Ranch 7 Layer Salad
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This Ranch 7 Layer Salad is loaded up with fresh veggies, leftover turkey and a homemade ranch style dressing! It’s a definite crowd pleaser!
How to Make Ranch 7 Layer Salad
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I’ve been making layered salads for a long time! They’re easy and taste great, everyone seems to love them. The best part is that you can make them way ahead of time (overnight is best) so they’re easy to take along to events!
When I posted this layered salad a couple of years ago, readers suggested that the salad was so much easier to serve when placed in a 9×13 pan and of course you were right! You get bits and bites of every little ingredient with less digging.
A lot of layered salads call for a simple dressing made of mayonnaise and sugar but I prefer to add in fresh herbs to give it more flavor. My favorite dressing is this homemade Buttermilk Ranch (I could actually drink it, it’s that good) so I created a version of the ranch dressing to add to this salad.
This recipe does call for leftover turkey (or chicken) but you can certainly use whatever leftovers you have… ham is delicious in this recipe too!
Items You’ll Need For This Recipe
* 9×13 Pan * Fresh Vegetables * Leftover Turkey *
- 8 cups romaine lettuce
- 1 1/2 cups frozen peas defrosted
- 1 yellow bell pepper
- 1/2 cups cherry tomatoes halved
- 2 cups leftover turkey or chicken
- 3 green onions sliced
- 1 cup mayonnaise
- 1/3 cup plain yogurt or sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley
- 1 tablespoon fresh dill
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- salt & pepper to taste
- 6 slices bacon cooked and crumbled
- 2 cups cheddar cheese
Place the lettuce in 9×13 dish. Layer remaining vegetables.
Combine dressing ingredients and spread over lettuce. Top with cheese and bacon.
Cover and refrigerate overnight (or at least 4 hours) before serving.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)