Growing up one of my favorite Aunt’s used to make this salad, but with conventional ingredients and ice berg lettuce. I was craving this salad one hot summer day, and happen to have these ingredients in my fridge! It’s the kind of salad you can swap out ingredients for what you have in your fridge or freezer. And this can totally be made 1-day ahead!
Also, we’re currently obssessed with Tessemae’s Organic Ranch Mayo – it’s amaaaaaazing. But only if you like mayo and ranch dressing. Otherwise, you can use whatever creamy dressing and I won’t judge.
I hope you enjoy this tasty and refreshing salad! If you end up making this dish, please leave a comment below and tag me on Instagram @fullasamother #fullasamother!
Stay fresh my friends,
Jasmine
7-Layer Salad (Paleo, Gluten-free)
Ingredients
- 7 oz romaine lettuce chopped
- 1 cup shredded vegan cheddar cheese I used Miyokos cheddar cheese
- 2 cups frozen peas thawed
- 1 cup chopped bacon 6-8 slices
- 4 stems green onions stems removed and finely minced
- 2 large tomatoes seeded and chopped into small cubes
- 12 oz jar of Tessemae’s Organic Ranch Mayo
Instructions
- In a large glass bowl, first add chopped lettuce, then add peas on top of lettuce and distribute evenly.
- Add mayo and spread evenly over the peas, then sprinkle tomatoes evenly, then cheese, then bacon, then green onions.
- Cover with plastic wrap or lid and refrigerate for up to 1 day and enjoy.