18 Delicious 7 Layer Salad Recipes Amazing

Kickstart your culinary creativity with our roundup of 18 Delicious 7 Layer Salad Recipes that are sure to amaze! Whether you’re prepping for a potluck, family gathering, or just craving something fresh and flavorful, these layered beauties combine simplicity with spectacular taste. Dive into a world where every layer tells a story, and let’s make your next meal unforgettable. Ready to layer up? Let’s get started!

Classic 7 Layer Salad with Peas and Cheese

Remember those potlucks where the 7 Layer Salad was the star? I do, and that’s why I’m bringing this classic back into our kitchens today. It’s a dish that’s as fun to assemble as it is to eat, with each layer adding its own texture and flavor. Perfect for summer gatherings or when you need a quick, satisfying side.

Ingredients

• 1 head iceberg lettuce, chopped (for crunch)
• 1 cup frozen peas, thawed (no need to cook)
• 1/2 cup red onion, finely diced (soak in cold water to mellow the bite)
• 1 cup celery, diced (for a fresh crunch)
• 1 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp sugar (balances the tanginess)
• 1 cup cheddar cheese, shredded (sharp for more flavor)
• 6 slices bacon, cooked and crumbled (turkey bacon works too)

Instructions

1. In a large clear bowl, spread the chopped lettuce evenly to form the first layer.
2. Scatter the thawed peas over the lettuce for the second layer.
3. Sprinkle the diced red onion evenly over the peas for the third layer.
4. Add the diced celery as the fourth layer, spreading it out to cover the onion.
5. In a small bowl, mix the mayonnaise and sugar until well combined. Spread this mixture over the celery layer to create the fifth layer, sealing the edges to prevent the vegetables from drying out.
6. Sprinkle the shredded cheddar cheese over the mayonnaise layer for the sixth layer.
7. Top the salad with crumbled bacon as the final seventh layer.
8. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together.

Crunchy, creamy, and bursting with flavors, this 7 Layer Salad is a testament to the beauty of simple ingredients coming together. Serve it in the bowl for a dramatic effect or portion it out for individual servings at your next gathering.

Healthy 7 Layer Salad with Greek Yogurt Dressing

How many times have you looked for a salad that’s both nutritious and bursting with flavors? I stumbled upon this 7 Layer Salad with Greek Yogurt Dressing during one of my weekend meal preps, and it’s been a game-changer for my lunch routines ever since.

Ingredients

• 1 cup Greek yogurt (plain, for the dressing)
• 2 tbsp lemon juice (freshly squeezed for zestier flavor)
• 1 tbsp honey (adjust to taste)
• 1 clove garlic (minced, or 1/2 tsp garlic powder)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups romaine lettuce (chopped, or any leafy greens)
• 1 cup cherry tomatoes (halved, for a pop of color)
• 1/2 cucumber (sliced, peel if desired)
• 1/2 cup red onion (thinly sliced, soak in water to mellow the flavor)
• 1/2 cup shredded carrots (for crunch)
• 1/2 cup chickpeas (canned, drained and rinsed)
• 1/4 cup feta cheese (crumbled, or any cheese you prefer)

Instructions

1. In a small bowl, whisk together Greek yogurt, lemon juice, honey, minced garlic, salt, and black pepper until smooth. Set aside.
2. In a large clear bowl, start layering the salad ingredients in the following order: romaine lettuce, cherry tomatoes, cucumber slices, red onion, shredded carrots, chickpeas, and feta cheese.
3. Drizzle the prepared Greek yogurt dressing over the top layer just before serving, or serve it on the side for individual preference.
4. Tip: For the best flavor, let the salad sit for 10 minutes after adding the dressing to allow the flavors to meld.
5. Tip: If you’re prepping ahead, keep the dressing separate and add it right before eating to keep the salad crisp.
6. Tip: For an extra crunch, sprinkle some toasted nuts or seeds on top before serving.

Refreshingly crisp with a creamy tang from the dressing, this salad is a delight to the senses. Serve it in a mason jar for a portable lunch or layer it in a trifle dish for a stunning presentation at your next gathering.

