California 7 Layer Salad

Vessey family

This 7 Layer Salad recipe skips the frozen peas and eggs (but keeps the bacon!) for more fresh veggies available year-round from California.

This layered overnight salad is endlessly customizable, making it a fabulous option for meal prep and a crowd pleaser too!

4 from 19 votes

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Prep Time 15

Cook Time 10

Chill time 4

Course Lunch, Salad, Side Dish

Cuisine American

Servings servings

Calories 462 kcal

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

We used red/purple cabbage and iceberg lettuce, but you can make it your own!

Nutrition

Calories: 462kcalCarbohydrates: 11gProtein: 8gFat: 43gSaturated Fat: 10gPolyunsaturated Fat: 18gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 44mgSodium: 543mgPotassium: 443mgFiber: 3gSugar: 6gVitamin A: 1991IUVitamin C: 81mgCalcium: 57mgIron: 1mg

Keyword always in season, bbq, salad

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!