Was there ever a potluck where seven layer salad was not present when we were kids?
Although similar, it seems everyone has their own special take on how a seven layer salad should look. Mine? Well, I prefer 3 times 7 for an abundant 21 layers. The best bowl for layered salads and desserts is the trifle bowl. It’s always such a gorgeous memory maker.
LAYERED SALAD INGREDIENTS:
- 1 head of romaine lettuce, chopped
- 1 cup frozen peas
- 1/2 large red onion, finely diced
- 1 1/2 cups bacon bits
- 3 hard-boiled eggs
- 1 1/2 cups grated cheddar cheese
- 1 bunch green onions, diced
- Salad dressing (recipe below)
Chop one head of romaine lettuce. I then cut it into squares so that the pieces are a very friendly bite-size.
Begin your layers with the lettuce.
Then frozen peas.
Then finely diced red onions.
Then, um, bacon. Lots and lots of bacon.
Then a diced hard-boiled egg.
Then grated cheddar cheese. Lots and lots of cheese.
Finally, top with green onions.
That sums up the seven layers and then we top with the dressing. Oooo, the dressing!
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 cup sugar
- 2 tablespoons vinegar
Whisk ingredients together and pour 1/3 of dressing over the first seven layers of salad.
Repeat this for the next seven layers and dressing. And then once again – only for the last time, place the dressing on top of the red onions so the top can be gorgeous and cheesy and bacon-y. Allow to set long enough for the peas to defrost and the dressing to drizzle down into the salad.
You can play with the layers if you like, introducing new ingredients to your liking or remove the peas for the kid’s sake.
Voilà! Memories made with lots of layers and lots of love.