Fresh crunchy romaine lettuce topped with all the best salad toppings and mixed together with a garlic mayo dressing. This 7 layer salad is perfect for backyard barbecues and potlucks with an easy way to prep the ingredients ahead.
What are the layers in the salad?
Instructions for 7 layer salad:
In a saucepan bring water to a boil and place eggs into boiling water, cook until hard-boiled about 8 minutes.
In the meantime wash and dry lettuce, green onions, and tomatoes.
If not using bacon bits, fry 12 oz of bacon and place onto a paper towel to drain extra fat. Then chop into tiny bite-sized pieces.
When ready to assemble prepare bowl, it's best to use a clear tall bowl to see all the layers.
1st layer
Chop romaine lettuce into square pieces about 1-2 inches thick. Place on the bottom of the bowl as your first layer.
2nd layer
For the 2nd layer chop green onions and sprinkle them evenly on top of the lettuce.
3rd layer
Drain canned sweet peas and evenly spread them as the 3rd layer.
4th layer
Shred mozzarella cheese and divide into 3 portions. Then sprinkle evenly for layer 4.
Clean and mince 3 garlic cloves into mayonnaise to make your dressing. Then spread onto the 4 layers in the bowl.
5th layer
Peel shells off your hardboiled eggs and shred them on a box grater with large holes. Then sprinkle into the bowl on top of garlic mayo dressing as layer 5.
On top of the shredded eggs sprinkle more mozzarella cheese.
6th layer
For the 6th layer sprinkle bacon bits evenly over the salad. Top with remaining mozzarella cheese.
7th layer
For the last layer cut cherry tomatoes in half and lay them out onto salad as the last layer.
For a make-ahead option:
1. Wash ingredients like lettuce, green onion, and tomatoes. Chop them and place them into either ziplock bags or containers.
2. Cook hardboiled eggs and shred them into a container.
3. Grate mozzarella cheese and place it into a bag or container.
4. Make dressing mayonnaise and minced garlic.
5. Prepare bacon.
Place all ingredients into bags and containers and assemble when ready to serve. You can prepare these ingredients up to 3-4 days ahead of time.
If you enjoyed this recipe you are sure to enjoy these:
AVOCADO APPETIZER
CRUNCHY GARDEN MOZZARELLA SALAD
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7 LAYER SALAD
Equipment
- 1 truffle bowl or clear tall bowl
Ingredients
- 1 large romain lettuce
- 1 bunch green onions
- 7.5 oz sweet peas canned
- 2 cups mozzarella cheese shredded
- ½ cup mayonnaise
- 3 garlic cloves
- 5 eggs hard boiled
- 12 oz bacon cooked and chopped or bacon bits
- 1 pint cherry tomatoes
Instructions
- In a saucepan bring water to a boil and place eggs into boiling water, cook until hard-boiled about 8 minutes.
- In the meantime wash and dry lettuce, green onions, and tomatoes.
- If not using bacon bits, fry 12 oz of bacon and place onto a paper towel to drain extra fat. Then chop into tiny bite-sized pieces.
- When ready to assemble prepare bowl, it's best to use a clear tall bowl to see all the layers.
- Chop romaine lettuce into square pieces about 1-2 inches thick. Place on the bottom of the bowl as your first layer.
- For the 2nd layer chop green onions and sprinkle them evenly on top of the lettuce.
- Drain canned sweet peas and evenly spread them as the 3rd layer.
- Shred mozzarella cheese and divide into 3 portions. Then sprinkle evenly for layer 4.
- Clean and mince 3 garlic cloves into mayonnaise to make your dressing. Then spread onto the 4 layers in the bowl.
- Peel shells off your hardboiled eggs and shred them on a box grater with large holes. Then sprinkle into the bowl on top of garlic mayo dressing as layer 5.
- On top of the shredded eggs sprinkle more mozzarella cheese.
- For the 6th layer sprinkle bacon bits evenly over the salad. Top with remaining mozzarella cheese.
- For the last layer cut cherry tomatoes in half and lay out onto salad as the last layer.
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