Go Back

Ranch 7 Layer Salad

Print Recipe
Prep Time 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the Salad Layers
  • 6 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1 cup chopped cucumber
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/2 cup sliced green onions
  • 1 cup cooked frozen peas thawed
For the Ranch Dressing
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons buttermilk

Method
 

Preparation
  1. Wash and chop the romaine lettuce into bite-sized pieces and place it evenly in the bottom of a large clear glass bowl or trifle dish.
  2. Prepare the vegetables by halving the cherry tomatoes, chopping the cucumber, slicing the green onions, and thawing the peas.
  3. Cook and crumble the bacon until crisp, then drain on paper towels to remove excess grease.
  4. Grate the cheddar cheese if not pre-shredded.
Making the Ranch Dressing
  1. In a medium bowl, combine mayonnaise and sour cream until smooth.
  2. Add dried parsley, dried dill, garlic powder, onion powder, salt, and black pepper to the mixture and stir well to incorporate all the herbs and spices.
  3. Gradually whisk in the buttermilk until the dressing reaches a creamy but pourable consistency.
  4. Taste and adjust seasoning if necessary, then refrigerate the dressing until ready to use.
Assembling the Salad
  1. Layer the halved cherry tomatoes evenly over the bed of lettuce.
  2. Add the chopped cucumber as the next layer, followed by the shredded cheddar cheese.
  3. Sprinkle the crumbled bacon and sliced green onions on top of the cheese layer.
  4. Add the thawed peas as the final vegetable layer.
  5. Pour the prepared ranch dressing evenly over the top layer and serve immediately or refrigerate for up to 2 hours before serving to let flavors meld.