Seven Layer Salad Recipe

I reimagined our Best Seven Layer Salad with a few healthier twists that keep the familiar layers intact while hiding a clever swap that will make readers eager to read on.

I never thought a Seven Layer Salad could surprise me again, but this version did. I love how a spoonful with bright cherry tomatoes wakes up the whole bowl, and the tang of plain Greek yogurt keeps it from feeling heavy.

People always say it’s the Best Seven Layer Salad they’ve tried, which makes me grin every time. I take it to family dinners and it vanishes fast, honestly one of those Salad Recipes For A Party that everyone reaches for first.

No fuss, just color and flavor that makes you curious to taste more, and yeah I have a couple tricks up my sleeve.

Ingredients

• Iceberg lettuce: ultra crisp, hydrating base, light fiber, keeps salad bright.
• Cherry tomatoes: sweet and tangy pop, vitamin C boost, juicy pockets.
• Cucumber: cooling crunch, mostly water, very low calories, subtly fresh.
• hard boiled eggs: rich protein, creamy yolks, keeps you full longer.
• Turkey bacon: smoky, leaner than pork bacon, salty crunch, not guilt free.
• Greek yogurt dressing: tangy, protein rich, creamy swap for heavier dressings.
• Sharp cheddar: melty sharpness, calcium and fat, bold cheddar flavor.
• Sweet peas: little green sweetness, fiber and starch, adds bite.
• Red onion and scallions: sharp, zippy bite, adds color and mild heat.

Ingredient Quantities

• 6 cups chopped iceberg lettuce or mixed salad greens
• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced (about 2 cups)
• 1/2 cup diced red bell pepper
• 1/2 cup thinly sliced red onion
• 1 cup frozen sweet peas, thawed
• 6 large hard boiled eggs peeled and chopped
• 8 slices turkey bacon cooked and crumbled
• 1 1/2 cups shredded sharp cheddar cheese (or reduced fat)
• 1/2 cup chopped green onions (scallions)
• 1 1/2 cups plain Greek yogurt
• 1/2 cup light mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar optional
• Salt and black pepper to taste

How to Make this

1. Prep everything first: chop the lettuce, halve the cherry tomatoes, slice the cucumber, dice the red bell pepper, thinly slice the red onion, thaw the frozen peas and pat them dry, chop the hard boiled eggs and set aside.

2. If your turkey bacon isn’t already cooked, cook 8 slices in a skillet until crisp, drain on paper towels and crumble; if it’s already cooked just crumble it.

3. Make the dressing: in a bowl whisk together 1 1/2 cups plain Greek yogurt, 1/2 cup light mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, and 1 tablespoon honey or sugar if you want a touch of sweetness. Season with salt and black pepper to taste. Taste and adjust, its ok to add a little more vinegar or mustard if it needs brightness.

4. Layer the salad in a large shallow bowl or a 9×13 dish so the layers show: start with the 6 cups chopped lettuce as the base.

5. Arrange the next layers in neat rows or sections: 2 cups halved cherry tomatoes, the sliced cucumber (about 2 cups), 1/2 cup diced red bell pepper, 1/2 cup thinly sliced red onion, then the 1 cup thawed sweet peas.

6. Top those with the chopped hard boiled eggs, then sprinkle the 1 1/2 cups shredded cheddar cheese evenly, follow with the crumbled turkey bacon and finish with 1/2 cup chopped green onions. Save a few green onion pieces for garnish if you like.

7. Spoon the yogurt-mayo dressing over the top in dollops then gently spread it into a thin layer, or serve the dressing on the side if you prefer people to add their own. Don’t drown it, you want a light creamy cover.

8. Cover and chill for at least 30 minutes so the flavors meld. Right before serving either let guests scoop their own helping leaving the pretty layers intact, or toss everything together gently to mix. Add extra salt and pepper at the table if needed.

Equipment Needed

1. Large cutting board and a sharp chef’s knife for chopping lettuce, slicing cucumber, dicing pepper and chopping eggs
2. Measuring cups and spoons for the yogurt and mayo amounts
3. Medium mixing bowl and a whisk to make the dressing
4. Large shallow serving bowl or 9×13 baking dish to layer the salad
5. Skillet for cooking the turkey bacon
6. Plate lined with paper towels for draining and crumbling the bacon
7. Colander or fine mesh strainer to thaw and drain the peas
8. Large spoon or spatula plus salad tongs or serving spoons for spreading the dressing and serving

FAQ

Seven Layer Salad Recipe Substitutions and Variations

• Iceberg lettuce or mixed salad greens
  • Romaine hearts, crisp and easy to chop
  • Butter lettuce, gentler flavor and soft leaves
  • Baby spinach, more nutrients but wilts faster
  • Thinly shredded kale, massage with lemon or olive oil to soften
• Turkey bacon
  • Regular pork bacon, for smokier richer flavor
  • Canadian bacon or ham, leaner and meaty
  • Smoked tempeh or coconut bacon, if you want a vegetarian option
  • Crisped pancetta, for a fancy salty twist
• Plain Greek yogurt and light mayonnaise (dressing)
  • Sour cream mixed with a little milk for creaminess
  • Plain regular yogurt, same idea but less tangy and cheaper
  • Half Greek yogurt half light sour cream, if you want richer texture
  • Olive oil and vinegar vinaigrette, for a lighter non-creamy dressing
• Shredded sharp cheddar cheese
  • Colby or Colby Jack, milder and melts nicely
  • Monterey Jack, creamy and less sharp
  • Feta or goat cheese, for tang and crumbly texture
  • Reduced fat cheddar, keeps flavor but cuts calories

Pro Tips

1. Dry the veggies and peas really well before you layer them. If theyre wet the dressing gets watery and the lettuce goes limp, so spin or pat everything till mostly dry.

2. Cook the turkey bacon until super crisp and let it cool on paper towels then crumble. Crisp bacon stays crunchy longer and gives the salad the best texture instead of turning soft after a bit.

3. Make the dressing a touch tangier than you think you need, then taste and adjust. Greek yogurt mutes brightness, so adding a little extra vinegar or mustard now saves you from a flat tasting salad later, and if its too sharp you can always add a little honey.

4. If youre prepping ahead keep the dressing and most of the crumbled bacon separate. Dress right before serving or let people add their own so the layers stay pretty and the salad doesnt get soggy.