7 Layer Salad
A colorful festive salad that is fun to serve on holidays and with summer barbecues.
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Salad, Side Dish
Cuisine: American
Keyword: 7-layer salad, allergy-friendly, dairy-free, gluten-free, holidays, layered salad, picnics, salad, side dish
Servings: 10 Servings
Calories: 133kcal
Author: Mary Krick
- 1 head iceberg lettuce Romaine is an option too
- 4 carrots grated
- 10 ounces package of frozen peas defrosted
- 8 ounces medium cheddar cheese grated ~ Follow Your Heart Shreds for dairy-free.
- 1 bunch green onions finely chopped
- 16 ounces package bacon cooked and crumbled
- 1 ½ cups miracle whip Vegenaise for dairy and egg-free.
- 3 Tbsps sugar
Wash, dry, and chop or shred the lettuce. Add to a very large serving bowl. Clear bowls are nice to show the layers but whatever the salad will fit in is the best choice. I like to have room to toss the salad before it is served.
Spread grated carrots over the lettuce in a nice even layer.
The next layer is the defrosted peas. I lay them on a clean dish towel to absorb some extra moisture after defrosting.
Now make a layer of grated cheese.
Next are the finely chopped onions.
Sprinkle the cooked and crumbled bacon over the onions.
In a small bowl mix together miracle whip and sugar. Stir until sugar is dissolved. Spread evenly over bacon.
Cover and refrigerate until ready to serve. Several hours is best.
Some say not to mix this salad. I prefer to toss it all together right before the meal. That way all the delicious ingredients are mixed throughout the salad.
3 WW points plus per serving
Serving: 1Serving | Calories: 133kcal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 467mg | Potassium: 197mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4550IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 1mg