7 Layer Salad
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7 Layer Salad
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This fresh 7 layer salad has a creamy yogurt dressing, crisp bacon, cheese, and more! A better twist on the original 7-layer salad recipe you know and love.
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Ingredients
For the Salad:
- 8 ounces center-cut bacon
- 4 large eggs
- ⅔ 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
- ⅔ cup FRESHLY SHREDDED extra sharp cheddar cheese use yellow cheddar for the most color contrast
For the Dressing:
- 1 ¼ cups nonfat plain Greek yogurt use low fat or whole for a more decadent salad
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
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Instructions
- 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.
Notes
- TIP: Depending upon the size of your serving bowl, you may need to adjust the quantities of each layer. Use your judgment and have fun with it.
- TO STORE: Cover and refrigerate leftover 7 layer salad for up to 2 days. Any unused dressing may be stored for 2-3 days in the fridge in an airtight container or mason jar.
Nutrition Information
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Serving
1(of 10)
Calories
236kcal
(12%)
Carbohydrates
12g
(4%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
94mg
(31%)
Potassium
404mg
(12%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3947IU
(79%)
Vitamin C
24mg
(27%)
Calcium
164mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 236kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 94mg | 31% |
| Potassium | 404mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3947IU | 79% |
| Vitamin C | 24mg | 27% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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