Honey Mustard Layered Salad
This Honey Mustard Layered Salad is a fresh twist on the classic, made with crisp vegetables, chickpeas, bacon, eggs, and a creamy honey mustard salad dressing. Perfect for potlucks and parties!
Servings: 10
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 6 slices low sodium bacon (or turkey bacon), chopped
- 2 large heads romaine lettuce, finely chopped (or 3 smaller)
- 1 medium red onion, thinly sliced (about 1 cup)
- 1 pint cherry tomatoes, sliced in half (about 1.5 cups)
- 1 bell pepper, diced (about 1.5 cups)
- 1 bunch radishes (about 5-6), thinly sliced (about 1.5 cups)
- 2 cups chickpeas (1 540 mL can, rinsed and drained)
- 1 cup almonds, chopped
Honey mustard dressing:
- ¼ cup original dijon mustard (not grainy)
- ⅓ cup plain Greek yogurt
- 2 teaspoon apple cider vinegar
- 2-3 tablespoon honey (depends on how sweet you like it)
- ½ teaspoon salt
Instructions
- If you haven’t already, hard boil your eggs using your desired method and place in an ice bath to cool. Once cool, peel and chop the eggs.
- Cook your bacon until crispy. Once cool, chop it into little pieces. While the eggs and bacon are cooking I like to prep the rest of my ingredients!
- Make the dressing by whisking together dijon mustard, yogurt, apple cider vinegar, honey and salt in a small bowl or liquid measuring cup.
- To assemble the salad use a large glass salad bowl (THIS ONE) though a trifle bowl will also work, just make sure it’s glass so you can see the layers. Start by adding the romaine lettuce to the bottom.
- Add the toppings in this order- red onions, cherry tomatoes (I place them seed side up to avoid sogginess), bell peppers, radishes, chickpeas, eggs.
- Drizzle the dressing over the top of the eggs.
- Finish the salad off with the cheese, bacon and almonds. Cover and place in the fridge for up to 24 hours.
- When you are ready to serve, toss the salad and enjoy!
Notes
This recipe makes 10 side-salad sized portions, for a more meal side option i would recommend making this for about 5 people!
*I have included the nutrition information for this recipe above. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget both your body and soul need nourishment!
Nutrition
Serving: 1cup | Calories: 219kcal | Carbohydrates: 16g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 516mg | Potassium: 400mg | Fiber: 4g | Sugar: 7g | Vitamin A: 774IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 2mg
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