Seven Layer Salad
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.
Adjust Servings
Instructions
- 1
Boil eggs, cool, and chop.
- 2
Prep romaine, cucumber, tomatoes, and onion into similar-size pieces.
- 3
Mix yogurt and lemon juice to make a light dressing.
- 4
Layer romaine, cucumber, tomatoes, peas, egg, and onion in a glass bowl.
- 5
Spread dressing evenly on top and chill before serving.
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