Beautiful 7-Layer Spring Salad

Spring Salad in trifle dish

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This 7-layer Spring Salad is not only delicious, but also doubles as a pretty centerpiece for entertaining or celebrating special occasions.



  • 1 head iceberg lettuce, chopped
  • 8 oz. Arugula or fluid baby spinach, washed and dried
  • Salt and pepper, to taste
  • 8 whole hard-boiled eggs, chopped
  • 16 oz. bacon, cooked and chopped
  • 4 whole tomatoes, chopped
  • 1 bunch green onions, thinly sliced
  • 8 oz. cheddar cheese, grated
  • 1 10-ounce bag of frozen peas, partially thawed

Dressing Ingredients:

  • 1/2 c. mayonnaise
  • 1/2 c. sour cream
  • 1 tbsp. sugar (more to taste)
  • Chopped fresh dill, for topping

Substitution Suggestions:

What I love about this salad is that you can adjust the ingredients to whatever your preference is!

  • More veggies such as peppers, carrots, or avocado would also be delicious.
  • For a healthier dressing option, you can substitute the mayonnaise and sour cream for a reduced-fat version, or use your own favorite light dressing.
  • You can also swap the bacon for turkey bacon and frozen peas for fresh peas for a healthier option.


  1. In a clear glass bowl, layer the salad ingredients in order starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
  2. Combine the dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.
  3. Cover and refrigerate for up to 8 hours. Toss just before serving.

Make up to 24 hours ahead of time, then toss right before serving. 


Thank you to the fabulous Ree Drummond at for the recipe!