Seven Layer Salad

by Melissa on August 30, 2008

I had never had seven layer salad before, but after seeing it on Amber and Carrie’s blogs, I thought it would be the perfect thing to bring to a cook-out today. I love how versatile this salad is, I used the vegetables that I liked and layered it in a trifle dish. Everyone at the cook-out loved this and commented on how nice it looked.

I am writing this the way I made it, to see the original version click here.

Seven Layer Salad

  • Salad:
  • 1 bunch of romaine (chopped into bite size pieces)
  • 3/4 cup carrots, cut into bite size pieces
  • 3/4 cup broccoli, cut into bite size pieces
  • 3/4 cup cherry or grape tomatoes, halved
  • 1 cucumber peeled and sliced
  • 1 cup of your favorite shredded cheese
  • 1/3 cup of bacon, cooked and crumbled
  • Dressing:
  • 1 1/2 cups miracle whip or mayo (I used light mayo)
  • 1 tsp white vinegar
  • 1/4 cup milk
  • 1/4 cup sugar
  • 3/4 tsp garlic powder
  • dash onion powder
  • dash pepper

Combine all dressing ingredients and set aside.

In a large triffle dish layer the ingredients: lettuce, carrots, about 1/3- 1/2 of the dressing (leaving about 1/2 inch border between the dressing and the glass), broccoli, tomatoes,  another 1/3- 1/2 of the dressing, cucumbers, shredded cheese, and bacon. Depending on the size of your dish, you may not use all of the dressing. I had about 1/4 cup of dressing left-over and the perfect amount on the salad.

Cover salad and put into refrigerator a few hours before serving.
Like this post? Share with your friends!