Seven Layer Salad Recipe You Could Seriously Eat Every Day
Things You'll Need
- 1/2 head of iceberg lettuce
- 2 cups of baby spinach and/or baby kale
- 1 cup diced tomatoes
- 6 boiled eggs, diced or sliced
- 6 sliced green onions (reserve 1 tablespoon for garnish)
- 8 p of cooked bacon, chopped roughly
- 1 1/2 cups of frozen peas
- 1/2 cup Greek yogurt
- 1/2 cup reduced fat mayonnaise
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 tablespoon fresh dill
Additional toppings can include cheese, corn, cucumber, red onion, or any other vegetables you like.
Step 1: Make the dressing.
Combine the Greek yogurt, mayo, sugar, salt, pepper, and chopped dill and whisk to combine. Set aside.
Step 2: Layer the lettuce in the glass bowl.
Layer the iceberg lettuce on the bottom of your glass bowl followed by a layer of spinach and kale.
Step 3: Layer tomatoes on top of the lettuce.
A tip to keep all of your layers showing on the outside of the bowl is to concentrate them around the edge first and then sprinkle them towards the middle.
Step 4: Layer the boiled eggs on top of the tomatoes.
Season the eggs with pepper at this point if you want to add extra flavor throughout the salad.
Step 5: Add bacon on top of the eggs.
Step 6: Add frozen peas on top of the bacon.
Add the peas frozen, and they will defrost on their own before you serve the salad.
Step 7: Spread the dressing evenly over top of the peas.
Spread the dressing over the peas using a spatula in one even layer and sprinkle with extra dill and green onions for garnish.
Step 8: Refrigerate the salad until ready to serve.
This salad can be prepped up to a day in advance. Once the salad is tossed, it should be served immediately.
How easy is that? Next time you can't decide what to bring to any get-together, make this seven layer salad and I guarantee it will be a hit!