Seven Layer Salad
Quick answer
Seven layer salad stacks romaine lettuce, sliced cucumber, halved cherry tomatoes, cooked green peas, chopped boiled egg, and thinly sliced red onion in a clear glass bow...
What makes this special
- Seven Layer Salad stacks crisp greens and peas under a protective, moisture-locking yogurt seal.
- Dressing sealed on top blocks moisture from seeping down; stays crisp ahead
- Layers visible through a glass bowl define this salad's identity
Key ingredients
Core cooking flow
- 1 Let the 2 boiled eggs cool completely, then chop them small without crushing the yolks into a paste.
- 2 Cut the 200 g romaine into bite-size pieces and slice the 120 g cucumber thinly.
- 3 Cool the 120 g cooked green peas before adding them, so they do not wilt the romaine.
Seven layer salad stacks romaine lettuce, sliced cucumber, halved cherry tomatoes, cooked green peas, chopped boiled egg, and thinly sliced red onion in a clear glass bowl, then seals the top with a smooth layer of Greek yogurt mixed with lemon juice. The yogurt cap acts as a moisture barrier, preventing the lower layers from turning soggy and making the salad suitable for advance preparation. Boiled eggs contribute a mild richness and peas add a starchy sweetness that rounds out the crisp vegetable layers, while red onion's sharp bite creates a contrast against the creamy, tangy dressing. Serving requires scooping deep to the bottom so every portion captures all seven layers at once.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Let the 2 boiled eggs cool completely, then chop them small without crushing the yolks into a paste.
If the cut pieces look wet, press them lightly with a paper towel before layering.
- 2Prep
Cut the 200 g romaine into bite-size pieces and slice the 120 g cucumber thinly.
Halve the cherry tomatoes and set them cut side down briefly so excess juice does not soak the lower layers.
- 3Heat
Cool the 120 g cooked green peas before adding them, so they do not wilt the romaine.
Slice the 40 g red onion very thinly, and briefly rinse or soak it in cold water if it smells too sharp.
- 4Prep
Stir 150 g Greek yogurt with 1 tablespoon lemon juice until smooth and spreadable.
Stop once no lumps remain, because overmixing can loosen the dressing and make it run down between the layers.
- 5Season
In a clear glass bowl, layer romaine, cucumber, cherry tomatoes, green peas, chopped egg, and red onion in that order.
Spread each layer to the edges, but do not press down, so the salad stays crisp.
- 6Step
Spread the yogurt dressing evenly over the top with a spatula, sealing the vegetables underneath.
Chill until serving, then use a large spoon to scoop all the way to the bottom for every portion.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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