Seven-Layer Salad

Was there ever a potluck where the 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 – hence an abundant 21 layers.

The trifle bowl is the very best bowl for layered salads and desserts because it is on a pedestal and, therefore, rather showy. It’s always such a gorgeous memory maker.

Seven-Layer Salad

Salad

• • • 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, therefore the pieces are a very friendly bite-size.

Begin your layers with the lettuce.

Then frozen peas.

Finely diced red onions.

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 probably the very best part – the dressing. Oooo, the dressing!

Dressing

• 1 cup sour cream
• 1 cup mayonnaise
• 1/4 cup sugar
• 2 tablespoons vinegar
• Salt
• Pepper

Whisk ingredients together and pour 1/3 of dressing over the first seven layers of salad.

Repeat this for the next seven layers while topping each with dressing. Finally, place the dressing on top of the red onions so the top can be gorgeous and cheesy, and bacony. Allow it to sit 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, introduce new ingredients to your liking, or maybe remove the peas for the kid’s sake.

 Voilà! Memories made with lots of layers and lots of love.