Eggs (peeled and chopped)
▢ 1 1/2 cups Cheddar Cheese
▢ 1 to 1 1/2 cups Grape or Cherry Tomatoes (cut in half lengthwise)
▢ 2 Avocados (diced and sprinkled with lemon juice)
▢ 1 Hot House Cucumber
▢ 1 can Garbanzo Beans (optional, rinse and drained)
▢ Homemade Ranch Dressing https://www.modernhoney.com/homemade-ranch-dressing/

Instructions

Cook the Bacon. There are two methods to choose from: Oven Method – Preheat oven to 400°F. Line a baking sheet with foil or parchment. Place bacon slices in a single layer. Bake 18–20 minutes, or until crispy. Drain on paper towels and crumble once cooled. Skillet Method – Place bacon in a cold skillet, then turn the heat to medium. Cook, halfway through, until evenly crisp (8–12 minutes). Drain on paper towels and crumble.
Prep the other salad ingredients. Lettuce: Chop or shred iceberg and pat dry thoroughly (wet lettuce = soggy salad). Eggs: Hard-boil, then chop coarsely. Cheddar: Shred or use pre-shredded sharp cheddar. Tomatoes: Slice grape/cherry tomatoes lengthwise. Peas or Garbanzo Beans: Rinse under warm water to thaw and pat dry or drain garbanzo beans. Cucumbers: Cut into halves. Avocados: Dice right before layering. To prevent browning, toss in lemon juice (1–2 tsp per avocado).
Assemble the Salad. Layer the 7 salad ingredients depending on preference. Here is a suggested order: Lettuce (base layer), Tomatoes (cut side up to prevent sogginess), Peas or garbanzo beans, Tomatoes (cut side up to prevent sogginess), Hard Boiled Chopped eggs, Diced cucumbers or avocados (may put on top), Crispy bacon crumbles, and Cheddar cheese.
Add the Dressing. Drizzle ranch dressing evenly over the top layer of the salad. Do NOT toss until ready to serve as it keep the layers crisp and pretty.