Bright, crunchy, and colorful, this easy Seven Layer Salad recipe is a fun blast from the past for any party. Make it as-is, just like you remember it, or switch up those layers in a million different delicious ways.
Seven Layer Salad
Bright, crunchy, and colorful, this easy Seven Layer Salad recipe is a fun blast from the past for any party. Make it as-is, just like you remember it, or switch up those layers in a million different delicious ways.
Prep: 15min
Total: 25min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 285 kcal, Carbohydrate 7 g, Protein 11 g, Fat 24 g, Saturated Fat 7 g, Cholesterol 36 mg, Sodium 504 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 1 head lettuce (shredded)
- 1/2 cup red onion (diced)
- 2-3 celery ribs (sliced (about 1 cup))
- 12 ounces frozen peas (thawed)
- 1 cup mayonnaise
- 1 tablespoon granulated sugar
- 1 cup shredded cheddar cheese
- 1/2 pound bacon (fried and crumbled)
Instruction:
- Spread the lettuce evenly in the bottom of a glass bowl. Top with red onion, celery, and peas.
- Spread mayonnaise on top of celery and sprinkle with sugar. Top with cheddar cheese and bacon. Cover and chill.
7 Layer Salad
This healthy 7 layer salad has a Greek yogurt dressing to lighten up the traditional 7-layer salad recipe we all know and love.
Prep: 15min
Total: 102min
Yield: 10
Serving Size: 1 (of 10)
Nutrition Facts: servingSize 1 (of 10), calories 236 kcal, Carbohydrate 12 g, Protein 13 g, Fat 15 g, Saturated Fat 6 g, Trans Fat 0.04 g, Cholesterol 94 mg, Fiber 3 g, Sugar 6 g, unSaturated Fat 8 g
Ingredients:
- 8 ounces center-cut bacon
- 4 large eggs
- 2/3 cup chopped red onion
- 8 cups chopped romaine lettuce (from about 2 romaine hearts (12 ounces chopped romaine))
- 1 pint cherry tomatoes (halved)
- 1 (10-ounce) package frozen peas (thawed)
- 2/3 cup freshly shredded extra sharp cheddar cheese (use yellow cheddar for the most color contrast)
- 1 1/4 cups nonfat plain Greek yogurt (use low fat or whole for a more decadent salad)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
Instruction:
- Cook and crumble or chop the bacon (see Baked Bacon in the Oven and Air Fryer Bacon for easy methods). Place the red onion in a small bowl and cover with cold water. Let sit 5 to 10 minutes, then drain and pat dry.
- Hard boil the eggs: Bring a medium pot of salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or cook up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel and chop.
- Prepare the dressing: in a medium bowl, stir together the Greek yogurt, Parmesan, honey, vinegar, salt, and garlic powder. Taste and adjust seasoning as desired.
- Place the romaine in the bottom of a LARGE, flat, clear serving bowl—you want to be able to see the layers and spread them evenly; a trifle bowl works well if you have one.
- Next, build the salad layers, spreading each evenly. Start with the tomatoes and red onions.
- Add the peas and eggs.
- Spread the dressing evenly over the top. Layer on the cheese, then the bacon. Refrigerate for at least 1 hour (or overnight).
- To serve, use long salad tongs or a similar long spoon that will allow you to reach down through the layers. Make sure each serving has a little of everything.
Layered Salad
Make this easy yet impressive seven layer salad recipe for your next potluck! The thick and creamy dressing on top makes this a crowd-pleasing side dish.
Prep: 30min
Total: 30min
Yield: 12 serving(s)
Ingredients:
- 2 heads iceberg lettuce, chopped
- 8 oz. fluid baby spinach, washed and dried
- Salt and pepper, to taste
- 8 whole hard boiled eggs, chopped
- 16 oz. bacon, cooked and chopped
- 4 whole tomatoes, chopped
- 1 bunch green onions, thinly sliced
- 8 oz. cheddar cheese, grated
- 10 oz. frozen peas, partially thawed
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1 tbsp. sugar (more to taste)
- Chopped fresh dill, for topping
Instruction:
- To make the salad: Layer the salad ingredients in a clear glass bowl starting with the lettuce, concentrating the ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.
- To make the dressing: Combine ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing the dressing all the way out to the edges of the bowl. Sprinkle with fresh dill.
- Cover and refrigerate for up to 8 hours. Toss just before serving.
