Raise your hands if you are A) from the Midwest, B) have been to a community or church potluck, or C) ate at your grandmother’s dinner table.

You’ve probably had a 7-layers salad if you answered yes to any of these questions. Hello to its vegan counterpart.

This recipe was a request from a reader, and since I had just mastered Vegan Mayonnaise as well as Coconut Bacon. (And Eggplant Bacon), it seemed like the perfect time.

If you have never tried a 7-layer (or layered) salad, it is a mixture of lettuce, bacon, cheese, and vegetables. The dressing is usually a mix of sugar, mayonnaise, and sour cream. Healthy, right? ; )

This version is similar to the traditional version except that it substitutes coconut bacon and mayonnaise for sugar and mayonnaise and carrots for cheese.

Ingredients

SALAD

• 1 cup frozen peas
• Green lettuce, one small head (rinsed and dried)
• Three stalks of celery (thinly cut)
• Three medium-ripe tomatoes (chopped/divided)
• Use this medium-blade mandolin to slice or shred two large carrots.
• Green onions: 5 stalks (sliced thinly // or substitute 1/2 red onion).
• One cup Coconut Bacon or Eggplant Bacon plus additional for topping

Dressing

• 1 1/2 cups vegan Mayonnaise (1/2 batches of our vegan cano will yield 1 1/2 cup)
• Lemon juice, 1 Tbsp
• Cane sugar // plus more to taste) Cane sugar (plus more to taste).