Seven-Layer Salad

This gorgeous seven-layer salad is going to become your family’s new favorite potluck dish! Everyone from picky kids to health-conscious adults will love the colorful layers and creamy, tangy dressing. Plus, it actually gets better when you make it ahead of time – talk about a win-win!

Recipe Details

Timing & Servings: Cook Time: 30 minutes, Total Time: 30 minutes, Serves: 10 people with about 1 cup each.

Nutrition Profile: Low-Carb, Healthy Immunity, Gluten-Free, Low-Calorie

Nutrition Facts (per serving): 121 Calories, 7g Fat, 11g Carbs, 5g Protein

Ingredients You’ll Need

Romaine lettuce: You’ll need 8 cups of shredded romaine, which is about 2 large heads. I love romaine because it stays crispy even when dressed! Frozen peas: Just 1 cup of frozen peas that you’ve thawed out. They add such a sweet pop of color and flavor. Yellow bell pepper: One medium yellow bell pepper diced up gives you the perfect amount of crunch and sunshine color.

Grape tomatoes: 1 cup of grape tomatoes cut in half, or you can use cherry tomatoes cut into quarters. Either way works great! Celery: 1 cup of sliced celery adds that fresh, crispy bite we all love in a good salad. Scallions: Half a cup of sliced scallions brings a mild onion flavor that’s just perfect.

Plain yogurt: Three-quarters cup of nonfat plain yogurt makes the dressing creamy and tangy. Low-fat mayonnaise: Another three-quarters cup of low-fat mayo balances out the yogurt perfectly. Cider vinegar: Just 2 teaspoons adds that bright, tangy kick.

Sugar: 1 to 2 teaspoons depending on how sweet you like things – start with 1 and taste! Garlic powder: A quarter teaspoon gives just the right amount of savory flavor. Salt and pepper: Quarter teaspoon each of salt and freshly ground pepper to taste.

Cheddar cheese: Half a cup of shredded reduced-fat cheddar cheese adds that creamy, sharp flavor. Fresh basil: Half a cup of thinly sliced fresh basil makes this salad extra special and fragrant. Bacon: 3 strips of cooked bacon, crumbled up, because everything’s better with bacon!

How to Make Seven-Layer Salad

Step 1: Start by making your creamy dressing in a medium bowl. Mix together the yogurt, mayonnaise, cider vinegar, sugar, garlic powder, salt, and pepper. Whisk it all up until it’s smooth and creamy. Taste and add more sugar if you’d like it sweeter!

Step 2: Now comes the fun part – building your layers! In a large clear glass bowl or trifle dish, start with the shredded romaine lettuce as your base. Spread it out evenly so you can see those beautiful green layers.

Step 3: Layer on the thawed peas next, spreading them evenly over the lettuce. Then add the diced yellow bell pepper, followed by the halved grape tomatoes. Each layer should be nice and even so everyone gets a bit of everything!

Step 4: Continue layering with the sliced celery and then the scallions. Now spread that creamy dressing right over the top, making sure to cover all the way to the edges. This keeps everything fresh and delicious underneath!

Step 5: Finish with a sprinkle of the shredded cheddar cheese, the fresh basil, and finally those crispy bacon bits on top. Cover with plastic wrap and chill for at least 30 minutes, or even better, overnight!

Easy and Quick Seven-Layer Salad Version

Want to make this even faster? You can totally use a store-bought ranch dressing instead of making your own! Just use about 1 and a half cups of your favorite ranch. Also, pre-washed salad mixes save tons of time – just grab a couple bags of romaine hearts that are already chopped. You can skip the fresh basil and just use the cheese and bacon on top. Still delicious and ready in 15 minutes!

Serving Ideas

This seven-layer salad is perfect as a complete meal on its own, especially for lunch or a light dinner. It goes amazingly well with grilled chicken or fish if you want to make it heartier. For potlucks, serve it alongside some crusty bread rolls and maybe a simple soup. The colors are so pretty that it always becomes the centerpiece of any meal!

Storage

Store your seven-layer salad covered in the refrigerator for up to 3 days. The great thing about this salad is that the dressing actually protects the vegetables underneath, so it stays fresh longer than regular salads. Just make sure to keep it covered with plastic wrap or a tight lid. Don’t freeze this one – the vegetables won’t be crispy anymore when thawed.

Substitutions

No yellow bell pepper? Red or orange peppers work just as well! You can swap the peas for corn kernels if that’s what you have. Instead of bacon, try chopped hard-boiled eggs or sunflower seeds for crunch. Greek yogurt works great instead of regular yogurt, and you can use any cheese you love – Swiss or mozzarella are both delicious options.

Pro Tips

• Make it the night before: This salad actually tastes better after sitting overnight – the flavors blend together perfectly!
• Use a clear bowl: A glass trifle dish or clear salad bowl shows off those gorgeous layers beautifully.
• Keep ingredients cold: Make sure all your vegetables are nice and cold before layering – it keeps everything crisp.
• Drain vegetables well: Pat tomatoes and thawed peas dry with paper towels so they don’t make the salad watery.
• Save bacon for last: Add the bacon right before serving so it stays crispy and doesn’t get soggy.

FAQs

Can I make this salad without bacon?

You bet! This salad is delicious without bacon too. Try adding some chopped hard-boiled eggs, toasted nuts, or even some crumbled feta cheese instead. It’ll still be amazing and everyone will love it!

How far ahead can I make this salad?

Sure! You can make this salad up to 2 days ahead of time. Just wait to add the bacon until right before serving so it stays nice and crispy. The vegetables actually stay fresher longer under that creamy dressing layer!

Can I use a different type of lettuce?

Of course! While romaine works best because it stays crispy, you can use iceberg lettuce or even a mix of greens. Just avoid delicate greens like spinach or arugula since they might get soggy under the dressing.

Is this salad healthy?

Yes! At only 121 calories per serving and packed with fresh vegetables, this salad is a great healthy choice. The yogurt and low-fat mayo keep it lighter while still being creamy and satisfying. Plus, you’re getting lots of vitamins from all those colorful veggies!

I’d love to hear how your seven-layer salad turns out! Did you try any fun variations or substitutions? Drop a comment below and let me know – I always enjoy hearing about your kitchen adventures and successes!