Go Back
–+ servings
A person uses two utensils to serve a large portion of layered salad topped with shredded cheddar cheese, crispy bacon, and creamy dressing from a glass dish. Fresh lettuce and other vegetables are visible underneath.
Melissa Jo

Vintage 7 Layer Salad

No ratings yet
If there’s one salad that never goes out of style, it’s this Vintage 7 Layer Salad. This classic, old-school recipe is known for its beautiful layers.
Print Recipe Email The Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 5 people
Course: Main Course
Cuisine: Mediterranean

Ingredients
  

Salad Layers:
  • 3 romaine hearts chopped
  • 2 cups broccoli small florets
  • 1 English cucumber sliced
  • 1 red onion thinly sliced
  • 4 hard-boiled eggs
  • 1 cup shredded cheddar cheese
  • Cooked bacon chopped
Dressing:
  • 2 cups mayonnaise I like Hellmann’s
  • ½ cup red wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tbsp sugar

Equipment

Method
 

Cook the bacon
  1. Bake at 400°F for about 15-20 minutes until crispy. Let cool, then chop.
Prep the eggs
  1. Hard boil your eggs, then press them through a cooling rack to finely dice (this is the easiest trick!).
Layer the salad
  1. In a 9x13 pyrex, or trifle dish, layer in this order:
  2. Romaine lettuce
  3. Broccoli
  4. Cucumber
  5. Red onion
  6. Eggs
Make the dressing
  1. Mix together mayo, red wine vinegar, salt, pepper, paprika, and sugar until smooth.
Add the dressing layer
  1. Spread evenly over the top, sealing the salad completely.
Finish the top layers
  1. Add shredded cheddar cheese and chopped bacon.
Chill overnight
  1. Cover and refrigerate for at least 6 hours, but overnight is best.

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Tried this recipe?

Made this? Tap a star to rate it - it only takes a second and it means the world!