A Different Seven Layer Salad
Elevate your next gathering with “A Different Seven Layer Salad,” a vibrant and refreshing twist on the classic layered dish! Featuring crisp romaine lettuce, nutrient-packed baby spinach, and a medley of colorful vegetables like cherry tomatoes, cucumber, and purple cabbage, this salad is as visually stunning as it is delicious. The creamy Greek yogurt and dill dressing adds a tangy zest, perfectly complementing the savory toppings of cheddar cheese, crispy bacon, and soft slices of hard-boiled egg. Layered in a glass trifle bowl, this salad makes an impressive centerpiece for potlucks, picnics, or family dinners. Best served chilled, it’s the ultimate balance of fresh, hearty, and flavorful!
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Recipe Information
Ingredients
- 4 cups romaine lettuce
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 cup purple cabbage
- 1 cup corn kernels
- 1 small red onion
- 1 cup plain Greek yogurt
- 0.25 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon dried dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 whole hard-boiled eggs
- 1 cup cheddar cheese, shredded
- 0.5 cup chopped bacon, cooked
- 3 stalks scallions
Instructions
Wash and thoroughly dry all fresh vegetables.
Chop the romaine lettuce and baby spinach into bite-sized pieces, then arrange them evenly as the bottom layer of a large glass trifle bowl or deep serving dish.
Halve the cherry tomatoes and slice the cucumber into thin rounds. Place the tomatoes on top of the greens as the second layer, followed by the cucumbers for the third layer.
Finely shred the purple cabbage and add it as the fourth layer, spreading it evenly over the cucumbers.
Sprinkle a layer of corn kernels over the cabbage as the fifth layer.
Dice the red onion and scatter it over the corn as the sixth layer.
In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, dried dill, salt, and black pepper to make the dressing. Pour the dressing evenly over the onion layer and gently spread it to the edges.
Slice the hard-boiled eggs into rounds and arrange them over the dressing as the seventh layer.
Sprinkle shredded cheddar cheese, cooked bacon, and thinly sliced scallions (white and green parts) evenly over the eggs as garnish.
Cover the dish with plastic wrap and chill in the refrigerator for at least 1 hour to allow the flavors to meld together.
Serve chilled, scooping through all the layers to ensure each serving gets a bit of everything. Enjoy!
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 950 mg | 316% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 41.9 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1407 mg | 108% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3129 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
