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4.4 from 60 votes

7 Layer Salad

This 7 Layer Salad a creamy buttermilk poppy seed dressing is a crowd pleasing layered salad that can be assembled ahead of time so it's perfect for picnics, potlucks, and barbecues.

Prep Time
20 mins
Total Time
20 mins
Servings: 10 servings
Calories: 353 kcal
Course: Salad
Cuisine: American

Ingredients

  • 1 5 ounce tub of baby spinach or baby kale or a mixture of sturdy lettuces
  • 1 pint cherry tomatoes halved or quarterd
  • 1 orange bell pepper cut in a small dice
  • 2 ears of fresh corn blackened on a grill pan, kernels removed
  • 1/4 small purple cabbage shredded
  • 3 hard boiled eggs chopped
  • 6 ounces can black olives sliced
  • 1 cup shredded cheddar cheese
  • 1 cup pecans toasted
  • 10 pieces of crisp bacon crumbled
buttermilk dressing
  • 1/2 cup buttermilk give it a shake before measuring
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 Tbsp poppy seeds
  • Juice of 1 lemon about 2 Tbsp
  • 1/2 - 1 tsp salt or onion salt
  • fresh cracked black pepper
garnish
  • fresh thyme leaves or snipped chives

Instructions

    Cup of Yum
  1. Put down a good layer of the clean and dry greens on the bottom of your bowl.
  2. Arrange the cherry tomatoes around the edge to form the second layer, and check from the side to insure that you can see them. For each layer you will add a bit more greens to the center of the bowl to even off the layer. (This is to make sure you have enough greens in the final salad.)
  3. Repeat the layers for all the ingredients, and top with the nuts and bacon.
  4. Make the dressing by whisking all the ingredients together. Taste to adjust any of the ingredients.
  5. Pour some of the dressing in an even layer over the top of the salad. Scatter some fresh thyme leaves, or sniped chives, over the dressing for a garnish. Set aside the rest for serving alongside the salad.
  6. Cover and refrigerate until ready to serve.

Notes

  •  
  • Choose a sturdy lettuce for this salad, no delicate spring mix please, it'll get squashed.  I like to use triple washed greens because they are DRY.  You don't want to layer up wet or even damp greens.
  • All amounts are approximate, use enough so that you can create a layer along the outside rim, for each ingredient.  Don't stress over getting the layers perfect, it's kind of a losing battle.  As long as you have enough of each ingredient, the layers will show in the end.  One trick is to chop the ingredients finely whenever possible, or even shred them, so the layers will be more distinct.
  • A thick creamy dressing will sit on the top and you can set the whole salad in the fridge until serving.  If you choose a more fluid dressing, like a vinaigrette, dress it at the table instead.
  • There's no need to toss the whole thing when you serve it, just let people scoop out individual portions, and serve extra dressing on the side.
  • Plan to make this the same day you plan to serve it.

Nutrition Information

Calories 353kcal (18%) Carbohydrates 12g (4%) Protein 11g (22%) Fat 30g (46%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 89mg (30%) Sodium 930mg (39%) Potassium 473mg (14%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2798IU (56%) Vitamin C 44mg (49%) Calcium 170mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 353

% Daily Value*

Calories 353kcal 18%
Carbohydrates 12g 4%
Protein 11g 22%
Fat 30g 46%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 89mg 30%
Sodium 930mg 39%
Potassium 473mg 10%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 2798IU 56%
Vitamin C 44mg 49%
Calcium 170mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.