Today, I hope to bring back a little Americana with this simple classic recipe that’s been made over. It’s a recipe for keto layered salad.
Not familiar with layered salads? How about the Seven Layer Salad? No? That’s probably because it was kind of a big deal in the 1970s, but once our country went low-fat, well it kinda vanished.
Keto Layered Salad
yield: 20 prep time: 15 MINUTEScook time: 5 MINUTEStotal time: 20 MINUTES
A keto layered salad recipe. Includes seven layers of fresh low in carbs salad vegetables and hard boiled eggs, bacon, and sharp cheddar cheese.
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Ingredients
1 ½ heads of iceberg lettuce
4 eggs, boiled
2 packages of bacon cooked and cut into bite size pieces
4 stalks of green onions, chopped
2 pints of cherry tomatoes
1 cup of chopped carrots
1 red onion finely chopped
3 cups shredded cheddar cheese
2 large cucumbers chopped
1 cup mayonnaise
1 cup full fat sour cream
3 tablespoon apple cider vinegar
2 tablespoon sugar substitute (optional)
Instructions
Get a large bowl, or large trifle dish. You can also make individual ones in mason jars, these keep well in the fridge up to a week as long as you don’t mix the salad till it’s time to eat.
Chop the iceberg lettuce and put in the bowl as the first layer on the bottom of your dish.
(lightly salt, optional) Chop the hard boiled eggs and season with salt and pepper
Add the cucumber layer.
Add the layer of chopped green onions.
Add the red onion layer.
Add the bacon pieces layer.
Add the shredded Cheddar to cover the top.
In a separately bowl, stir together the mayonnaise, sour cream, sugar substitute, and apple cider vinegar.
Pour the mayonnaise/sour cream mixture as the final layer.
Refrigerate the salad until ready to serve.