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Overnight 7 Layer Salad is an old classic recipe that is perfect for your holiday table, a picnic, or potluck. Toss together the simple ingredients, and seal it up overnight to enjoy the next day. This lightened up version is a twist on the classic!
What is a 7 layer Salad?
If you’ve been following Wholesomelicious for awhile, you all know how much I love salads. They are my favorite recipe to create! I’m doing a throwback to my childhood on this post for an Overnight 7 Layered Salad. Do you remember the one? Layered with Iceberg or romaine, peas, tomatoes, red onion, hard boiled eggs, dressing, bacon, and cheddar cheese. This time, we’re doing it even better!
As a nutritionist, I love taking comfort foods and making them lighter and healthier. If there is anything I’ve learned from the foods I ate during my childhood, it’s that as an adult I can make them taste way better. And use better ingredients! In the original 7 layered salad, mayonnaise, sour cream, and sugar make up the dressing. Just take a moment and let that sink in. It certainly didn’t make my stomach feel good!
In my version here, we’re using a homemade ranch, and also giving you the option to put your own spin on it and favorite ingredients!
How to make Overnight 7 Layer Salad:
Gather up the ingredients:
- chopped romaine or iceberg lettuce
- peas (can be frozen and defrosted)
- tomatoes
- red onion
- hard boiled eggs, sliced
- ranch dressing (see below for my homemade ranch)
- cooked and crumbled bacon
Using a large trifle bowl, bowl, or even 9×13 casserole dish, layer the ingredients in this order: lettuce, peas, tomatoes, onion, eggs, and dressing. Cover and let sit overnight. Mix up, toss, and serve the next day!!
Homemade Ranch Dressing:
I used a homemade ranch dressing for this recipe. So easy to make! Whisk together the following ingredients (you can even blend in a food processor):
- 1 cup mayonnaise
- 1/4 cup full fat coconut milk
- 1/4 cup red wine vinegar
- 3 tsp dried dill + 3 tsp dried thyme
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
Storing and Serving:
This recipe tastes best when served the next day! Just toss to combine all ingredients. You can also add shredded cheddar cheese.
Store in the fridge for about 3 days, it won’t last past then…..
Overnight 7 Layered Salad
Ingredients
- 2 heads romaine or iceberg lettuce, chopped
- 2 cups peas*
- 2 cups diced tomatoes
- 1 cup diced red onion
- 5 hard boiled eggs, diced
- 1 lb cooked bacon, chopped
For the dressing:
- 1 cup mayonnaise
- 1/4 cup full fat coconut milk
- 2 tbsp red wine vinegar
- 3 tsp dried dill
- 3 tsp dried thyme
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
Instructions
- In a large trifle bowl, bowl, or 9×13 casserole dish, layer the following ingredients in this order: lettuce, peas, tomatoes, onion, and hard boiled eggs.
- Whisk together the dressing ingredients: mayonnaise, coconut milk, vinegar, dill, thyme, onion powder, garlic powder, and salt.
- Spoon the dressing ingredients on top of the salad and smooth out. Top with crumbled bacon. Store in the fridge overnight or at least 8 hours. Top with 1 cup optional cheddar cheese on top. Toss the salad and serve!
Great salad, both same day and overnight.
Made this for our Easter dinner this year. Hadn’t had this since I was a kid – my entire family of 6 loved it! We will be making this frequently – so refreshing and flavorful. Healthy too with all the veggies. Thank you!!
So glad you loved it, Mindy!!