Seven Layer Salad

Local 5 Live


Yield: 12 servings



1/2 cup plain nonfat Greek yogurt

1/2 cup light sour cream

1/2 (1 oz.) pkg. dry ranch dressing mix

6 cups chopped romaine hearts (or 1 – 9 oz. bag)

1 ½ cups cooked and cubed turkey, ham or chicken, or a combination of any of the three

2 avocados, peeled, seeded and cubed

1 oz. blue cheese, crumbled

2 green onions, thinly sliced

3 slices turkey bacon, cooked and crumbled

2 hard cooked eggs, chopped

1 cup cherry or grape tomatoes, quartered



Stir together yogurt, light sour cream and dressing mix; chill while layering the rest of the ingredients.

Layer greens, meat, avocados, blue cheese and onions in a deep glass salad bowl or 9 x 13-inch glass baking dish.

Spread chilled dressing evenly over salad.

Decorate top of salad with bacon, eggs and tomatoes.

Chill 4 to 8 hours before serving.


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