Vegetarian 7-Layer Salad

Total time1 hr 35 min

Prep time25 min

Cook time10 min

This layered showstopper builds crisp romaine, cool cucumber, sweet red bell pepper, scallions, and corn into gorgeous stripes through a clear glass dish, so every bite gets a little bit of everything. The creamy dressing — a tangy mix of mayonnaise, sour cream, Dijon, and a touch of maple syrup — gets spread edge to edge to seal in the crunch, then a generous layer of shredded cheddar goes right on top. A sprinkle of fresh chives right before serving adds a pop of color and a mild oniony bite that plays off the sharp cheese beautifully. It's the kind of make-ahead dish that actually improves after a few hours in the fridge, letting the flavors settle while the lettuce stays snappy. Straightforward to assemble and endlessly crowd-pleasing, it's a great pick for a vegetarian spread at potlucks, picnics, or weeknight dinners alike.

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Ingredients

8 servings

For the salad

8 strips bacon
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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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