Mexican 7 Layer Salad with Avocado and Salsa

Whenever I think of a dish that’s both vibrant and packed with flavors, the Mexican 7 Layer Salad with Avocado and Salsa instantly comes to mind. It’s a dish that brings back memories of summer potlucks and the joy of sharing food with friends. The layers not only make it visually appealing but also allow each ingredient to shine in every bite.

Ingredients

• 1 cup iceberg lettuce, shredded (for crunch)
• 1 cup black beans, rinsed and drained (or pinto beans for variation)
• 1 cup corn kernels, fresh or thawed from frozen
• 1 cup cherry tomatoes, halved (adds a juicy burst)
• 1 avocado, diced (for creaminess)
• 1/2 cup red onion, finely chopped (soak in water to mellow the sharpness)
• 1/2 cup salsa, homemade or store-bought (adjust spiciness to preference)
• 1/2 cup sour cream (light version works too)
• 1/2 cup cheddar cheese, shredded (sharp cheddar for more flavor)
• 1/4 cup cilantro, chopped (omit if you’re not a fan)
• Tortilla chips, crushed (for garnish and extra crunch)

Instructions

1. In a clear glass bowl or trifle dish, start by spreading the shredded iceberg lettuce evenly at the bottom to create the first layer.
2. Next, layer the black beans over the lettuce, ensuring they’re evenly distributed for a balanced bite.
3. Add the corn kernels as the third layer, spreading them out to cover the beans completely.
4. Place the halved cherry tomatoes on top of the corn, cut side up for a prettier presentation.
5. Scatter the diced avocado over the tomatoes, gently pressing down to adhere.
6. Sprinkle the finely chopped red onion over the avocado, distributing it evenly.
7. Dollop the salsa over the onion layer, using the back of a spoon to spread it gently.
8. Repeat the same technique with the sour cream, creating a smooth layer over the salsa.
9. Top with shredded cheddar cheese, covering the sour cream layer entirely.
10. Garnish with chopped cilantro and crushed tortilla chips just before serving to maintain their crunch.

Fresh and vibrant, this salad is a feast for the senses with its contrasting textures and flavors. Serve it in individual glasses for a chic presentation or as a centerpiece at your next gathering to impress your guests.

Vegetarian 7 Layer Salad with Chickpeas

Remember those potlucks where everyone brings a dish, and there’s always that one salad that disappears first? That’s the kind of magic we’re aiming for with this Vegetarian 7 Layer Salad with Chickpeas. It’s a vibrant, crunchy, and creamy delight that’s as fun to assemble as it is to eat, and today, I’m sharing my go-to version that’s been a hit at every gathering.

Ingredients

• 1 cup cooked chickpeas (canned is fine, just rinse and drain)
• 1 cup shredded carrots (for a sweet crunch)
• 1 cup diced cucumbers (peeled if you prefer)
• 1 cup cherry tomatoes, halved (adds a juicy burst)
• 1 cup shredded cheddar cheese (or any cheese you love)
• 1/2 cup sour cream (light works too)
• 1/4 cup mayonnaise (adjust to your creaminess preference)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• Salt and pepper to taste (start with a pinch and adjust)

Instructions

1. In a large bowl, layer the chickpeas evenly at the bottom.
2. Add the shredded carrots on top of the chickpeas for a colorful second layer.
3. Next, spread the diced cucumbers over the carrots for a refreshing crunch.
4. Arrange the halved cherry tomatoes on top of the cucumbers, cut side up to catch the dressing.
5. Sprinkle the shredded cheddar cheese evenly over the tomatoes.
6. In a small bowl, whisk together the sour cream, mayonnaise, and lemon juice until smooth. Tip: For a lighter dressing, you can substitute Greek yogurt for half of the sour cream.
7. Drizzle the dressing over the salad, making sure to cover the cheese layer completely. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
8. Season with salt and pepper to taste right before serving. Tip: For an extra kick, add a sprinkle of paprika or chili flakes on top.

