Martha Stewart 7 Layer Salad Recipe

This crunchy, creamy Martha Stewart 7 Layer Salad Recipe is made with crisp iceberg lettuce, sharp cheddar, and a tangy mayonnaise dressing, ready in just 20 minutes of prep time. The stunning presentation reveals colorful rows of fresh vegetables and bacon through the glass bowl, making it the centerpiece of any table. I love how this dish actually tastes better after sitting in the fridge, allowing the flavors to meld perfectly.

Why This Classic Works

There is a reason this salad has graced picnic tables for decades: it solves the biggest problem of potluck greens—sogginess. By layering the hearty ingredients at the bottom and sealing the top with a thick, creamy dressing, the lettuce stays surprisingly crisp even after hours in the refrigerator. I used to think salads had to be tossed fresh, but this recipe taught me that some textures actually benefit from a little resting time.

The combination of salty bacon, sweet peas, and sharp cheddar creates a perfect flavor balance that doesn’t need a complicated vinaigrette. The secret isn’t just the ingredients, but the order you stack them in. Placing the heavy, moisture-resistant vegetables like peas and onions over the lettuce protects the delicate greens from the dressing until you are ready to toss and serve.

Martha Stewart 7 Layer Salad Recipe Ingredients

• Iceberg Lettuce: 1 large head, cored, chopped into bite-sized pieces, and thoroughly dried.
• Red Onion: 1/2 medium red onion, finely chopped (soak in cold water for 10 minutes to remove the bite).
• Frozen Peas: 1 (10-ounce) package, thawed but not cooked.
• Hard-Boiled Eggs: 4 large eggs, peeled and chopped.
• Bacon: 8 slices, cooked until crisp and crumbled.
• Sharp Cheddar Cheese: 1 1/2 cups, shredded (grate it yourself for better texture).
• Mayonnaise: 1 cup (use a high-quality brand like Hellmann’s or Duke’s).
• Sour Cream: 1/2 cup, for tanginess.
• Sugar: 1 tablespoon, to balance the acidity.
• Parmesan Cheese: 2 tablespoons, grated (optional, for the dressing topping).
• Salt and Pepper: To taste.

How To Make Martha Stewart 7 Layer Salad Recipe

1. Prep the Greens: Wash the chopped iceberg lettuce and spin it dry. It is crucial that the lettuce is completely dry, or water will pool at the bottom of your bowl. Place the lettuce in the bottom of a large glass trifle bowl or serving dish.
2. Layer the Vegetables: Scatter the chopped red onion evenly over the lettuce. Next, layer the chopped hard-boiled eggs directly on top of the onions.
3. Add the Peas: Sprinkle the thawed peas over the egg layer. The peas act as a barrier that prevents the dressing from soaking down into the lettuce too quickly.
4. Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, sugar, and grated Parmesan cheese until smooth. Season with a pinch of salt and black pepper.
5. Seal the Salad: Spread the dressing evenly over the top of the peas, sealing the salad all the way to the edges of the bowl. This “cap” keeps the ingredients underneath fresh.
6. Top and Chill: Sprinkle the shredded cheddar cheese over the dressing layer, followed by the crumbled bacon. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving.

Recipe Tips

• Dry Your Lettuce: The number one mistake with this salad is wet lettuce. If you don’t have a salad spinner, use paper towels to pat the leaves completely dry before layering.
• Thaw the Peas: Do not cook the peas; simply let them thaw in the fridge or run them under cold water. Cooked peas will turn mushy in the salad.
• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that make it dry. Grating a block of sharp cheddar yields a creamier texture and better flavor.
• Glass Bowl is Key: Use a clear trifle bowl or glass salad bowl. The visual appeal of the distinct layers is the “hero moment” of this dish.

What To Serve With This Salad

This rich, creamy salad pairs beautifully with smoky barbecue dishes like pulled pork sandwiches or grilled ribs, where the cool crunch cuts through the fat. It also works perfectly alongside fried chicken for a classic Southern-style picnic spread. For a lighter summer dinner, serve it with simple grilled corn on the cob and skewers of shrimp.

How To Store

This salad is designed to be made ahead and stored in the refrigerator. It stays fresh for up to 24 hours comfortably. Once tossed, it should be eaten within a few hours as the lettuce will eventually soften. Do not freeze this dish, as the mayo-based dressing and lettuce will separate and become watery upon thawing.

FAQs

Can I use romaine instead of iceberg?
Yes, romaine is a great substitute if you want more nutrition. Just make sure to use the crunchy rib sections and dry them thoroughly, though iceberg stays crunchiest the longest.

How far in advance can I make this?
You can assemble the salad up to 24 hours in advance. In fact, making it the night before allows the flavors in the dressing to marry and the peas to soften slightly.

Can I swap the dressing ingredients?
If you prefer a lighter dressing, you can use Greek yogurt instead of sour cream. However, full-fat mayonnaise is essential for the structure and classic flavor of the dish.

Do I toss it before serving?
Yes, right before serving, use long salad tongs to toss the salad gently, ensuring the creamy dressing on top coats the layers of lettuce and veggies at the bottom.

Nutrition

• Calories: 310
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 115mg
• Sodium: 480mg
• Total Carbohydrate: 12g
• Protein: 14g

Try More Recipes:

• Classic Potato Salad Recipe
• New Potato Salad with Red-Wine Vinaigrette Recipe
• Test Kitchen’s Favorite Potato Salad Recipe