Overnight 7 Layer Salad recipe layers an ultra creamy dressing with lettuce, peas, cheese, eggs, and bacon. Seven Layer Overnight salad can be made ahead, refrigerated , and then be ready to serve for a crowd or party!
Wash the chopped lettuce and thoroughly dry. Running through a salad spinner and then laying on a dish towel to soak up excess water is recommended. Meanwhile, soak red onion in a small bowl of cold water for 5 minutes to mellow flavor. Drain and pat dry.
Layer half the lettuce on the bottom of a trifle bowl or glass bowl. Sprinkle with 1/2 teaspoon of salt. Layer red onion on top.
Slice 3 eggs and place, standing up, around the edge of the bowl, sitting on top of the onion. Chop the remaining eggs and sprinkle on top of onion. Alternatively, chop all the eggs and layer on top.
Layer frozen peas, bell pepper, and cucumber on top. Add remaining lettuce to bowl and sprinkle with remaining 1/2 teaspoon of salt.
Mix together all the dressing ingredients and spread on top of the lettuce. Sprinkle cheese and bacon on top. Cover with plastic wrap and refrigerate for at least 6 hours. (see note) It isn't necessary to toss the salad before serving. Leaving layers in tact will keep the salad crisp and fresh longer.
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Notes
Best Storing Tips
This salad will last and stay crisp for a couple days by following these tips:
Dry the lettuce thoroughly and remove excess moisture. The best way to do this is by using a salad spinner and then laying the lettuce on a dish towel to soak up any remaining water. Salting the iceberg lettuce also draws out extra moisture.
When serving the salad it’s not necessary to toss the dressing with the lettuce and veggies. The dressing, veggies, and lettuce all come together perfectly when scooped out with a large spoon. Plus this ensures any leftovers stay just as crisp and delicious!
Follow the order of ingredients on the recipe. The layer of thick dressing on top keeps all the veggies sealed and fresh.
Use veggies that maintain crispness, even after a day or two. Although some recipes use chopped tomatoes and mushrooms, I don’t recommend it because they contain too much moisture. If you’d like to add tomatoes use uncut grape tomatoes.
This recipe can be made up to 24 hours in advance.