Overnight 7 Layer Salad

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!

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!

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…..

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Overnight 7 Layered Salad

Prep Time 20 minutes

Servings 8

Author Amy Rains

5 from 2 votes

Print

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

1. In a large trifle bowl, bowl, or 9x13 casserole dish, layer the following ingredients in this order: lettuce, peas, tomatoes, onion, and hard boiled eggs.

2. Whisk together the dressing ingredients: mayonnaise, coconut milk, vinegar, dill, thyme, onion powder, garlic powder, and salt.

3. 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!

Recipe Notes

*Peas can be frozen and thawed. They are not part of a Paleo or Keto diet. You can use bell pepper in it's place if you want to omit.