Grandma’s 7 Layer Salad – Perfect For Spring

There’s a salad that I grew up with and we started eating it after Easter and throughout the summer months. I’m calling it Grandma’s 7 Layer Salad, because it’s a family recipe. It’s a delicious blend of fresh layers with a creamy dressing on top. 

Since one of the layers is chopped ham, we always ate it as a leftover Easter recipe. We’d have a big Honey Baked Ham leftover and you just chop up the spiraled ham and use it in the salad. The other option is just purchasing a ham steak from the deli section of your grocery store. 

Grandma’s 7 Layer Salad Recipe

Before preparing the salad, hard boil the eggs and cook the rotini pasta. For the pea, I just use frozen peas that I cook in the microwave. 

This salad is beautiful in a trifle bowl, to really showcase all of the layers!

To start, layer your cooked rotini pasta on the bottom.

Next, chop your head of iceberg lettuce for the second layer. You could substitute whatever lettuce you prefer.

Add it on top of the cooked pasta.

For the hard-boiled eggs, I like to slice them with an egg slicer so they’re perfectly portioned. 

Add them on top of the lettuce layer, as the third layer. You can lay some eggs horizontal so they’re showcased on the side of the trifle bowl.

Add your cooked eggs on top of that.

On top of the peas, add your diced ham.

For the dressing, mix together: mayonnaise, sour cream, dijion mustard, green onions, salt and pepper.

Mix together and set aside.

Top with shredded jack cheese and add your dressing to finish.

Chill for one hour before serving. Serve with crackers or dinner roll for a complete meal. We’ve made this for baby showers and bridal shower parties. Keep it in the refrigerator after serving. You can eat off of the salad for several days!