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Chastiti Johnson

7 Layer Salad

A quick and easy summer salad with a dairy-free twist
Print Recipe
Prep Time 20 minutes
Refrigerate 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Course: Dinner, lunch
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Cutting Board
  • Kitchen Knife
  • Glass Truffle Bowl

Method
 

  1. Roughly chop cleaned romaine and add to the glass bowl
  2. Next, add a layer of thinly sliced red onion then add a layer of chopped Roma tomatoes
  3. Follow with layering diced hardboiled eggs then green peas
  4. Top with a layer of dressing, then a layer of cheddar shreds
  5. Lastly, finish the salad off with a layer of crumbled crispy bacon
  6. Refrigerate for 3-4 hrs and serve