Seven Layer Green Salad Recipe
This tasty, fresh salad is easy-to-make and so much easier to serve than your traditional seven layer salad!
Servings: 10
Calories: 523kcal
Equipment
- Large Glass Bowl or Trifle Dish
- Plastic Wrap
Ingredients
- 3 cups chopped lettuce (iceberg or Romaine)
- 3 stalks celery chopped
- salt and pepper to taste
- 8 ounces bacon (cooked and crumbled)
- 5 eggs (hardboiled and cooled)
- 1 cup cherry tomatoes chopped
- 6 green onions sliced
- 4 cups shredded cheddar cheese divided
- 10 ounces frozen peas partially thawed
- ¾ cup mayonnaise
- ¾ cup sour cream
- salt and pepper to taste
Instructions
- Chop or tear up lettuce and place in 9 x 13 dish
- Chop up celery and add on top of lettuce. Add a sprinkling of salt and pepper.
- Chop hard boiled eggs and add on top. Again, add a light amount of salt and pepper.
- Crush bacon and add on top of eggs.
- Add chopped tomatoes and green onions, then top with 2 cups cheese.
- Pour on 10 ounces partially frozen peas. (I just let the frozen peas set out while I'm preparing this dish. The peas will thaw enough by the time it's time to eat.)
- Stir together mayo and sour cream. Mix well. Spread on top of the frozen peas. Add salt and pepper to taste.
- Sprinkle remaining cheese on top. (I used cheddar, but Parmesan would be delicious too!)
Notes
Here are a few more suggestions for different ingredients to add to this easy recipe:
- Red onion
- Parmesan cheese
- Bell peppers
- Chunks of sharp cheddar cheese (or favorite cheese)
- Sweet pea pods
- English cucumber slices
- Broccoli
Nutrition
Calories: 523kcal | Carbohydrates: 9g | Protein: 17g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 501mg | Potassium: 287mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1215IU | Vitamin C: 17mg | Calcium: 381mg | Iron: 1mg