Red Meat Allergy Friendly 7-Layer Salad
Total time1 hr 35 min
Prep time25 min
Cook time10 min
4.7(22)
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Learn more →Ingredients
8 servings
For the salad
- 8 strips bacon
Chef's tipCook 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
- 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.
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