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Seven Layer Salad Recipe

Our seven layer salad recipe makes a fancy, edible piece of decoration for your dinner table. It's full of colors and flavors.
  • prep TIME 20 mins
  • total TIME 20 mins
Course: Salad, Side DishCuisine: American
Servings: 4 servings
Calories: 213 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (14)

  • 6 oz iceberg lettuce stem removed and washed
  • 8 oz cherry tomatoes halved
  • 3 medium boiled eggs sliced
  • 2 oz red onion sliced
  • 1 cup green peas thawed (or blanched)
  • 0.25 oz scallion chopped
  • 0.5 oz cheddar cheese shredded
  • 1/8 tsp black pepper
  • 1 oz baked bacon or fried in skillet, crumbled
  • 2 tbsp Japanese mayonnaise
  • 1 1/2 tbsp Greek yogurt
  • 1/4 tsp sugar
  • 1 tbsp whole milk
  • 1 tsp lemon juice

INSTRUCTIONS

1

Lay a third of 6 oz lettuce on the bottom of the serving bowl. Grab the 8 oz halved tomatoes, stick them against the bowl, and place the rest in the middle (fill empty spaces with lettuce).

2

Stick egg slices against the bowl, on top of the tomatoes, and use lettuce to fill empty spaces.

3

Layer in 2 oz sliced onions, 1 cup green peas (blanched or thawed).

4

Add 1 oz bacon crumbles, 0.25 oz chopped scallion and 0.5 oz grated cheddar cheese. It doesn’t matter how messy the core looks, so try to keep the layers looking beautiful on all sides.

5

Mix 2 tbsp mayo, 1 1/2 tbsp Greek yogurt, 1/4 tsp sugar, 1 tbsp milk, 1/8 tsp black pepper and 1 tsp lemon juice in a small bowl. Lay the dressing on top to finish the piece.

6

Chill for at least 30 minutes or serve immediately. Mix the salad well before you eat it.

Nutrition

Serving: 1 serving | Calories: 213kcal | Fat 13g | Saturated Fat 4g | Polyunsaturated Fat 1g | Monounsaturated Fat 2g | Cholesterol 162mg | Sodium 290mg | Potassium 362mg | Carbohydrate 11g | Fiber 3g | Sugar 6g | Protein 12g | Vitamin A 1400IU | Vitamin C 22mg | Calcium 82mg | Iron 2mg