Sometimes, my family and I will make this salad for a Sunday afternoon supper. It’s a lighter option after eating a large Sunday meal for lunch. You can also use salad dressing but I prefer the real mayo. The flavor is just so robust! This 7-layer salad is very easy to make and you should give it a shot, today 🙂 My husband and I both like this salad, too. I often make it when our church hosts a potluck meal.
Nobody ever said that 7-layer salad has to only be eaten as a side dish lol!
Ingredients
1/2 c water chestnuts; Sliced
Vinaigrette salad dressing
1 1/4 c Green Giant Frozen peas
1 head lettuce; (or 2 bunches of spinach)
8 oz Kraft low-fat cheddar; Grated
4 medium Scallions; finely chopped
2 Eggland’s Best Eggs; sliced, Hard boiled
Instructions
Wash lettuce or spinach, tear into bite size pieces. Steam peas until just tender. 2. Using a large, clear salad bowl, layer the ingredients in the order presented. Repeat until all ingredients are used up, saving the sliced egg for the top of the salad. Chill. Serve with dressing on the side.
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Quick Tip: Serve this 7-layer salad as a side dish or an entree for a light lunch!