The beauty of this salad is in its layers—each bite offers a different texture and flavor, from the creamy dressing to the crisp vegetables. Serve it in a clear bowl to show off the layers, or mix it all together for a hearty, unified flavor. Either way, it’s a dish that’s as versatile as it is delicious.

Low Carb 7 Layer Salad with Cauliflower

This morning, as I was rummaging through my fridge for something light yet satisfying, I stumbled upon the makings of what would become my new favorite low-carb dish. It’s a twist on the classic 7-layer salad, but with cauliflower stepping in to save the day for those of us watching our carb intake.

Ingredients

• 4 cups cauliflower, chopped into small florets (steam until just tender)
• 1 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp apple cider vinegar (adds a nice tang)
• 1 tsp sweetener (adjust to taste)
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon (turkey bacon works too)
• 1/4 cup chopped green onions
• 1/4 cup diced tomatoes (remove seeds for less moisture)

Instructions

1. Steam the cauliflower florets for about 5 minutes, or until just tender. Tip: Don’t overcook to keep the crunch.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sweetener until smooth. Tip: Taste as you go to adjust the sweetness.
3. In a large serving bowl, layer the steamed cauliflower, mayonnaise mixture, cheddar cheese, bacon, green onions, and diced tomatoes in that order. Tip: Press down lightly between layers to compact the salad.
4. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Getting this salad ready ahead of time not only makes it more flavorful but also gives you one less thing to worry about when dinner rolls around. The combination of crunchy cauliflower, creamy dressing, and the salty bite of bacon is downright addictive. Serve it in individual mason jars for a fun, portable lunch option.

BBQ Chicken 7 Layer Salad

Yesterday, I found myself craving something that combines the heartiness of BBQ with the freshness of a salad, and that’s how this BBQ Chicken 7 Layer Salad came to life. It’s the perfect dish for those who love a bit of smokiness with their greens, and trust me, it’s as fun to assemble as it is to eat.

Ingredients

• 2 cups cooked chicken, shredded (leftover BBQ chicken works great)
• 1 cup BBQ sauce (your favorite brand, or homemade)
• 1 head iceberg lettuce, chopped (for crunch)
• 1 cup cherry tomatoes, halved (adds a juicy burst)
• 1/2 cup red onion, thinly sliced (soak in water for 10 mins to mellow the bite)
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup ranch dressing (or blue cheese for a twist)
• 1/2 cup crispy bacon bits (because everything’s better with bacon)

Instructions

1. In a large bowl, layer the chopped iceberg lettuce as the base.
2. Evenly distribute the shredded BBQ chicken over the lettuce.
3. Drizzle the BBQ sauce over the chicken, using the back of a spoon to spread it lightly.
4. Scatter the cherry tomatoes and red onion slices over the BBQ sauce layer.
5. Sprinkle the corn kernels evenly across the salad.
6. Add a generous layer of shredded cheddar cheese on top of the corn.
7. Drizzle ranch dressing over the cheese, covering as much surface area as possible.
8. Finish by sprinkling crispy bacon bits over the top for that irresistible crunch.

The beauty of this salad lies in its layers—each bite offers a different combination of flavors and textures, from the smoky chicken to the crisp lettuce and creamy dressing. Serve it in a clear bowl to showcase the vibrant layers, or mix it all together for a hearty, unified flavor experience.

Seafood 7 Layer Salad with Shrimp and Crab

Every summer, I find myself craving dishes that are both refreshing and satisfying, and this Seafood 7 Layer Salad with Shrimp and Crab hits all the right notes. It’s a dish that reminds me of family gatherings by the beach, where the flavors of the ocean are always the star of the show.

