The seven+ layer salad
This 7+ layer salad is prettiest in a tall glass bowl. It’s most practical in a Tupperware-type container with a lid. Depending on where and who the salad is for will help you decide which container to put it in. The day I made this, I was serving four people and didn’t have a glass bowl small enough for the salad, so I used another one.
The fun part about this salad is that you can choose what goes in it. There are, however, some basics that I think just have to be in the salad. Lettuce or spinach, of course. Peas, carrots, bacon, and cheese. And the dressing for sure. The other ingredients? You get to choose.
This salad is a great way to use up small amounts of broccoli, cauliflower, onion, nuts, or hard-boiled eggs. When you chop the broccoli, cauliflower, and celery really, really fine, even kids won’t know that’s what they’re eating.
Be sure to cut or tear the lettuce/spinach into small pieces. This is a layered salad, and large lettuce pieces won’t look as nice or go down as well.
I have added nuts to this salad: slivered almonds or pecans. I’m sure walnuts could be used if you’re a fan of walnuts.
You’ll want to put your dressing on top and let it refrigerate for at least two to four hours. Simply put the ingredients on top of each other in layers. Do not stir!
I also use Greek yogurt for some of the dressing instead of all mayonnaise; usually I go 1/2 and 1/2. But you can mix it up any way you like.
The usual ingredients for a 7-layer salad are these: lettuce, celery, onions, frozen peas, hard-boiled eggs, bacon, and cheese. However, I usually use broccoli and/or cauliflower and finely shredded carrots. I’ve used red onion or yellow onion. You really don’t need to measure ingredients; just layer until it looks right and has the amount of ingredients you like.
Use as many of each ingredient for the size bowl you’re using. Be careful not to put too much dressing on the top. I like to have the ingredients underneath show through the dressing. Remember: you are not frosting a cake! In time, the dressing seeps down through, and too much dressing makes it soggy and sloppy.
- 4 cups lettuce in small pieces
- ½ cup diced onion - red or yellow
- ½ cup chopped celery
- ½-1 cup frozen peas
- Additional vegetables: ½ cup broccoli, cauliflower, shredded carrots)
- ¾ cup Nuts - (optional); use slivered almonds or pecans
- 2-4 hard boiled eggs - peeled and chopped
- 6 strips bacon, fried crisp
- 1 - ½ cups shredded cheddar cheese
- 2 cups mayonnaise OR 1 cup yogurt with 1 cup mayonnaise
- 2 Tablespoons sugar
- In a clear bowl or flat container, layer in the following order.
- Celery (add cauliflower, broccoli, shredded carrots)
- Nuts (optional)
- Frozen peas
- Hard boiled eggs
- Make mayonnaise dressing by mixing sugar with mayonnaise (and yogurt) well
- Spread evenly over the last layer; don't over dress it!
- Sprinkle bacon and cheese on top
- Cover and refrigerate for 2-4 hours or overnight