8-Layer Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 285
- Total Fat
- 23
- Saturated Fat
- 7
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 69
- Sodium
- 345
- Total: 25 min
- Active: 25 min
Ingredients
6 slices bacon
4 to 5 cups chopped iceberg lettuce (about 1 head)
2 cups frozen peas, thawed
2 cups shredded carrots (about 6)
4 hard-boiled eggs, peeled and sliced
2 cups frozen corn kernels, thawed
2 cups shredded Cheddar, mozzarella and/or Monterey jack cheese
2 cups cherry or baby heirloom tomatoes, halved
Summer Herb Ranch Dressing, recipe follows
Summer Herb Ranch Dressing:
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Directions
- Heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then chop.
- Meanwhile, place 1/4 of the lettuce in the bottom of a trifle bowl or large glass bowl. Top with the peas and then another 1/4 of the lettuce. Top with the carrots.
- Arrange the eggs on top, facing them outwards against the side of the bowl. Top with another 1/4 of the lettuce, corn, then the remaining lettuce.
- Sprinkle with the cheese, then top with the tomatoes and bacon. Serve with the herb ranch dressing on the side.
Summer Herb Ranch Dressing:
- Whisk together all of the ingredients in a small bowl until combined. Makes about 2 cups.