Ingredients

• 1 lb cooked shrimp, peeled and deveined (thaw if frozen)
• 1 lb lump crab meat (fresh or pasteurized, not imitation)
• 1 cup mayonnaise (for a lighter version, use Greek yogurt)
• 1/2 cup sour cream
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp Old Bay seasoning (adjust to taste)
• 1 head iceberg lettuce, chopped (for crunch)
• 1 cup cherry tomatoes, halved (adds a pop of color and sweetness)
• 1/2 cup red onion, finely diced (soak in cold water to mellow the bite)
• 1 avocado, diced (adds creaminess)
• 1/2 cup shredded cheddar cheese (sharp cheddar recommended)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, and Old Bay seasoning. Whisk until smooth to create the dressing.
2. Layer the chopped iceberg lettuce at the bottom of a clear trifle dish or large glass bowl to showcase the layers.
3. Evenly distribute the shrimp and crab meat over the lettuce, ensuring each bite gets a mix of seafood.
4. Scatter the halved cherry tomatoes and diced red onion over the seafood layer for a burst of flavor and color.
5. Drizzle half of the dressing over the layers, using a spoon to spread it gently without disturbing the arrangement.
6. Add the diced avocado and shredded cheddar cheese as the next layers, pressing lightly to adhere.
7. Finish with the remaining dressing, spreading it evenly over the top, and garnish with chopped parsley.
8. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Zesty and vibrant, this salad is a feast for the eyes and the palate. The layers offer a delightful mix of textures, from the crisp lettuce to the creamy avocado, while the seafood and dressing bring a rich, tangy depth. Serve it in individual mason jars for a portable picnic option that’s sure to impress.

Vegan 7 Layer Salad with Tahini Dressing

Vegan 7 Layer Salad with Tahini Dressing is the kind of dish that brings a burst of color and flavor to any table, and trust me, it’s as fun to make as it is to eat. I remember the first time I tried a version of this at a potluck; I was skeptical about how all the layers would come together, but one bite was all it took to convert me. Now, it’s a staple in my summer recipe rotation, especially when I’m looking to impress with minimal effort.

Ingredients

• 1 cup quinoa, rinsed (for a nutty base)
• 2 cups water (to cook quinoa)
• 1 can chickpeas, drained and rinsed (for protein)
• 1 avocado, diced (adds creaminess)
• 1 cup cherry tomatoes, halved (for a juicy pop)
• 1 cucumber, diced (for crunch)
• 1/4 cup red onion, finely chopped (adjust to taste)
• 1/4 cup tahini (the dressing star)
• 2 tbsp lemon juice (brightens the dressing)
• 1 tbsp maple syrup (for a hint of sweetness)
• 1/2 tsp garlic powder (adds depth)
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
2. While quinoa cooks, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, garlic powder, salt, and pepper in a small bowl. Tip: If the dressing is too thick, add water one tablespoon at a time until desired consistency.
3. In a large serving bowl, layer the cooked quinoa, chickpeas, avocado, cherry tomatoes, cucumber, and red onion. Tip: Press down lightly on each layer to keep the salad compact and visually appealing.
4. Drizzle the tahini dressing over the top layer just before serving, or serve it on the side for guests to add themselves.

Mmm, the contrast between the creamy avocado and tahini dressing against the crisp cucumber and juicy tomatoes is nothing short of magical. For an extra touch, sprinkle some toasted sesame seeds on top or serve with a side of warm pita bread to scoop up every delicious layer.

Gluten-Free 7 Layer Salad with Quinoa

Now, let me tell you about a dish that’s become a staple in my summer gatherings—the Gluten-Free 7 Layer Salad with Quinoa. It’s not just a salad; it’s a vibrant, crunchy, and utterly satisfying meal that brings color and nutrition to the table. I remember the first time I made it for a friend’s potluck, and it was the first dish to disappear!

Ingredients

• 1 cup quinoa, rinsed (for a nuttier flavor, toast it lightly before cooking)
• 2 cups water (or vegetable broth for extra flavor)
• 1 cup cherry tomatoes, halved (rainbow ones add a beautiful pop of color)
• 1 cup cucumber, diced (peeled or unpeeled based on preference)
• 1 cup red bell pepper, diced (orange or yellow work too for variety)
• 1 avocado, diced (add right before serving to prevent browning)
• 1/2 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the sharpness)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for the best flavor)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
3. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and let it cool to room temperature. Tip: Spread it on a baking sheet to cool faster.
4. In a large bowl, layer the cooled quinoa, cherry tomatoes, cucumber, red bell pepper, avocado, and red onion.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle over the salad just before serving. Tip: Add the dressing in batches to ensure it’s evenly distributed without making the salad soggy.
6. Gently toss the salad to combine all the layers without mashing the avocado. Tip: Use a large spoon and fork to toss for the best results.

