Anti Inflammatory 7-Layer Salad

Total time1 hr 35 min

Prep time25 min

Cook time10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the salad

8 strips bacon
Applegate Naturals Hickory Smoked Uncured Turkey Bacon
See all
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
1 large head romaine lettuce, chopped (about 8 cups)
1 english cucumber, diced
1 red bell pepper, diced
6 scallions, green tops only, thinly sliced
1 cup frozen corn kernels, thawed
1 ½ cups shredded cheddar cheese

For the dressing

1 cup mayonnaise
½ cup sour cream
1 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 0.5 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh chives, finely chopped (optional)

Instructions

1
Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and deeply browned, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into bite-sized pieces.
2
Whisk together the mayonnaise, sour cream, white wine vinegar, Dijon mustard, maple syrup, salt, and black pepper in a medium bowl until smooth and uniform. Taste and adjust salt if needed.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!