This classic recipe for seven layer salad has a delicious dressing and is easy to make. This is the best healthy salad with sour cream and mayo in the dressing. This traditional recipe is gluten free and just like the old fashioned seven layer salads I remember growing up.
My mom and I were talking about healthy foods we hadn't had in a while going into the month of January. Mom thought of this seven layer salad we used to eat at gatherings. I quickly put together a recipe so we could have it on Mom's birthday.
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Ingredients
- Iceberg Lettuce
- Frozen Peas
- Eggs
- Green Onions
- Tomatoes
- Bacon
- Cheddar Cheese
- Mayonnaise
- Sour Cream
- Granulated Sugar
- Sea Salt
- Coarse Ground Black Pepper
Instructions
Rinse iceberg lettuce and then spin in a salad spinner to get all of the excess water off. Chop the lettuce and cover the bottom of your trifle bowl. Sprinkle with salt and pepper.
Spread thawed peas over the lettuce layer.
Spread the chopped hard boiled eggs over the pea layer. Sprinkle with salt and pepper.
Chop the green onions and spread over the hard boiled egg layer.
Coarsely chop the tomatoes and spread over the green onion layer. Sprinkle with salt and pepper.
Crumble the bacon over the tomato layer.
Sprinkle the shredded cheese over the bacon layer.
In a mixing bowl whisk the mayonnaise, sour cream and sugar until thoroughly combined. Spread this dressing over the last cheese layer. Spread the dressing all the way to the edges to seal the salad. If you would like to you can sprinkle the top with cheese, bacon and green onions. However, I like mine with just the dressing.
Cover the salad with plastic wrap and refrigerate for up to one day before serving.
Supplies
Storage
Store the leftovers in an air tight container in the refrigerator for up to 5 days.
Top Tip
The salad will last longer if you don't mix the dressing into the other salad ingredients before you store it.
Frequently Asked Questions
Yes! I actually like this salad the most when it's been made a day ahead. I like the vegetables and eggs really cold and for the dressing to have time for the flavors to meld.
Make sure your lettuce is really dry so it doesn't get soggy. The recipe calls for spreading the dressing over the top and sealing the salad underneath. This will keep the salad fresh and crisp for a day in the fridge.
Yes it can be. This recipe calls for sugar in the dressing, but it's not absolutely necessary. If you are low carb replace the sugar with 1 teaspoon of apple cider vinegar. The dressing will still be delicious and you will have a perfect meal.
We don't usually have a lot of leftovers with this yummy salad, but if you do you can store leftovers in the fridge for one day. The key is to not mix the dressing in.
I serve this salad by scooping it out and placing it on plates with the dressing on top. Then each person can stir their own dressing in. When you want to store this salad place the ingredients on the bottom and the dressing on top of those. Do not stir them together! Stirring them together will make the salad soggy for the next day.
If you like this recipe you might also like:
Thai Style Cabbage Salad
Cranberry Fluff Salad
Gluten Free Kale Caesar Salad
Easy Pea Salad
Sugar Free Broccoli Salad
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores!
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Seven Layer Salad
- Total Time: 30 minutes
- Yield: 7 servings 1x
- Diet: Gluten Free
Description
This classic recipe for seven layer salad has a delicious dressing and is easy to make. This is the best healthy salad with sour cream and mayo in the dressing. This traditional recipe is gluten free and just like the old fashioned seven layer salads I remember growing up.
Ingredients
1 medium head Iceberg Lettuce
1 cup Frozen Peas, thawed
6 hard boiled Eggs, chopped
1 cup Green Onions, chopped
2 medium Tomatoes, coarsely chopped
7 slices Bacon, cooked and crumbled
1 cup Cheddar Cheese, shredded
1 cup Mayonnaise
1 cup Sour Cream
2 Tbsp. Granulated Sugar
½ tsp. Sea Salt, divided
½ tsp. Coarse Ground Black Pepper, divided
Instructions
Rinse iceberg lettuce and then spin in a salad spinner to get all of the excess water off. Chop the lettuce and cover the bottom of your trifle bowl. Sprinkle with salt and pepper.
Spread thawed peas over the lettuce layer.
Spread the chopped hard boiled eggs over the pea layer. Sprinkle with salt and pepper.
Chop the green onions and spread over the hard boiled egg layer.
Coarsely chop the tomatoes and spread over the green onion layer. Sprinkle with salt and pepper.
Crumble the bacon over the tomato layer.
Sprinkle the shredded cheese over the bacon layer.
In a mixing bowl whisk the mayonnaise, sour cream and sugar until thoroughly combined. Spread this dressing over the last cheese layer. Spread the dressing all the way to the edges to seal the salad. If you would like to you can sprinkle the top with cheese, bacon and green onions. However, I like mine with just the dressing.
Cover the salad with plastic wrap and refrigerate for up to one day before serving.
Notes
If you want a low carb version, replace the sugar in the dressing with 1 teaspoon apple cider vinegar.
- Prep Time: 30 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Gluten Free