Layers of textures from the crunchy vegetables to the creamy avocado and fluffy quinoa make every bite interesting. The lemon dressing brightens up the dish, making it perfect for a sunny day. Serve it in a clear bowl to show off the beautiful layers, or pack it in mason jars for a portable lunch option.

Keto 7 Layer Salad with Bacon and Eggs

Craving something crunchy, creamy, and utterly satisfying without breaking your keto diet? I’ve got you covered with this 7 Layer Salad that’s packed with bacon and eggs, making it a perfect dish for those who love a hearty meal without the guilt. It’s a dish that reminds me of summer picnics, but honestly, I make it year-round because it’s just that good.

Ingredients

• 6 cups chopped romaine lettuce (pack it down in the measuring cup for more greens)
• 1 cup mayonnaise (for extra creaminess, try avocado mayo)
• 1 tbsp apple cider vinegar (adds a nice tang, adjust to taste)
• 1/2 tsp garlic powder (or fresh minced garlic for more punch)
• 1/2 tsp salt (I like sea salt for its texture)
• 1/4 tsp black pepper (freshly ground tastes best)
• 1 cup shredded cheddar cheese (sharp cheddar adds more flavor)
• 1/2 cup cooked and crumbled bacon (about 6 slices, save some for garnish)
• 4 hard-boiled eggs, chopped (for perfect eggs, boil for 12 minutes)
• 1/2 cup diced tomatoes (remove seeds for less moisture)
• 1/4 cup sliced green onions (both green and white parts)

Instructions

1. In a large bowl, layer the chopped romaine lettuce as the base.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, garlic powder, salt, and black pepper until smooth. Tip: Let the dressing sit for 10 minutes to allow the flavors to meld.
3. Spread the dressing evenly over the lettuce.
4. Sprinkle the shredded cheddar cheese over the dressing layer.
5. Add the crumbled bacon on top of the cheese.
6. Distribute the chopped hard-boiled eggs over the bacon.
7. Scatter the diced tomatoes and sliced green onions over the eggs. Tip: For a prettier presentation, add the tomatoes and green onions in a circular pattern.
8. Cover and refrigerate for at least 1 hour before serving to let the flavors combine. Tip: If you’re in a hurry, 30 minutes will do, but the longer it sits, the better it tastes.

Mmm, the first bite is always a surprise with the crisp lettuce against the creamy dressing, followed by the smoky bacon and rich eggs. Serve it in a clear glass bowl to show off the layers, or pack it in mason jars for a portable lunch option.

Asian 7 Layer Salad with Sesame Dressing

Every time I think about bringing a dish to a potluck, my mind immediately goes to this Asian 7 Layer Salad with Sesame Dressing. It’s not just a salad; it’s a conversation starter, packed with textures and flavors that somehow remind me of my first trip to a night market in Taipei.

Ingredients

• 1 cup shredded cabbage (for crunch)
• 1 cup shredded carrots (adds sweetness)
• 1 cup cooked and chilled rice noodles (or any thin noodles)
• 1 cup edamame, shelled (for a pop of color)
• 1/2 cup chopped green onions (adjust to taste)
• 1/4 cup cilantro, chopped (optional for garnish)
• 1/4 cup roasted peanuts, crushed (for texture)
• 1/4 cup sesame seeds, toasted (enhances flavor)
• 1/3 cup soy sauce (or tamari for gluten-free)
• 2 tbsp sesame oil (or any neutral oil)
• 1 tbsp rice vinegar (adjust to taste)
• 1 tbsp honey (or maple syrup for vegan)
• 1 garlic clove, minced (for a kick)
• 1 tsp ginger, grated (fresh is best)

Instructions

1. In a large bowl, layer the shredded cabbage, carrots, rice noodles, and edamame in order.
2. Sprinkle the chopped green onions and cilantro over the top for a fresh flavor.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined.
4. Drizzle the dressing evenly over the salad layers, ensuring each layer gets some flavor.
5. Top the salad with crushed peanuts and toasted sesame seeds for added crunch and nuttiness.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Just like that, you’ve got a salad that’s as pleasing to the eye as it is to the palate. The combination of crunchy vegetables, soft noodles, and the rich sesame dressing creates a harmony of textures and flavors. Try serving it in individual mason jars for a fun, portable option at your next gathering.

