Ingredients with Measurements:
- 1 head of iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cooked bacon, crumbled
- 1 cup cheddar cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Special equipment needed:
- Large glass bowl
Step-by-step instructions:
1. In a large glass bowl, layer the chopped iceberg lettuce on the bottom.
2. Add a layer of halved cherry tomatoes on top of the lettuce.
3. Sprinkle the crumbled bacon on top of the tomatoes.
4. Add a layer of shredded cheddar cheese on top of the bacon.
5. Sprinkle the chopped green onions on top of the cheese.
6. In a separate bowl, mix together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until well combined.
7. Spread the dressing mixture evenly over the top of the salad, making sure to cover all of the ingredients.
8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Refrigeration time: 1 hour
Temperature:
- Refrigerate at 40°F or below
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 27g
- Saturated fat: 9g
- Cholesterol: 50mg
- Sodium: 620mg
- Total carbohydrates: 8g
- Dietary fiber: 1g
- Sugars: 5g
- Protein: 12g
Substitutions for ingredients:
- Instead of iceberg lettuce, you can use romaine lettuce or mixed greens.
- Instead of cherry tomatoes, you can use diced tomatoes.
- Instead of cooked bacon, you can use turkey bacon or vegetarian bacon.
- Instead of cheddar cheese, you can use any type of shredded cheese.
- Instead of green onions, you can use diced red onions or shallots.
Variations:
- Add sliced avocado on top of the salad.
- Use ranch dressing instead of the mayonnaise and sour cream mixture.
- Add sliced hard-boiled eggs on top of the salad.
- Use feta cheese instead of cheddar cheese.
- Add croutons on top of the salad for extra crunch.
Tips and tricks:
- Make sure to chop the lettuce into bite-sized pieces for easy eating.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
- If you want to make the salad ahead of time, keep the dressing separate until ready to serve.
- Use a clear glass bowl to show off the layers of the salad.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in individual bowls or on plates.
- Garnish with extra bacon crumbles and green onions on top.
Garnishes:
- Extra bacon crumbles
- Chopped green onions
- Sliced avocado
Pairings:
- Grilled chicken or steak
- Garlic bread
Suggested side dishes:
- Corn on the cob
- Baked potatoes
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk to thin it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all produce before using.
- Store the salad in the refrigerator at 40°F or below.
- Discard any leftover salad after 2 days.
Food history:
- The BLT sandwich was first created in the early 1900s and became popular in the United States during the 1950s.
- Seven-layer salad became popular in the 1970s as a potluck dish.
Flavor profiles:
- This salad is savory, creamy, and slightly sweet.
Serving suggestions:
- Serve this salad as a side dish or as a main course for a light lunch or dinner.
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Taste: Creamy, Tangy, Savory, Bacon, Crunchy, Fresh, Zesty, Bacon-Y