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California 7 Layer Salad Recipe
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This 7 Layer Salad recipe skips the frozen peas and eggs (but keeps the bacon!) for more fresh veggies available year-round from California. The recipe comes courtesy of the Vessey family, fourth generation lettuce, leafy greens and vegetable farmers in Southern California’s Imperial Valley.
This layered overnight salad is endlessly customizable, making it a fabulous option for meal prep and a crowd pleaser too!
About our 7 Layer Salad Dressing:
Now you could use store bought mayo for your 7 Layer Salad, and that would be OK. Fine even. But why do that when this homemade mayonnaise by our friend Teri Turner of nocrumbsleft is next-level easy and WAY more delicious? Stir in a bit of fresh garlic if you’re into that kind of thing, or just go with it as-is. Your salad – and your sandwiches, and everything else – will be better for it. The homemade mayo also blends easily into the salad ingredients, making the tossing process a little easier too.
Let’s talk layers:
We’re outlining the layers in our California 7 Layer Salad recipe, but you can make them your own! Swap ingredients as you choose, or add a couple of layers – there’s no rule that says you have to stick to seven. You’ll just want to keep the proportions pretty much the same. Here they are, layered bottom to top:
- head of cabbage, shredded
- small head of lettuce, shredded (or swap in diced broccoli/cauliflower)
- medium red onion, chopped
- bell peppers, chopped
- homemade mayonnaise
- bacon, cooked and crumbled
- aged California cheddar or hard cheese
Making this recipe for 7 Layer Salad your own (or vegetarian!):
This recipe is endlessly customizable, just stick to the proportions: about 2 heads of chopped or shredded leafy greens or brassicas, 2-3 flavorful veggies: think sweet or spicy peppers, tomatoes, onions/green onions or shallots, 1-2 mix-ins: olives, bacon, cheese, eggs, pickles – and mayo or a creamy dressing to bring it all together.
Simply layer it all, pop it in the fridge for at least 4 hours – overnight is best – and toss it all together!
Serving this California Seven Layer Salad recipe:
You don’t need a fancy glass trifle bowl or even a salad bowl to make 7 Layer Salad, although both work well! You can layer the ingredients into a baking dish or even a large pot, and toss the following day. This recipe also works for as Mason Jar salads for meal prep! This recipe is perfect for barbeques or as a side for grilled proteins – it’s essentially a kicked up overnight coleslaw, and adds great flavor as a layer on sandwiches.
Serving suggestions for this layered overnight salad:
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California 7 Layer Salad
Ingredients
- 1 head cabbage shredded
- 1 head lettuce shredded (or swap in diced broccoli/cauliflower)
- 1 medium red onion chopped
- 2 orange, red or yellow bell peppers chopped
- 1 1/2 cups homemade mayonnaise
- 1 lb bacon cooked and crumbled
- 3/4 cup aged California cheddar or hard cheese shredded or shaved
Instructions
- In a large bowl or dish, layer the ingredients from bottom to top, starting with the cabbage and ending with the cheese.
- Cover and refrigerate the layered salad for at least four hours, or overnight. (This step can be done 16-18 hours in advance with good results.)
- Remove the salad from the fridge, toss and serve! Garnish with a bit more peppers, cheese or bacon if desired.
Notes
Nutrition
Love this California 7 Layer Salad recipe? Try these too:
Delicious Kale and Brussels Sprouts Salad
This crazy delicious Kale And Brussels Sprouts Salad is easy to make…and even easier to eat. It’s fancy enough for a holiday table, but quick enough for a weeknight meal. Plus, you can make it in advance – perfect for meal prep too!
Cobb Salad Recipe with Red Wine Vinaigrette
This variation of the classic Cobb salad recipe is made with juicy grilled chicken, tangy blue cheese from California, crisp bacon, and ripe tomatoes.
Our friends at Discover California Wines suggest pairing this salad with California Pinot Noir or Sauvignon Blanc.
Simple Pasta Dinner with Walnuts, Raisins and Kale
This simple pasta dinner recipe – a California riff on Pasta Foriana – is pantry and budget friendly. It’s a meatless option that doesn’t miss on flavor and is truly delicious.
Learn more about the Vessey family + how leafy greens are grown!
Nestled in the heart of the Imperial Valley lies Vessey & Company, growing 40 different types of fruits and vegetables – including leafy greens – using conventional and organic farming practices.