Summer 7 Layer Salad with Fresh Berries

Wow, nothing says summer like a vibrant, fresh berry salad that’s as pleasing to the eye as it is to the palate. I remember the first time I made this 7-layer salad; it was for a family picnic, and the combination of sweet berries with the creamy dressing was an instant hit.

Ingredients

• 1 cup strawberries, hulled and sliced (try to pick the ripest ones for maximum sweetness)
• 1 cup blueberries (fresh is best, but frozen will work in a pinch)
• 1 cup raspberries (handle gently to keep them intact)
• 1 cup blackberries (look for plump, dark berries)
• 1 cup Greek yogurt (plain or vanilla for a hint of sweetness)
• 1/4 cup honey (adjust to taste, depending on the sweetness of your berries)
• 1/2 cup granola (choose your favorite kind for added crunch)

Instructions

1. In a large clear bowl, layer the strawberries at the bottom for a colorful base.
2. Add the blueberries next, spreading them evenly to cover the strawberries.
3. Gently place the raspberries on top of the blueberries, being careful not to crush them.
4. Layer the blackberries over the raspberries, distributing them evenly.
5. In a small bowl, mix the Greek yogurt and honey until well combined. Tip: If the honey is too thick, warm it slightly for easier mixing.
6. Spread the yogurt mixture over the top layer of berries, covering them completely. Tip: Use the back of a spoon to smooth the yogurt for a neat appearance.
7. Sprinkle the granola evenly over the yogurt layer for a delightful crunch. Tip: Add the granola just before serving to keep it crisp.

Dig into this salad to experience a symphony of textures, from the creamy yogurt to the juicy berries and crunchy granola. It’s perfect served in individual glasses for a fancy touch or straight from the bowl for a casual family dinner.

Winter 7 Layer Salad with Roasted Vegetables

As the chilly winds start to howl outside, there’s nothing quite like a hearty, layered salad to bring warmth and color to the table. I remember the first time I made this Winter 7 Layer Salad with Roasted Vegetables; it was a snowy evening, and the oven’s warmth made the kitchen the coziest spot in the house.

Ingredients

• 2 cups butternut squash, cubed (peeled for smoother texture)
• 1 cup Brussels sprouts, halved (trim the stems for even roasting)
• 1 large beet, peeled and diced (wear gloves to avoid stains)
• 1/2 cup olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1 tsp salt (fine grain dissolves better)
• 1/2 tsp black pepper (freshly ground for more flavor)
• 4 cups mixed greens (baby spinach works great too)
• 1/2 cup feta cheese, crumbled (goat cheese for a tangier taste)
• 1/4 cup walnuts, toasted (for a crunchy finish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the butternut squash, Brussels sprouts, and beet with 1/4 cup olive oil, salt, and pepper on a baking sheet. Spread them out so they roast evenly, not steam.
3. Roast the vegetables for 25 minutes, or until they’re tender and caramelized at the edges. Stir halfway through for uniform cooking.
4. Whisk together the remaining olive oil and balsamic vinegar in a small bowl to create the dressing. Taste and adjust the seasoning if needed.
5. In a large serving dish, layer the mixed greens first, followed by the roasted vegetables, feta cheese, and toasted walnuts.
6. Drizzle the dressing over the top just before serving to keep the greens crisp.

Brimming with textures from the crunchy walnuts to the creamy feta, this salad is a feast for the senses. The roasted vegetables add a sweetness that balances the tangy dressing perfectly. Try serving it in individual jars for a portable lunch option that’s as practical as it is pretty.

