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30-MINUTE SEVEN-LAYER SALAD
Introduction
The Seven-Layer Salad is a timeless classic that brings together vibrant colors, textures, and flavors in one beautifully layered dish.
Perfect for potlucks, barbecues, or quick weeknight meals, this salad is as pleasing to the eye as it is to the taste buds.
With crisp vegetables, savory bacon, and a creamy dressing, it’s a satisfying and refreshing choice for any occasion.
Ingredients
A large head of lettuce, rinsed, dried, and chopped
1 cup of grated Parmesan cheese
1 cup of chopped cauliflower
1 package of 10-oz frozen green peas, thawed
1 cup of mayonnaise
1 chopped red onion
Shredded Cheddar cheese
2 tablespoons of white sugar.
Instructions
Begin by preparing the lettuce. Wash it thoroughly under cold water, then dry it using a salad spinner or kitchen towels.
Once it’s dry, chop it into bite-sized pieces and set it aside as the base of your salad.
Cook the bacon in a skillet over medium heat until it’s crisp and golden.
Once done, transfer the bacon to a plate lined with paper towels to drain excess grease. When cooled, crumble it into small pieces.
In a large clear glass bowl or trifle dish, start layering your ingredients.
First, place the chopped lettuce evenly across the bottom. This will act as the fresh, crunchy foundation for the rest of the layers.
Next, add the chopped red onion, spreading it evenly over the lettuce. Then follow with the thawed green peas.
The peas add a touch of sweetness and vibrant green color to the salad.
After that, layer the chopped cauliflower over the peas. The cauliflower adds a bit of crunch and a slightly nutty flavor that pairs well with the other vegetables.
In a small bowl, combine the mayonnaise with the white sugar. Mix well until smooth, then spread this dressing mixture over the top of the salad to form a creamy, sweet topping layer.
Finish by sprinkling the crumbled bacon, grated Parmesan cheese, and a generous handful of shredded Cheddar cheese over the dressing.
Cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
Variations
For a lighter version, substitute the mayonnaise with Greek yogurt or a half-and-half mix of yogurt and mayo. This keeps the creamy texture but reduces the fat content while adding a bit of tang.
Try using spinach or a spring mix in place of traditional iceberg lettuce for a different texture and added nutrients. These greens offer a peppery bite and pair well with the sweet dressing.
Swap out the bacon for turkey bacon or even crispy chickpeas for a vegetarian-friendly twist. These options still offer crunch and flavor without the pork.
Add chopped hard-boiled eggs for an extra layer of protein. They bring creaminess and substance to the salad, making it a more filling main dish.
Incorporate chopped bell peppers or cherry tomatoes for more color and a juicy, sweet flavor contrast to the creamy dressing and salty bacon.
How to Make
The key to making this Seven-Layer Salad quickly is prepping everything in a streamlined order.
Start by cooking the bacon first since it takes the longest and needs to cool before crumbling. While the bacon is cooking, you can wash, dry, and chop the lettuce.
Next, move on to chopping the red onion and cauliflower. Using a food processor or sharp knife can make this task quicker and ensure even pieces for better layering and texture.
Thaw the peas by placing them in a colander and running cool water over them. This method only takes a couple of minutes and makes the peas ready to use without losing their firmness or flavor.
Prepare the dressing by whisking together the mayonnaise and sugar. This simple mix gives the salad its signature sweet and tangy flavor and helps bind the layers together once chilled.
Choose a clear trifle bowl or glass dish to show off the beautiful, distinct layers. This isn’t just for looks—it also helps guests scoop through each layer evenly when serving.
Assemble the salad by layering the ingredients carefully, pressing down gently with each layer to keep it compact.
This method ensures you can fit all the layers without overflowing the dish.
Once assembled, cover the salad with plastic wrap and refrigerate. Letting it chill enhances the flavor and allows the creamy topping to soak slightly into the top vegetable layers, giving it that signature blend of taste and texture.
Assemble the salad by layering the ingredients carefully, pressing down gently with each layer to keep it compact. This method ensures you can fit all the layers without overflowing the dish.
Once assembled, cover the salad with plastic wrap and refrigerate. Letting it chill enhances the flavor and allows the creamy topping to soak slightly into the top vegetable layers, giving it that signature blend of taste and texture.
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