Seven Layer Salad -

Seven Layer Salad

The Seven Layer Salad is a colorful and creamy dish perfect for potlucks, barbecues, and holiday meals, featuring layers of crisp lettuce, savory bacon, cheese, eggs, and vegetables.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 12 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Base Layer

3 heads romaine lettuce, chopped
1 large red onion, diced Reduce if you prefer a milder taste.
1 16 oz bag riced cauliflower
1 16 oz bag baby peas

Toppings

3 cups bacon bits Fresh cooked bacon adds extra crunch and flavor.
10 hard-boiled eggs, sliced
1 16 oz bag shredded cheddar cheese Garnish with extra cheese for richness.

Dressing

4 cups mayonnaise
2 tbsp white sugar
3 tbsp tomato powder or ketchup
3 tbsp dried chives
2 tbsp dried parsley
Black pepper to taste

Method

Preparation

Begin by chopping the romaine lettuce and placing it evenly across the bottom of a large glass bowl or trifle dish to form the first layer.
Sprinkle the diced red onion over the lettuce.
Add the riced cauliflower, spreading it evenly across the onion layer.
Next, add the baby peas to create another colorful layer.
In a separate bowl, whisk together the mayonnaise, sugar, black pepper, dried parsley, chives, and tomato powder or ketchup until smooth and well combined.
Spread about half of the dressing over the layered vegetables.
Sprinkle the bacon bits evenly across the salad.
Arrange the sliced hard-boiled eggs on top of the bacon.
Spread the remaining dressing evenly across the surface.
Finish the salad by sprinkling the shredded cheddar cheese over the top and garnish with extra chives or parsley.

Chilling

Cover the salad and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to blend.

Notes

A trifle bowl highlights the beautiful layers. For extra freshness, garnish with fresh herbs before serving.