Spring 7 Layer Salad with Asparagus and Peas

Unbelievably fresh and vibrant, this Spring 7 Layer Salad with Asparagus and Peas is my go-to when I want something that screams spring. It’s a dish that brings back memories of my grandmother’s garden, where the peas and asparagus were always the first to greet us after the long winter.

Ingredients

• 1 cup fresh peas (frozen works too, just thaw them first)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces (look for bright green, firm stalks)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup cooked, crumbled bacon (omit for a vegetarian version)
• 2 hard-boiled eggs, sliced (perfect for adding protein)
• 1/4 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)

Instructions

1. Blanch the asparagus in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking and preserve the bright green color.
2. In a small bowl, whisk together the mayonnaise, lemon juice, salt, and pepper to create the dressing.
3. Layer the peas, blanched asparagus, red onion, cheddar cheese, bacon, and sliced eggs in a clear glass bowl for a beautiful presentation.
4. Drizzle the dressing evenly over the top layer, then cover and refrigerate for at least 1 hour to allow the flavors to meld.
5. Before serving, give the salad a gentle toss to distribute the dressing, or leave it layered for a stunning visual effect.

Not only does this salad boast a delightful crunch from the fresh vegetables, but the creamy dressing ties all the layers together perfectly. Serve it in individual mason jars for a portable picnic option or as a centerpiece at your next spring gathering.

Fall 7 Layer Salad with Pumpkin and Kale

Sometimes, the best dishes come from the simplest combinations, especially when autumn rolls around. I remember tossing together this 7-layer salad on a crisp fall evening, and it’s been a staple in my kitchen ever since. The layers of pumpkin, kale, and a few other goodies create a harmony of flavors that’s just too good to pass up.

Ingredients

• 2 cups cubed pumpkin (1-inch cubes, for even roasting)
• 4 cups chopped kale (stems removed, for tenderness)
• 1/2 cup dried cranberries (for a sweet contrast)
• 1/4 cup pumpkin seeds (toasted, for crunch)
• 1/2 cup crumbled feta cheese (or goat cheese, for creaminess)
• 1/4 cup olive oil (extra virgin, for richness)
• 2 tbsp apple cider vinegar (adjust to taste, for tanginess)
• 1 tsp maple syrup (or honey, for a hint of sweetness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground, for best flavor)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the pumpkin cubes with 2 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper on a baking sheet. Spread them out in a single layer for even cooking.
3. Roast the pumpkin for 25 minutes, or until tender and slightly caramelized, stirring halfway through for uniform browning.
4. While the pumpkin roasts, whisk together the remaining olive oil, apple cider vinegar, maple syrup, 1/4 tsp salt, and black pepper in a small bowl to create the dressing.
5. In a large serving bowl, layer the kale, roasted pumpkin, dried cranberries, pumpkin seeds, and feta cheese. Drizzle the dressing over the top just before serving to keep the kale crisp.

After assembling, the salad presents a delightful mix of textures—creamy feta, crunchy pumpkin seeds, and tender kale. The roasted pumpkin adds a sweet depth that pairs beautifully with the tangy dressing. For an extra touch, serve it with a side of crusty bread to soak up any leftover dressing.

Spicy 7 Layer Salad with Jalapenos and Hot Sauce

Oh, the joys of a layered salad that packs a punch! I remember the first time I tried adding jalapenos and hot sauce to my 7-layer salad; it was a game-changer. Now, it’s my go-to dish for potlucks because it’s not only visually stunning but also has that kick that wakes up your taste buds.

Ingredients

• 1 head iceberg lettuce, chopped (for crunch)
• 1 cup cherry tomatoes, halved (adds a sweet contrast)
• 1/2 cup red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 1 cup cheddar cheese, shredded (sharp cheddar works best)
• 1/2 cup cooked bacon, crumbled (for a smoky flavor)
• 1/4 cup jalapenos, sliced (adjust based on heat preference)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 tbsp hot sauce (I prefer Cholula for its flavor)
• 1 tsp garlic powder (for an extra layer of flavor)

Instructions

1. In a large clear bowl, layer the chopped iceberg lettuce as the base.
2. Evenly distribute the cherry tomatoes over the lettuce.
3. Scatter the soaked and drained red onion slices next.
4. Sprinkle the shredded cheddar cheese over the onions.
5. Add the crumbled bacon on top of the cheese layer.
6. Place the sliced jalapenos over the bacon for that spicy kick.
7. In a small bowl, mix the mayonnaise (or Greek yogurt) with hot sauce and garlic powder until well combined.
8. Spread the dressing evenly over the top layer, sealing the edges to cover the salad.
9. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

Great for those who love a bit of heat, this salad offers a crunchy texture with creamy, spicy notes. Serve it with extra hot sauce on the side for the brave souls at your table.

