7 Layer Salad

This main dish salad is an easy, delicious, healthy dinner or lunch option. It enjoys the perfect balance of crunch and cream. The ideal make-ahead for a spectacular summer picnic and potluck pride!

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 30

Resting Time 15

Total Time 45

Servings

Calories 474kcal

Author Imma

Ingredients

Salad

6-7 cups (360-420g) chopped Romaine lettuce
2 cups (310g) grape tomatoes, cut in half
1 cup (115g) chopped red onion
2-3 cups (175-250g) cauliflower florets, cut into small pieces
4-5 hard-boiled eggs, peeled and chopped
1 12-ounce package frozen peas, thawed (or fresh)
½-1 pound (225-450g) bacon, cooked and chopped
1 cup (115g) shredded cheddar cheese

Dressing

1 cup (225g) mayonnaise
½ cup (125g) sour cream
½ cup (75g) Greek yogurt
2-3 tablespoons (30-45ml) lemon juice
2-3 tablespoons (24-36g) sugar (optional)
salt to taste

Instructions

In a large trifle bowl (or any glass salad bowl), layer the ingredients according to preference or as follows: romaine lettuce, tomatoes, onion, cauliflower, half of the boiled eggs, green peas, and half of the bacon.
In a medium bowl, stir mayonnaise, sour cream, Greek yogurt, lemon juice, and sugar until smooth. Taste it and add salt to taste.
Spread the dressing evenly over the salad, sealing the edges. Top the dressing with the rest of the bacon, boiled eggs, and cheddar cheese.
Cover tightly with plastic wrap, and refrigerate until ready. Let it sit at room temperature for 15 minutes before serving.

Notes

Let it sit in the refrigerator for an hour or two to let the flavors develop
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition