Review Recipe

Overnight Layered Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
A perfect combination of layers dressing with a delicious homemade dill-ranch dressing makes for a gorgeous salad!
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  • 1 head iceberg lettuce chopped
  • 2 cups diced tomatoes or sliced cherry tomatoes
  • 2 cups frozen peas defrosted (uncooked)
  • 1/2 cup sliced green onions or red onions
  • 8 hard boiled eggs cooled, peeled and chopped
  • 2 cups cheddar cheese shredded
  • 8 slices bacon cooked crisp and crumbled
  • 3/4 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon seasoned salt

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  1. Combine all dressing ingredients in a small bowl and mix well.

  2. Place lettuce in the bottom of a large bowl (or 9x13 pan).

  3. Top with tomatoes, peas, onions and boiled eggs. Spread dressing overtop to seal the edges. Top with cheese.

  4. Cover salad and refrigerate at least 4 hours or overnight.

  5. Top with bacon before serving.

Recipe Notes

Optional add-ins for layers
Bell peppers, shredded carrot, shredded cabbage, sliced celery.
Optional Ranch Style Dressing
3/4 cup sour cream
3/4 cup mayonnaise
1/4 cup buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh dill
1 tablespoon fresh parsley
Nutrition Information
Calories: 383, Fat: 33g, Saturated Fat: 11g, Cholesterol: 169mg, Sodium: 587mg, Potassium: 306mg, Carbohydrates: 9g, Fiber: 2g, Sugar: 6g, Protein: 13g, Vitamin A: 1128%, Vitamin C: 15%, Calcium: 189%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword 7 layer salad, layered salad, overnight salad