Seven-Layer Salad 10.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Nov 6, 2013

Renditions of this Southern classic, often an accompaniment at barbecues, sometimes add sugar to the mayonnaise. But the distinctive flavor of Duke's is reason enough to forgo added sweetness here. You might want to choose a clear serving dish to show off the layers.

Make Ahead: The composed salad needs to be refrigerated for no more than 1 hour. It's best to make this salad within a few hours of when it will be served.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings

  • 2 cups spring salad mix
  • 1 bunch scallions, trimmed, then coarsely chopped (use all but the toughest of the green ends)
  • 1 medium green bell pepper, seeded and cut into medium-size pieces (a generous 1 cup)
  • 16 ounces frozen/defrosted green peas
  • 2 cups Duke's low-fat mayonnaise
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 10 slices low-sodium bacon, cooked, drained and crumbled


Create even layers of the following ingredients, placing them, in order, in a 9-by-13-inch serving dish (or individual dishes of equal volume): the spring salad mix, scallions, green bell pepper and peas.

Whisk the mayonnaise in a medium bowl to make it evenly creamy and smooth. Use an offset spatula to spread it evenly over the mixture, making sure to completely cover the vegetables.

Sprinkle the cheese evenly over the top, then the bacon. Cover and refrigerate for 1 hour before serving.

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Recipe Source

Adapted from "The Casserole Queens Make-a-Meal Cookbook: Mix and Match 100 Casseroles, Salads, Sides and Desserts," by Crystal Cook and Sandy Pollock (Clarkson Potter, 2013).

Tested by Bonnie S. Benwick.

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