Can seven layer salad be made ahead?

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.

Is seven layer salad low carb?

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.

How long will seven layer salad last?

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.

Seven Layer Salad

Name: Seven Layer Salad
Prep time: 30 min
Total time: 30 min
Cuisine: Gluten Free
Ingredients: 1 medium head Iceberg Lettuce1 cup Frozen Peas, thawed6 hard boiled Eggs, chopped1 cup Green Onions, chopped2 medium Tomatoes, coarsely chopped7 slices Bacon, cooked and crumbled1 cup Cheddar Cheese, shredded1 cup Mayonnaise1 cup Sour Cream2 Tbsp. Granulated Sugar1/2 tsp. Sea Salt, divided1/2 tsp. Coarse Ground Black Pepper, divided

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

Scale

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
1/2 tsp. Sea Salt, divided
1/2 tsp. Coarse Ground Black Pepper, divided

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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