Sweet 7 Layer Salad with Fruit and Honey

Nothing beats the joy of digging into a refreshing, colorful salad, especially when it’s as vibrant and sweet as this 7-layer masterpiece. I remember the first time I made it for a summer potluck, and it was the talk of the party—everyone wanted the recipe!

Ingredients

• 2 cups mixed greens (baby spinach or kale work great for a sturdy base)
• 1 cup strawberries, sliced (hull them first for easier eating)
• 1 cup blueberries (fresh is best, but frozen thawed works in a pinch)
• 1 cup mango, diced (ripe but firm to hold up in layers)
• 1/2 cup Greek yogurt (opt for full-fat for creaminess)
• 2 tbsp honey (local if possible, for that floral touch)
• 1/4 cup sliced almonds (toast them lightly for extra crunch)

Instructions

1. In a large clear bowl, start by spreading the mixed greens evenly at the bottom to create your first layer.
2. Arrange the sliced strawberries over the greens, covering them as evenly as possible for a beautiful second layer.
3. Next, sprinkle the blueberries over the strawberries, ensuring they’re distributed well for a pop of color in the third layer.
4. Carefully place the diced mango on top of the blueberries, creating the fourth layer with these sweet, juicy pieces.
5. In a small bowl, whisk together the Greek yogurt and honey until smooth. This will be your creamy fifth layer.
6. Drizzle the yogurt-honey mixture over the mango layer, using the back of a spoon to spread it gently without disturbing the layers below.
7. Finally, sprinkle the toasted sliced almonds over the top as the seventh layer, adding a delightful crunch.
8. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully.

You’ll love how the creamy yogurt contrasts with the crisp greens and juicy fruit, while the almonds add a satisfying crunch. Serve it in individual mason jars for a portable, picnic-ready version that’s as Instagram-worthy as it is delicious!

Savory 7 Layer Salad with Garlic and Herbs

How many times have you stared into your fridge, wondering what to make with the odds and ends lurking in the crisper? That’s exactly how this Savory 7 Layer Salad with Garlic and Herbs was born in my kitchen—a happy accident that’s now a staple at my family gatherings.

Ingredients

• 1 head iceberg lettuce, chopped (for crunch)
• 1 cup cherry tomatoes, halved (or any small tomatoes)
• 1 cucumber, thinly sliced (peel if desired)
• 1/2 red onion, thinly sliced (soak in cold water for 10 minutes to mellow the bite)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup cooked bacon, crumbled (turkey bacon works too)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp fresh dill, chopped (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. In a large bowl, layer the chopped lettuce as the base.
2. Arrange the cherry tomatoes and cucumber slices over the lettuce.
3. Scatter the soaked and drained red onion slices evenly.
4. Sprinkle the shredded cheddar cheese next, covering the vegetables.
5. Top with crumbled bacon for a smoky crunch.
6. In a small bowl, whisk together mayonnaise, minced garlic, dill, parsley, salt, and pepper until smooth.
7. Drizzle the dressing over the salad just before serving to keep everything crisp.
8. Toss gently at the table to reveal all the layers and flavors.

Digging into this salad is like uncovering a treasure chest of flavors—each layer offers something unique. The garlic and herbs in the dressing tie everything together beautifully, making it a refreshing side or a light main on a warm day.

Conclusion

Great variety awaits in these 18 Delicious 7 Layer Salad Recipes, offering something for every taste and occasion. Whether you’re a seasoned chef or a kitchen newbie, these salads promise to delight. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos