Everyone love the classic 7-layer salad; Here’s a delicious Layered Salad recipe with an Asian twist, you will love. Although, it usually is attractively displayed in a trifle bowl showing festive colors and layers. Furthermore, it is easy to make and so versatile. Moreover, what you probably already have in your fridge at this moment. Perfect for potlucks. Not to mention, it is one of my family’s all-time favorite salads to eat; made with romaine lettuce, green onions, green peas, water chestnuts, Monterey jack cheese, bacon bits, and a delicious mayo mix dressing. However, everyone has their own version of a 7 layer salad. Just make it with the layers YOU love.
Delicious Asian Layered Salad
Don’t be afraid to experiment and mix things up to add variety. Because, one thing I know, when you are trying to eat healthily, things can get boring pretty quickly; eating the same day in and day out… each week. I don’t always have Mandarin oranges available, but when I do, the oranges can add the right sweetness to the salad. Moreover, it is arranged so beautifully in a clear glass dish and has such a festive color, and so versatile, easy to make. What’s more, you can make it ahead of time.
Pratically any salad has the potential to be layered, especially considering the vibrant, colorful ingredients typically found in salads. Layering creates an appealing patter, showcasing the elements in a more elegant manner compared to simply tossing them together. Although, it may require a bit of time, the result is undoubtedly worth the effort.
not only is a layered salad visually stunning, but it also stands as a satisfying meal in itself. It wouldn’t be unexpected if this salad, or a variation of it, becomes a regular feature at your family dinners as well. Bon appétit!
What’s all in the Asian Layered Salad?
- lettuce
- frozen peas
- green onions
- Celery
- water chestnuts
- cheese
- mayo dressing or sesame and ginger dressing
- mandarin oranges
- bacon
- Eggs
One thing to remember is to rinse greens with chilled water, make sure that the greens you use in this salad, should be put either in a salad spinner to remove excess water; or shake the leaves and use a paper towel to blot out even more of the water. Otherwise, the salad will turn out a little soggy.
However, I usually swap out the iceberg lettuce since it has no nutritional value compared to the darker greens, other than it is filling. You can mix the greens up by using half romaine and half spinach for the layer of lettuce.
I do enjoy mustard dressing once in a while, it’s so delicious. Makes a nice change from Ranch Dressing and Blue Cheese Dressing.
Also, the frozen green peas do not need to be thawed out before you start to add it to the salad. And, the great thing about it being still frozen, the peas will chill the salad a lot faster. I don’t know about you, but after making the salad, I had to literally hold myself back – I can’t wait to dig in and eat some.
In regards to the cheese; depending on the recipe you are using and everyone’s preference. The classic recipe calls for medium cheddar. Although, the traditional recipe has changed over the years. Some use mozzarella cheese, but I prefer to use Monterey jack cheese, because it has a little bit more flavor.
Asian Layered Salad
Ingredients:
- 4 cup Romaine lettuce, chopped
- 1 pkg. Green peas, frozen (no need to thaw)
- 5 medium Green Onions, chopped
- a can waterchestnuts, a can: whole or sliced, then sliced into sticks
- 2 cans mandarian oranges
- 1 cup celery, chopped
- 1 1/2 cups Monterey Jack Cheese
- Mayonnaise dressing (recipe below)
- 8 oz Bacon, crumbled
- 4 large eggs (garnish)
Sesame Ginger Dressing:
- 1 cup mayonnaise
- 1 cup greek yogurt
- 2 tablespoons Tamari ( or sub coconut aminos)
- 3 tablespoons Rice wine vinegar (optional)
- 1 tablespoon Dark Sesame Oil
- 1 tablespoon Fresh Lemon Juice
- 2 garlic cloves, peeled and minced
- 1 tablespoon ginger, peeled and minced
- 2 tablespoons roasted sesame seeds
- 3 tablespoons Allulose or maple syrup
- **Combine all ingredients in a mason jar and shake well to combine, set aside, until ready to use.
- Use as a marinade, or enjoy over salads.
Instructions:
- If using boiled eggs, make your hard-boiled eggs, first.
- Use a skillet (air fry for 11 minutes), cook bacon, making sure to cook until crispy, to hold up in the salad, and still remain crispy while it sits in the fridge. Drain
- Cut and dice remaining vegetables.
- Set aside some green onions and cheese to garnish the top.
- Use a 9 X 13 baking pan. As the title suggests, start assembling the salad by layering the salad in a container of your choice, exactly as it’s listed in the recipe.
- Garnish top of the salad with shredded cheese, bacon crumbles, and green onions.
- After assembling all ingredients in your chosen serving container, cover and refrigerate for at least 2 hours to chill, before serving. Enjoy!
Seven Layer Salad dressing:
- 1 cup mayonnaise,
- 3/4 sour cream,
- 2 tablespoons sugar
- 1 teaspoon seasoned salt
Notes:
***To make the Orginal Seven Layer salad: Substitute water chestnuts for diced tomatoes. In a small bowl, combine 1 cup mayonnaise, 3/4 sour cream, 2 tablespoons sugar; and 1 teaspoon seasoned salt for the dressing.
Sometimes, I will add a little Uncle Dan’s Ranch Southern Creamy seasoning mix in the dressing, to add a different flavor.
To boil eggs: Place eggs in a small pot, fill with water; just until it covers the top. Bring to a boil on medium-high; when it starts to boil, lower the heat down to medium-low. Cook for 15 minutes.
BBQ Terriyaki Chicken Wings
Place chicken wings in the marinade chicken for 30 minutes: Preheat oven on 375° degrees. Place chicken wings on a baking sheet on top of the cooling rack in a single layer. Bake for 10 minutes, brush wings with marinade. Brush again with the marinade and bake the remaining 15 minutes. Bake a total of 25 minutes.
For extra protein: Swap out the sour cream for Greek yogurt.
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