If nothing else I am agreeing to appreciate salads again this summer. I understand salads not getting the same respect and praise as many other dishes because they tend to be boring and flavorless. But I am taking the challenge to make salads sexy again and I am starting with a simple and easy 7 layer salad!
Whats is so great about salads during the summer is they are cool and refreshing and have the duality to be served as a side or an entrée which makes for the perfect dish to bring to your next summer cookout! For this 7 layer summer salad, I have of course made some dairy-free revisions to this classic so if you are working to cut the dairy gut for this Hot Summer this is the recipe for you!
*Warning: Recipe may contain egg and pork products.
Ingredients:
- Romaine
- Roma Tomatoes
- Red Onion
- Eggs
- Vegan Cheddar Shreds
- Dairy-Free Creamy Ranch
- Bacon
Materials:
- Cutting Board
- Kitchen Knife
- Glass Truffle Bowl
7 Layer Salad
Equipment
- Cutting Board
- Kitchen Knife
- Glass Truffle Bowl
Ingredients
- 2 hearts Romaine Lettuce roughly chopped
- 1 Red Onion sliced
- 5 Roma Tomatoes chopped
- 6-8 Eggs hard-boiled, diced
- 15 oz Green Peas
- 12 oz Dairy-Free Creamy Dressing
- 8 oz Vegan Cheddar Shreds
- 10 slices Bacon crispy
Instructions
- Roughly chop cleaned romaine and add to the glass bowl
- Next, add a layer of thinly sliced red onion then add a layer of chopped Roma tomatoes
- Follow with layering diced hardboiled eggs then green peas
- Top with a layer of dressing, then a layer of cheddar shreds
- Lastly, finish the salad off with a layer of crumbled crispy bacon
- Refrigerate for 3-4 hrs and serve
