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7-Layer Bacon Cheddar Ranch Salad
30 min Prep Time
0 min Cook Time
30 min Total Time
6 Servings
455 Calories
21g Carbohydrates
34g Total Fat
19g
Ingredients
- 1 (1-ounce) package ranch dip mix
- 16 ounces sour cream
- 1 head lettuce, chopped
- 2 cucumbers, sliced
- 1 small red onion, chopped
- 1 (10-ounce) package frozen sweet peas, thawed
- 1 (8-ounce) package shredded cheddar cheese
- ½ pound bacon, cooked crispy and chopped
Instructions
- In a small bowl, combine ranch dip mix with sour cream; set aside.
- Chop lettuce into bite-size pieces and spread in the bottom of a large glass serving dish.
- Layer in this order: cucumbers, red onion and thawed peas.
- Spread the sour cream mixture evenly over the vegetables.
- Top with shredded cheddar cheese and chopped bacon.
- Cover and refrigerate for at least 1 hour before serving.
Notes/Additions
- Make ahead: Assemble up to 24 hours in advance (add bacon just before serving).
- Vegetarian option: Omit bacon or use plant-based bacon bits.
- Extra crunch: Add sunflower seeds between layers.
NUTRITION FACTS
PER SERVING
Calories: 455
Protein: 19g
Carbohydrate: 21g
Fiber: 3g
Total Fat: 34g
Saturated Fat: 23g
Cholesterol: 50mg
Calcium: 292% DV
Sodium: 730mg
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