Seven Layer Salad with Greek Yogurt Dressing
Cheddar cheese, fresh veggies and salty bacon are a few of the layers in this Seven-Layer Salad.
  • Makes: 10 servings
  • Prep Time: 8 hours, 20 minutes (includes chill time)
  • Difficulty Rating: Easy

  • Nutrition Highlights: per 1 ½ cups salad and 2 tablespoons dressing: 195 calories, 12g fat, 348mg sodium, 13g protein, 3g fiber, 102mg cholesterol, 10g carbohydrates, 4g sugar

  • Recipe Created By:
  • Recipe From: Illinois Partners



  • 6 cups romaine lettuce, chopped
  • 6 cups baby spinach
  • 8 green onions, chopped
  • 8 ounces cheddar cheese, shredded
  • 2 cups frozen peas, partially thawed
  • 4 tomatoes, seeded and chopped
  • 6 strips center-cut bacon, cooked and chopped
  • 4 hard-boiled eggs, sliced


  • 1 cup nonfat plain Greek yogurt
  • ⅓ cup lowfat buttermilk
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh dill or fresh chives, finely chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon black pepper

See Also:  Slow-Cooked Scrambled Egg Beaters


  1. In a large, clear trifle dish, toss the romaine and spinach together.
  2. Layer the remaining ingredients on top o each other in the following order: onions, cheese, peas, tomatoes, bacon and eggs. Cover salad and refrigerate up to 8 hours.
  3. In a separate bowl, thoroughly combine all of the dressing ingredients.
  4. Refrigerate until ready to serve with salad.

Tips & Notes

The dressing for this salad will last up to 10 days refrigerated.


Please enter your comment!
Please enter your name here