7 Layer Salad ~ 2 Ways!

Here's the Dish

Whenever I am attending a summer party or get-together and am asked to bring a dish to pass, my mind instantly goes to this seven layer salad! It is has a variety of different flavors that work perfectly together and it always presents beautifully! I love to prepare this salad in a large trifle or glass bowl so you can see all of the different layers, but it also works perfectly in individual portions in mason jars!


The estimated total time to make this recipe is 10-15 minutes.


In a large glass bowl, (or individual mason jars) salad ingredients. Cover andĀ refrigerateĀ 4 hours or more (or overnight).


Just before serving, top salad with toppings. To make the dressing, combine the dressing ingredients in a blender, and cover and blend until smooth. Just before serving, pour dressing over salad, or serve on the side.

(Note: Keep salad and dressing chilled until ready to serve!)


1 (10 oz) bag Mixed salad greens or lettuce of choice (about 5 cups)
1 (15 oz) can Garbanzo beans, drained and rinsed
2 mediumBell peppers, diced (I used red)
1 (15 oz) bagFrozen peas, thawed 2
1 cupCherry tomatoes, halved
1 cupRed onion, thinly sliced (or 4 green onion, sliced)
3 Hard boiled eggs, sliced or chopped
1 cup Shredded cheese (2% cheddar, mozzarella, or swiss)
6 slicesCenter cut or turkey bacon, cooked and crumbled
1 largeRipe avacado
1 cupLow fat plain Greek yogurt
2 tbsLemon juice
1/2 tspGarlic, minced
1/4 tsp Salt (or to taste)
2 tbsHoney or agave nectar

1 I prefer petite peas. Do not cook the peas. I put them in a small colander and hold them under warm running water to defrost them.

Katie's Tip!

Mason jars are also a great way to make this salad portable!

Nutrition Breakdown

Salad & Topping:
10 Servings
147 Calories per Serving (about 1 cup)
6 g Fat
15 g Carbohydrate
3 g Fiber
2 g Sugar
10 g Protein
52 Calories per Serving
3 g Fat
6 g Carbohydrate
1 g Fiber
4 g Sugar
2 g Protein
3 / 2 WWP+*

*Weight Watchers Points per serving


Jill Wolfe said:

Cutest way to serve a salad ever! (In the trifle bowl). Love it! Thanks Katie!

July 2nd, 2013 — 8:54pm  |  Reply

Peggy said:

Can you put the dressing on before refrigerating?

July 14th, 2013 — 10:26pm  |  Reply

Karen said:

Absolutely delicious – especially the avocado dressing!

July 16th, 2013 — 1:01pm  |  Reply

Amanda Allen said:

How long would the dressing keep in the fridge if I made this for lunches during the week?

July 18th, 2013 — 9:35am  |  Reply

Amber said:

How many servings are in this salad recipe?

July 20th, 2013 — 1:30am  |  Reply

Amber said:

Sorry, I needed to read better – it clearly says 10 servings. Thank you, all your recipes are delicious.

July 20th, 2013 — 1:56am  | 

Ana Clark said:

Went to the store and saw there were a variety of sizes for Mason Jars. What size do you use for majority of your recipes?

August 13th, 2013 — 10:57am  |  Reply

Amy McCarthy said:

I can’t wait to make this for a small party I am having for back to school moms!!

August 19th, 2013 — 11:11pm  |  Reply

Lexie said:

Hey, I just became a memeber and I love your website! My only questions is how big should I buy mason jars to accommodate your recipes?

September 26th, 2013 — 9:39pm  |  Reply

Dashing Dish said:

depends on the recipe but for this one a large mason jar. you can always swap any jar out with a glass, or baking dish. i usually just use jars for picture because they make for cute pics!

September 27th, 2013 — 11:34am  | 

Shari Butler said:

How can I reduce this recipe to a few servings?

January 20th, 2014 — 1:59am  |  Reply

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