8-Layer Salad
An allergy-adjusted version of the classic 7-layer salad. Not friendly to u003cemu003eallu003c/emu003e allergies, but most. Free of grain, gluten, dairy, soy, egg, and pork.
Ingredients
- 1-1 1/2 heads iceberg lettuce chopped
- 8 oz turkey bacon chopped, cooked until crisp, drained on paper towel
- 1 1/3 cup red onion chopped
- 1 1/3 cup celery chopped
- 1 1/3 cup frozen peas rinsed and drained
- 6 oz vegan cheddar check ingredients to ensure compliance with your particular diet, or use regular cheddar if not dairy restricted
- 1 cup dried cherries unsweetened preferred
- 3/4 cup sunflower seeds
For the Dressing
- 1 1/3 cup veganaise soy free for soy allergies
- 2 tbsp honey
- 1 tbsp champagne vinegar
- 2 pinches salt
Instructions
- In a bowl, layer the salad as follows: lettuce, red onion, celery, turkey bacon, peas, vegan cheddar, sunflower seeds, dried cherries. Cover with plastic wrap and set in the fridge until close to service. Up to 24 hours in advance.
- Whisk together all the dressing ingredients and pour the dressing over the salad just before service. Toss to coat and serve chilled.