Seven layer salad

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Today I want to share a classic seven layer salad which, as the name indicates, is often made out of eight layers - don't ask me! We'll combine crunchy vegetables, a sharp dressing and bacon to create a beautiful, simple and delicious dish.


If you want to prepare a meat-free version of this salad, substitute bacon with fried onions.

I'm using a trifle dish that's 21 cm in diameter and 16 cm high to assemble the salad.

The salad can be a star of a party, a crunchy lunch or a side for grilled or baked meats. I highly recommend it!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Salad

  • 250 g smoked bacon
  • 3 small red onions (~200 g)
  • 1 small head romaine lettuce (~200 g)
  • 2-3 bell peppers (~300-400 g)
  • 300 g peas
  • 4 large eggs
  • 70 g freshly grated cheese

Dressing

  • 100 g mayo (I'm using Light)
  • 200 g Greek yoghurt
  • 1/2 tsp sugar
  • 45 g freshly grated parmesan
  • Pepper and salt, to taste

Method

  1. Prepare bacon. Put 250 g smoked bacon into a hot pan and fry it over medium heat for around 2 minutes per side. Take bacon out of the pan while it's still soft and transfer it onto a plate lined with paper towel to remove excess fat.
  2. Hard boil 4 large eggs.
  3. Chop three small red onions into 0.5 cm cubes, transfer them into a small bowl and cover with cold water. Set onions aside to soak for around 20 minutes.
  4. Prepare dressing. Put 100 g mayo, 200 g Greek yoghurt, 1/2 tsp white sugar and 45 g freshly grated parmesan into a bowl. Stir the ingredients until cheese is evenly distributed and sugar is dissolved. Season dressing to taste with salt and ground black pepper.
  5. Remove stems and seeds from three bell peppers and cut them into 1 cm cubes. Separate leaves from one small head of romaine lettuce and cut them into 1 cm wide strips. Cut bacon slices through lengthwise and cut them into cubes. Cut eggs into large cubes. Drain soaked onions on a fine sieve and pat them dry with a paper towel.
  6. Assemble the salad in a trifle dish. Arrange layers out of romaine lettuce strips, peppers, red onions, 300 g peas and cubed eggs. Cover eggs with dressing and spread it evenly. Scatter freshly grated cheese and bacon chips on top of dressing. Serve immediately or put into a fridge for one hour for dressing to thicken up.
  7. Enjoy!

Approximate nutritional value

100 g

  • 144 kcal
  • Carbs: 5 g 
  • Fat: 10 g
  • Protein: 9 g
  • Fibre: 1 g

1 serving (recipe makes 8 servings)

  • 317 kcal
  • Carbs: 11 g 
  • Fat: 21 g
  • Protein: 19 g
  • Fibre: 3 g

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