Overnight Salad or Seven Layer Salad
When I crave a classic, nostalgic salad for a barbecue or picnic, I make this Overnight Salad, also known as seven-layer salad. I love the ease of preparation and abundance of delicious flavors and textures! It takes 30 minutes to make, and after that, it has to be chilled for hours. It’s that type of salad that can be made one day in advance.
This is a refreshing side dish I like to serve for large family get-togethers. It pairs well with almost any main entree, like Air Fryer Pork Chops, Crispy Baked Chicken Legs, and Grilled Chicken Wings – a killer combo for game nights.
Table of contents
This Overnight Salad recipe has the traditional seven layers and more! Aside from the crunchy vegetables, it has lots of shredded cheese, boiled eggs, and crispy smoky bacon. What sets this apart from the traditional recipe you know from your childhood is the upgraded dressing that instantly elevates it. I opted for a homemade buttermilk dressing seasoned with onion and garlic powder, dill, and parsley. The smooth creaminess and slight tanginess coat every ingredient, complementing it. I always arrange it in a glass bowl so the layers are visible and look appetizing. Hence, this makes this dish nice to serve at parties!
Why you will love this recipe
- A salad that is more of a meal: With eggs, bacon, cheese, and 7 different vegetables, this is more than just a salad. It’s a meal that can fill up a whole family. We enjoy it on cool summer evenings with some fresh bread and lemonade.
- Can be made in advance: Since I make it the night before, I just take it out of the fridge and serve it. No need to chop or fix anything else.
- So versatile: I can make it however I want, substituting what I don’t like or adding more of what I love and have on hand.
- Perfect for picnics: I enjoy taking it to picnics and family BBQs because it’s ready and waiting to go. Plus, it is cold, so I don’t have to worry about heating it up.
What you will need
- Produce: Iceberg lettuce is perfect for this salad because of its firm structure and high water content to give it a lot of crunch that won’t wilt under all that dressing. Red and green bell peppers offer both sweet and savory flavors with vibrant colors to make this salad visually appealing and delicious. Chopped red onion also adds color and a slightly sweet bite that doesn’t overpower the other flavors. I also use green onions for a mild, fresh onion flavor and subtle crunch. I use diced Roma tomatoes because they have more meat and less juice, so they don’t soak the other ingredients. Frozen peas are a good choice for crisp, firm sweetness instead of soggy canned peas. Dried cranberries are my secret ingredient. They add chewy texture with tangy flavor.
- Protein: I also add chopped hard-boiled eggs for extra protein and a creamy, rich texture. Roughly chopped bacon adds a pop of color and lots of smoky, umami flavor that makes this salad stand out from the rest.
- Cheese: Shredded cheddar adds a bold, savory flavor that balances the creamy dressing and a vibrant orange color for visual appeal.
For the dressing
- Wet ingredients: Mayonnaise is the main ingredient, so I use my favorite, Duke’s Mayo, which is a high-quality, wide, and thick variety. Be sure to get full-fat mayo for the creamiest dressing. Sour cream is another important ingredient and should also be full-fat. Buttermilk adds tangy flavor and a creamy, pourable consistency.
- Seasonings: Fresh dill provides a vibrant peppery, grassy flavor. Fresh parsley adds a lively herbaceous taste. Onion powder provides the flavor of onions without the texture or bite. Garlic powder also provides a smooth, consistent flavor without any texture.
How to prepare
Mix the dressing: First, I mix all the dressing ingredients in a bowl and set them aside.
Make the first layers: Then, I put the lettuce at the bottom of a large bowl or casserole dish. On top, I place the eggs, bell peppers, and red onions, then top them with half the bacon and half the dressing.
Add dressing and cheese: Afterward, I layer on the peas, tomatoes, green onions, and cranberries, then spread the rest of the dressing over the top and edges to seal. Then, I sprinkle on the cheddar cheese.
Seal and chill: Now, I cover the salad with plastic and put it in the fridge overnight or for at least 4 hours.
Garnish and serve: Before serving, I top it with the remaining chopped bacon and green onions.
Expert tip
Making it pretty
One of the main things about seven-layer salad is to show it off. I usually make mine in a large glass trifle bowl so everyone can see the individual layers. But that means I have to be extra careful about making it look pretty. Of course, if you are in a hurry, this may not be as important. I would be more mindful about making the outsides look good and less worried about the middle, because nobody really sees that. Arrange the outside layers first before worrying about the center.
More tips to consider:
- Make sure the ingredients are dry, especially the lettuce. I like to use a salad spinner for this.
- Seal the top with the dressing to keep everything fresh in the fridge overnight.
- The lettuce should be at the bottom so it can stay dry and crisp.
- Soak the onions in cold water to reduce the bite. But be sure to dry them thoroughly.
- Don’t toss the salad. It is supposed to have layers.
Recipe variations and add-ins:
- Different vegetables: There is no rule requiring you to use peas, bell peppers, and onions. I sometimes use corn, broccoli, cauliflower, olives, and chives.
- More cheese: I often add other cheeses like Parmesan, Monterey Jack, Brie, and Feta.
- Add meat: To make this salad even heartier, I like to toss in chopped chicken breast, ham, or turkey.
- Lighter salad: For a salad with less fat and fewer calories, I use turkey bacon and light mayo with Greek yogurt instead of sour cream.
- Make it faster: To shorten prep time, it is okay to get your favorite buttermilk dressing from the store instead of using this homemade version.
