This show-stopping salad takes the traditional potluck version to a whole new level, making it elegant enough for a dinner party.The 7-layer salad is a classic and popular potluck food. It’s the perfect make-and-take dish that can be assembled, dressing and all, the night before.
In preparation of a dinner for 10, I really needed the convenience of a make-ahead salad like this, but traditional 7-layer salad doesn’t exactly scream dinner party.
For a modern twist, I swapped out the customary layers of iceberg lettuce, peas, tomatoes, onions, cheddar cheese, bacon and mayonnaise for healthier toppings like chickpeas, quinoa, spinach and Greek yogurt.Chickpeas and quinoa serve as a base to fresh, crisp veggies like spinach, endives, radishes, and cucumbers. Quick-pickled onions add some acidity. And the Greek yogurt, instead of heavy mayonnaise, gives the salad a lighter feel. Fresh herbs like dill, mint and parsley pack it with flavor. And crumbled feta adds brininess.My better-for-you version of a 7-layer salad is colorful and crunchy and best of all, it can still be assembled the night before. All of these layers together will make your taste buds flip, not to mention, it looks beautiful on the dinner table.What is in your 7-layer salad?
For another colorful, make-ahead salad, try my Coconut Confetti Rice Salad with Ginger Peanut Sauce.
- 1 15 ounce can chickpeas, drained and rinsed
- 1-2 cups cooked quinoa
- fresh spinach leaves, about 3 cups, torn to remove any tough stems
- 2 Belgian endive, core removed and thinly sliced
- 6-8 radishes, thinly sliced
- quick pickled onions and juices, see below
- 2 mini cucumbers, thinly sliced
- crumbled feta
- fresh chopped parsley for garnish
- salt and pepper to taste
- Greek yogurt dressing, see below
- FOR DRESSING:
- ¾ cup plain Greek yogurt
- 2 tsp lemon juice
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp sugar
- handful fresh chopped dill
- handful fresh chopped mint
- salt and pepper to taste
- FOR THE PICKLED ONIONS:
- ½ red onion, thinly sliced
- 2 tbsp apple cider vinegar
- 1-2 tbsp sugar, depending on your desire for sweetness
- In a small bowl, combine onion, vinegar and sugar. Stir to coat and set aside for at least 15 minutes.
- In another bowl, combine ingredients for the dressing. Stir to combine and set aside.
- Start to build the salad. Layer chickpeas, quinoa, and spinach, adjusting amounts to your liking.
- Then layer endive, radish, onions and all the juices, and cucumber.
- Finally, spoon and spread yogurt dressing on top.
- Sprinkle with feta and parsley.
- Cover and refrigerate overnight.
Adjust quantities to your liking too.
For a fun party idea, build this salad in individual jars and serve.