Low Carb Layered Salad, An Easy Crowd Pleaser!

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I just love layered salads! Why? Well for one they can be assembled ahead of time, which makes them the perfect dish for a social event. I love the ohhhs and ahhhs I get when it’s time to mix this salad up. Need another good reason? I’ll give you two; It’s easy to assemble a low carb version by adding your choice of vegetables, and it’s very cost effective when you need to feed a large crowd. In my book that’s a win, win situation!

So the next time you’re invited to a picnic, or need to bring a dish to a party consider this easy crowd pleaser! Oh, and do try making a week’s worth in individual mason jars. They keep well and make a great low carb lunch alternative.


  • 1 ½ heads of iceberg lettuce
  • 4 eggs, boiled
  • 2 packages of bacon cooked and cut into bite size pieces
  • 4 stalks of green onions, chopped
  • 2 pints of cherry tomatoes
  • 1 cup of chopped carrots
  • 1 red onion finely chopped
  • 3 cups shredded cheddar cheese
  • 2 large cucumbers chopped
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 tablespoon white wine
  • 2 tablespoon sugar substitute


Get a large bowl, or large trifle dish. You can also make individual ones in mason jars, these keep well in the fridge up to a week as long as you don’t mix the salad till it’s time to eat. Chop the iceberg lettuce and put in the bowl as the first layer on the bottom of your dish. (lightly salt, optional) Chop the hard boiled eggs and season with salt and pepper (when I this dish for guests, I offer as an optional topping in another container) Add the cucumber layer. Add the layer of chopped green onions. Add the red onion layer. Add the bacon pieces layer. Add the shredded Cheddar to cover the top.

In a separately bowl, stir together the mayonnaise, sour cream, sugar substitute, and white wine vinegar. Pour the mayonnaise/sour cream mixture as the final layer.

Refrigerate the salad until ready to serve.

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