Nine Layer Salad

This recipe is a riff off the retro 7-layer salad. A potluck and tupperware party favorite that is gaining modern popularity. Our salad adds a few extra layers to the original recipe. Most notably is the inclusion of our Bacon Cheddar Olives with Jalapeños. These bold and super-snackable olives provide remarkable flavor, texture, and tastebud boosting zest to this eye-catching salad. We even included the olive brine in the homemade dressing!

Serves 8 

Ingredients: 

Dressing: 

1 cup mayonnaise 

½ cup sour cream 

2 tablespoons Gil’s Bacon Cheddar Olives with Jalapeños brine 

½ teaspoon garlic powder 

½ teaspoon onion powder 

¼ teaspoon salt 

¼ teaspoon black pepper 

6 cups chopped romaine lettuce 

1 ½ cup cherry tomatoes, halved 

4 hard boiled eggs, peeled and quartered 

⅔ cup red onion, peeled and thinly sliced 

⅔ cup peas (thawed, if frozen) 

1 cup grated cheddar cheese 

6 cooked bacon slices, chopped 

½ jar Gil’s Bacon Cheddar Olives with Jalapeños, halved 

Instructions 

To make the dressing, place mayo, sour cream, olive brine, garlic powder, onion powder, salt, and pepper in a medium bowl. Whisk to combine and refrigerate until ready to use. 

To assemble the salad, place the chopped lettuce at the bottom of a trifle bowl, spreading out evenly. Top the lettuce with halved cherry tomatoes, hard boiled egg quarters, red onion slices, and peas–creating an even layer of each. 

Drizzle the dressing over the salad and top with cheddar cheese. Sprinkle the cheddar cheese layer with chopped bacon and finish with the halved olives. Cover the salad and refrigerate until ready to serve.