Seven Layer Salad Recipe

Romaine, sweet onions, fresh sweet corn shucked from the cob, green peas, cheddar cheese, bacon bits, green onions and mayo is layered in a glass trifle dish for presentation of the colorful layers. From the Farm to the table this is a  pretty layered salad filled with  fresh vegetables from the garden.  Makes a pretty centerpiece too.


Seven Layer Salad Recipe



1 head romaine lettuce, rinsed, drained and chopped

1 sweet onion, chopped

2 ears sweet corn, cut from steamed cob

2 cups fresh green peas

1 cup chopped celery

1/2 cup chopped red or yellow pepper

2 ripe tomatoes, chopped

2 cups Hellman’s mayo

2 teaspoons dried or fresh dill

1/ teaspoon chopped garlic, or garlic powder

2 cups col-jack cheese, shredded

1 cup chopped cooked and crumbled  bacon pieces


  1. Layer each vegetable in a large glass bowl or trifle dish with lettuce being the first ingredient in bottom of dish and end with peas as the last ingredient.
  2. In medium mixing bowl, add mayo, dill, garlic, stir to combine.  Spread mixture over the top of the peas.  Add cheese and bacon bits to the top of mayo mixture.
  3. Cover and refrigerate over several hours or overnight.
  4. Serve cold. Return any leftover salad to refrigerator.

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