Seven-Layer Salad with Creamy Dill Dressing

By · Print This Post Print This Post

IMG_4047xI was never a big fan of salads as a child. As I got older, I began to appreciate all the fresh vegetables. And since going gluten-free, my body seems to better handle all the fiber. Recently, this salad has become a favorite of mine.

The ingredients are layered in a 9 x 13 pan, covered with my own dill dressing, and topped with shredded cheese and bacon bits. It’s perfect for entertaining or taking to parties. It makes 12 large servings and you can make it the night before. I love to make it for dinner and have leftovers for lunch later in the week. You can choose your favorite salad ingredients and even your favorite dressing, but here is what I do:

Seven-Layer Salad


2 Cups lettuce, chopped (iceberg, Romaine, Cosmopolitan — you choose)
2 Cups baby spinach
2 Cups frozen peas
1 cucumber, sliced and quartered
1 Cup (8 oz.) diced ham
2 Cups (4-6 oz.) cheddar cheese, shredded
8 oz. bacon (8-10 slices), fried crispy and crumbled into bits
Creamy Dill Salad Dressing (recipe below)


  1. IMG_4027xCover bottom of 9 x 13 pan with chopped lettuce, then add layers of baby spinach, chopped cucumber, peas, and diced ham. This should make the salad almost fill up to the top of the pan.
  2. Next, pour and spread the dressing evenly over the salad.
  3. Top salad with shredded cheese and bacon bits.
  4. Cover the pan tightly with plastic wrap and place in the refrigerator. The salad can be chilled for an hour, or even overnight.

Additional Notes:

  • IMG_4034xChoose your ingredients carefully. Tomatoes don’t do well overnight: they add too much water to the salad. If you want tomatoes in your salad, I suggest adding them right before serving.
  • No need to defrost the peas. They defrost quickly in the refrigerator and help keep the salad cool.
  • Other ingredients to consider: Green onions and celery add great flavor. Red cabbage, carrots, and yellow sweet peppers add bursts of color.

Creamy Dill Dressing


1 Cup mayonnaise
1 Cup Greek yogurt*
1 tsp salt
2 tsp garlic powder
1 TBSP sugar
1 TBSP dried dill weed


  1. Combine ingredients in a medium bowl and mix well.
  2. Keep chilled.

Additional Notes:

* Dairy-free and Sugar-free version using coconut milk posted at May 29, 2017 Menu Post.

  • Feel free to add fresh herbs from your garden instead of dried dill, but you may want to increase the amount for freshly chopped herbs.
  • I’ve recently been introduced to delicious Greek yogurt and found that it makes a thicker, creamy dressing — perfect for this recipe. For a thinner dressing use plain yogurt, or consider adding a couple tablespoons of milk.

Notable Links:



Sounds like a perfect summer meal. I’m trying to think if I have enough ingredients to make it tonight!


That is the perfect type of potluck dish to take! Looks really yummy. What a great simple recipe too -just my style. ūüôā


My mom made a 7 layer-salad when I was growing up. She didn’t use dill, though – I but that adds a great layer of flavor. ūüôā Thanks for the helpful tips – it’s that little extra that helps readers get the dish right the first time.


[…] – Seven-Layer Salad I tried making a new dressing for this salad a couple weeks ago. I thought it was really good, but […]


[…] – Seven-layer Salad This is a one-dish meal with a variety of ingredients (seven, if you want to be precise) — […]


[…] accepted by guests who eat gluten. For a large gathering, I might take Potato Salad for a Crowd.¬† Seven Layer Salad and Fruit Salad are also great dishes to take. They’re easy to make and usually appreciated […]


[…] – Seven Layer Salad My husband requested a Seven Layer Salad, which I usually make with diced ham, shredded cheese, peas, chopped lettuce, spinach, chopped […]


[…] the theme ingredient. Perfect for this time of year, don’t you think? I added cucumber to my Seven-Layer Salad last week. If the cucumbers have lots of seeds and juice in them, I’ll remove them as […]


[…] Seven Layer Salad with Creamy Dill Dressing […]


[…] 12-¬†Seven-Layer Salad with Creamy Dill Dressing […]


[…] Seven-Layer Salad with Creamy Dill Dressing and gluten-free dinner […]


[…] me thinking of fresh garden vegetables and salads. This week I’m making two salads with peas: Seven-Layer Salad and Wild Rice Salad. Fresh peas from the garden or farmer’s market would be nice, but this […]


[…] Wednesday¬†–¬†Bacon-wrapped Chicken, Seven-Layer Salad with Creamy Dill Dressing […]


[…] Spinach Salad topped with Sliced Strawberries and Poppyseed Dressing,¬†Bacon-wrapped Chicken¬†with¬†Seven-Layer Salad with Creamy Dill Dressing,¬†Grilled Hamburgers with Sweet Potato Fries and¬†Berry Fruit Salad,¬†Fish Tacos served with Red […]


[…] ways we like to eat cucumber is fresh slices in salads (like my 7-layer Salad) and fresh cut spears in wraps. I also found a couple new cucumber salad recipes to try with our […]


[…] Sunday¬†‚ÄstSeven Layer Salad (spinach, carrots, purple cabbage, diced ham, garden peas, creamy dill dressing, and bacon bits) […]


[…] Seven Layer Salad with Creamy Dill Dressing, gluten-free Dinner […]


[…] Seven-Layer Salad with Creamy Dill Dressing Recipe ‚Äď I was never a big fan of salads as a child. As I got older, I began to appreciate all the fresh vegetables. And since going gluten-free, my body seems to better …… […]


[…] Thursday¬†‚ÄstSeven-Layer Salad with Bacon, Shredded Carrots, Spinach, etc. with Creamy Dill Dressing […]


[…] Seven-Layer Salad with Creamy Dill Dressing¬†at CeliacFamily […]


[…] salads on her post. I am especially excited to try¬†Berry Fruit Salad,¬†Corn and Black Bean Salad,¬†Seven Layer Salad with Creamy Dill Dressing, and¬†Southwestern Chicken Salad. Thanks for the recipes, Heather! This week she’ll be […]


[…] Seven-Layer Salad with Creamy Dill Dressing at CeliacFamily […]


[…] Wednesday¬†‚Äď Seven Layer Salad […]


[…] Wednesday¬†‚Äst7-Layer Salad, Garlic Bread […]

Leave a Comment