Seven Layer Green Salad Recipe
Our seven layer green salad is our take on the Midwestern seven layer dip, but full of light, delicious vegetables.
Serving10 servings
Ingredients
- 3 cup 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 cup 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
If there is anything in the list of ingredients that you or your family do not like, the beautiful thing about salads is that you can take it out or replace it with something you do like! 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, sweet pea pods, cucumber slices, or broccoli.
Nutrition
Calories: 523 kcal · Carbohydrates: 9 g · Protein: 17 g · Fat: 47 g · Saturated Fat: 22 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 17 g · Trans Fat: 1 g · Cholesterol: 163 mg · Sodium: 501 mg · Potassium: 287 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 1215 IU · Vitamin C: 17 mg · Calcium: 381 mg · Iron: 1 mg