This great and colorful 7-layer taco salad recipe is made healthier by using ground turkey instead of meat, adding Greek yogurt and increasing the amount of vegetables. Serve this salad in a clear glass bowl and you’ll have an eye-catching dinner or dinner plate in just 30 minutes.
1 pound of bacon
(1) Large head iceberg lettuce (fully rinsed, dried and chopped)
(1) red onion, chopped
(1) (10 oz) package of frozen green peas, thawed
(10 ounces) of grated Cheddar cheese
1 cup of chopped cauliflower
(1 ¼) cups of mayonnaise
2 tablespoons of white sugar
⅔ cup grated parmesan cheese
Add bacon to a large skillet and cook over medium-high heat until evenly browned. Shred and set aside
Place the chopped lettuce in a large flat bowl, with a layer of the onion, peas, grated cheese, cauliflower and bacon on top.
Prepare your dressing by beating the mayonnaise, sugar and Parmesan cheese together. Sprinkle over salad and refrigerate until cold.
Unfortunately, freezing a layered salad (or any salad recipe) is not a good idea. Frozen vegetables are soft, and after thawing, the mayonnaise separates.
The perfect time to make a layered salad overnight is the night before or at most four hours. If you do it earlier, the dressing will make the salad a little soggy. Be sure to arrange it carefully, place the dressing on the edge, cover it with a plastic wrap or in a jar with an airtight lid, and keep it cold until it is ready to serve.