A few weeks ago my friend Erin mentioned that she’d made a Seven Layer Salad, and much like a song you can’t get out of your head, this salad has sat in my mind just begging to be made. In the 80’s, it seemed like you couldn’t go to a special occasion or a potluck without having a Seven Layer Salad on the table. It has been YEARS since I had one and couldn’t exactly remember what each of the seven layers were. After asking a few people, it turns out that there are lots of variations on this salad, each one OFFICIALLY THE BEST. I’ll take every single person’s word for it.
The basic premise is this – pick six of your favorite ingredients, layer them in a tall-sided glass bowl so that they look beautiful, and top it off with a dressing made of sour cream and mayo. In deciding what to put in this version, I chose ingredients that I knew would be well received by my family. Of course, if you are not rigid like me, you could definitely add more than seven layers. And considering some of the delicious ingredients people have used in their OFFICIALLY THE BEST salads, I would not blame you for making a nine or ten layer salad. When you’re creating your own layered salad, consider the following ingredients:
- Romaine lettuce
- Mixed greens
- Green onions
- Hard boiled eggs
- Sunflower seeds
- Cheese (non-dairy, cheddar, feta, really any cheese because you cannot go wrong with a cheese layer)
For this version, I have also made it non-dairy by substituting non-dairy cheese and non-dairy sour cream (feel free to use dairy versions if you prefer). The thing about non-dairy products is that sometimes they just don’t taste that great, and since the non-dairy sour cream is such an important part of the dressing, I decided to add in some flavor by using part of packet of Lipton Vegetable Dip Mix. This dip mix does not contain any dairy, and really adds a lot of good flavor to the dressing. Add as much or as little as you’d like, I found that about 1/4 of the packet seemed right to me. The rest of it went into some more sour cream and we ate it with veggies this week. I would also recommend making the dressing ahead of time so that it has more time to soak up the flavors of the dip mix. The non-dairy sour cream really needs it, but if you’re using regular sour cream, you may not need that extra time.
This is a big, and hearty salad, but the calories are not super high per serving. We ate loads of it at dinner, and we’ve been having the leftovers all week. I was surprised at how well it holds up the next day. I was also surprised at how good it was for breakfast.
See all that condensation on the inside of the bowl? That happened because I made it ahead of time and it started to fog up a bit when I set it on the counter to serve it. After just a few minutes at room temperature, the condensation was all gone. Of course, so was about half of the salad.
10 oz. bag romaine
6 eggs, -, cooled, peeled, and sliced
4 strips bacon, cooked, cooled and crumbled
4 Roma tomatoes, seeded and diced
1-1/2 c. shredded non-dairy cheese
1 lb. frozen peas, thawed and drained
Kosher salt and freshly ground black pepper
1/2 c. non-dairy sour cream
1/2 c. reduced-fat mayo with olive oil
1/4 packet Lipton Vegetable Dip Mix
1 T. sugar
In a small bowl, mix together the dressing ingredients. Refrigerate for at least one hour or overnight to let the flavors come together.
In large bowl (a flat-sided trifle bowl works great, but any deep bowl will do), layer the salad ingredients. Press the layers to the outside of the bowl first, then spread evenly any remaining ingredients. Sprinkle salt and pepper every layer or two. After all of the salad ingredients have been added, drop spoonfuls of the dressing around the top. Gently spread to the edges, trying not to disturb the cheese layer. Cover and refrigerate until ready to serve.
Estimated calories: 230 cal/serving
Print it: Non-Dairy Seven Layer Salad