7-Layer Salad Recipe

Ingredients

• 6 cups chopped romaine lettuce, divided
• ½ teaspoon fine sea salt, divided
• ½ teaspoon fresh ground black pepper, divided
• 6 hard-boiled eggs, sliced or coarsely chopped, divided (omit for egg-free)
• 2 cups chopped purple cabbage, divided
• 2 cups sliced black olives, divided
• 1 pound ham, diced, or bacon, diced and cooked, divided
• ¼ cup chopped red onions, divided

• 1 cup Copycat Baconnaise or mayonnaise, homemade or store-bought (or Egg-Free Keto Mayo, for egg-free)
• ¼ cup chicken or beef bone broth, homemade or store-bought
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

• ¼ cup thinly sliced green onions
• Diced avocado
• Smoked paprika

1. Place half of the romaine lettuce in a large serving bowl and season it with half of the salt and pepper. Place half of the sliced or chopped hard-boiled eggs over the lettuce and sprinkle with more salt and pepper. Top the eggs with half of the chopped purple cabbage, half of the sliced olives, half of the ham, and half of the chopped red onions. Repeat with the rest of the ingredients, ending with the remaining red onions.
To make the dressing
2. In a small bowl, combine the mayonnaise, broth, and sweetener until very smooth. Pour the dressing evenly over the entire salad. Cover and chill overnight or for up to 24 hours. Just before serving, sprinkle with green onions, diced avocado, and smoked paprika.