Serving suggestions:
Since I like to make this salad for barbecues and picnics, one of my favorite dishes to serve it with is Italian chicken skewers. This chicken is quick and easy to make on the grill in minutes, and stays juicy thanks to my homemade buttermilk marinade. Sandwiches and BBQ burgers are also a wonderful way to enjoy this salad at a picnic in the park. For something different, try these easy grilled pork chops. They are always juicy and full of flavor.
One thing I love about this salad is the creamy dressing. One way to enjoy it is with these Jordan Pond popovers. These light and tender rolls are soft and crispy on the outside and airy on the inside, perfect for scooping up creamy bunches of cheese and veggies. Another simple yet delicious dessert that can also be made ahead of time is this berry trifle with angel food cake and lemon curd.
How to store leftovers:
- Refrigerate: This salad is best eaten within the first 48 hours. After that, it usually gets soggy.
- Freezing: Freezing is not recommended.
Frequently asked questions
First, make absolutely sure the lettuce is completely dry. I use a salad spinner for this because it does a really good job. I also like to press the lettuce between 2 kitchen towels. I then check to make sure all the other ingredients are dry, too. Then, I place the lettuce at the bottom of the container and layer the rest of the ingredients on top, with the dressing on top. The dressing should be spread to the edges to seal it and prevent air from getting in.
Yes, frozen peas should be completely thawed before being drained and added to the salad. I usually put mine in the refrigerator overnight if I remember. If not, I put them in a colander under cool running water for 1 to 2 minutes. Then, I put them in a salad spinner and let them drain on a paper towel.
This happens due to oxidation. If the top of the salad is not sealed well by the dressing and plastic wrap, moisture and air exposure will let in air, turning the lettuce brown. It only happens when lettuce is cut and exposed to air. But it is a natural occurrence and does not affect the taste, so if this happens, it is still safe to eat.
I like to use Roma tomatoes because they have more meat and less liquid in the middle. However, if you’re using regular tomatoes, slice them and remove the seeds and water with a small spoon or melon baller. You can also salt them to draw out the extra moisture. Grape and cherry tomatoes can be squeezed over a bowl or sink to remove the juice and seeds.
More delicious salads:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Overnight Salad or Seven Layer Salad
Ingredients
Salad:
- 1 medium head iceberg lettuce chopped
- 8 hard-boiled eggs cooled, peeled and chopped
- 1 green bell pepper chopped
- 1 small red bell pepper chopped
- 1 medium red onion thinly sliced
- 2 cups frozen peas defrosted
- 2 cups diced tomatoes
- 1/2 cup green onions sliced
- 3/4 cup dried cranberries
- 2 cups cheddar cheese shredded
- 16 slices bacon cooked and roughly chopped
Buttermilk Dressing:
- 1 cup sour cream
- 1 1/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
Instructions
- In a medium bowl, combine all dressing ingredients and mix well. Set aside.
- Layer lettuce at the bottom of a large glass trifle bowl or a 9×13 casserole dish.
- Layer the first five ingredients evenly on top of each other.
- Next, top with half of the bacon and drizzle half of the dressing on top.
- Layer the remaining ingredients in the following order: defrosted peas, diced tomatoes, diced green onions, and the cranberries.
- Spread the remaining dressing on top to seal the edges and top with shredded cheddar cheese.
- Cover the salad with plastic wrap and refrigerate for at least 4 hours or overnight.
- Top with the remaining chopped bacon and chopped green onions before serving.
Notes
Making it pretty
One of the main things about seven-layer salad is to show it off. I usually make mine in a large glass trifle bowl so everyone can see the individual layers. But that means I have to be extra careful about making it look pretty. Of course, if you are in a hurry, this may not be as important. I would be more mindful about making the outsides look good and less worried about the middle, because nobody really sees that. Arrange the outside layers first before worrying about the center.More tips to consider:
- Make sure the ingredients are dry, especially the lettuce. I like to use a salad spinner for this.
- Seal the top with the dressing to keep everything fresh in the fridge overnight.
- The lettuce should be at the bottom so it can stay dry and crisp.
- Soak the onions in cold water to reduce the bite. But be sure to dry them thoroughly.
- Don’t toss the salad. It is supposed to have layers.
This looks incredible! I cannot wait to try this out. I am loving all the layers.
This recipe looks so yummy. I love the different combination of flavors. Looking forward to making this for my next family gathering.
We make a very similar overnight salad, although we usually don’t include dried cranberries. I bet that would be a good addition!
What a colorful idea love that you added peppers as I have found beautiful peppers that I can use.
Oh, my! That looks absolutely divine. I don’t think I’ve ever had seven layer salad before. Will try that soon.
This looks yummy. I need to try this. I’ve made a 7 layer dip, kind of a twist on that.
I have never made a 7 layer salad! This looks so good! I can see how it can almost be a small meal in it’s own
I love the presentation for this layered salad. I’ve never had an overnight salad before, and this looks delicious.
I am craving for this salad tonight! I love how creamy it looks! Yum!
Oh, it looks so good and delicious! I haven’t tried this yet but it seems interesting to make this at home.
What an interesting salad. I’ve never had anything like this before. Definitely a unique dish!
That looks amazing and delicious, I need to try this recipe soon, I have the ingredients at home
Could you use nonfat yogurt in place of sour cream? It looks devine can’t wait to try
yes, sure