30-Minute Seven-Layer Salad
Servings: 6-8
Prep Time: 30 minutes
Ingredients
- Lettuce Layer:
- 4 cups chopped iceberg or romaine lettuce
- Vegetable Layers:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 cup red onion, thinly sliced
- 1 cup frozen peas (thawed)
- Protein and Toppings:
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- Dressing:
- 1 cup light mayonnaise
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Dressing:
- In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, salt, and pepper. Set aside.
- Assemble the Salad:
- In a large glass bowl (for presentation), layer the ingredients in this order:
- Lettuce
- Cherry tomatoes
- Cucumber slices
- Red onion
- Thawed peas
- Crumbled bacon
- Shredded cheddar cheese
- In a large glass bowl (for presentation), layer the ingredients in this order:
- Add the Dressing:
- Spread the prepared dressing evenly over the top of the salad as the final layer.
- Serve or Chill:
- Serve immediately or cover and chill in the refrigerator for up to 2 hours before serving.
Customizations
- Low-carb: Replace peas with chopped bell peppers.
- Extra protein: Add diced hard-boiled eggs or grilled chicken.
- Vegan option: Use plant-based mayo, cheese, and omit bacon.