• February 16, 2018

Seven Layer Salad

Seven Layer Salad

Seven Layer Salad 901 1024 Cooking Aboard with Jill

Seven-layer salad is a bowl of goodness. I think what is fun about this recipe is that you can start by using whatever you already have in your kitchen. Since this is a layered salad with sliced ingredients, it’s easy to use either your food processor or a good knife on cutting board. Typically, seven-layer salads are brought to potlucks or picnics as a side dish that can feed a lot of people. On occasion, Dave and I also enjoy this as our main course with some corn muffins or crusty bread. The first time I had this salad was in the summer of 1980. I remember that year because Mount St. Helens erupted, and we could see the plume of ash from Portland, Oregon. I was living at my college roommate’s home and her mother made this several times that summer while we were working. You will find seven-layer salad to be a staple for many different occasions!

 10 slices bacon
 Romain or iceberg lettuce (needs to be a crispy lettuce that holds up)
 1 small red onion, sliced thin (other types of onions are fine)
 10 ounces frozen sweet peas, thawed
 3 hard boiled eggs, sliced
 1 English cucumber, sliced (or celery)
 1 cup shredded carrots (chopped peppers or tomatoes work as well)
 2 – 8-ounce cans of water chestnuts, sliced (sliced mushrooms or thin slices of cauliflower work for this white layer)
 6 radishes, sliced
 8 to 10 ounces grated cheese (I prefer gouda)
 1 cup mayonnaise
 1 cup Greek yogurt
 2 tablespoons sugar (I prefer turbinado)
 Salt and pepper to taste
 Chives for garnish
1

2

This is my favorite way to make bacon. Heat oven to 425 deg F. Lay slices of bacon on a rack on top of a pan. Bake for 20 minutes or until crisp. Set aside. The next step is hard boiled eggs. My favorite way is to place the eggs in a pan with a teaspoon of salt and water to cover the eggs. Heat to a boil. When you reach a boil, turn off heat and set timer for 10 minutes. Meantime, fill a glass bowl with ice and water to make an ice bath. When the eggs are done, use a slotted spoon to place them in an ice bath for 5 minutes. Then peel and slice.

3

And this is how easy this salad is to assemble. In a large glass bowl, layer torn pieces of lettuce. Then layer the next seven ingredients. For the topping, sprinkle the cheese and then bacon. The dressing is creamy and it’s the next step. In a separate bowl, combine the mayonnaise, yogurt, sugar, salt and pepper. Cover the salad and dressing separately and refrigerate for at least an hour. You can also make this a day in advance. When you are ready to serve, spread the dressing over the salad and garnish with chives. You will find the salad to be attractive and delicious. Finally, the fun thing is that this lasts in the fridge for several days after serving although it may disappear quicker! Serves 8 as a side dish or 2 to 4 as an entrée.

Ingredients

 10 slices bacon
 Romain or iceberg lettuce (needs to be a crispy lettuce that holds up)
 1 small red onion, sliced thin (other types of onions are fine)
 10 ounces frozen sweet peas, thawed
 3 hard boiled eggs, sliced
 1 English cucumber, sliced (or celery)
 1 cup shredded carrots (chopped peppers or tomatoes work as well)
 2 – 8-ounce cans of water chestnuts, sliced (sliced mushrooms or thin slices of cauliflower work for this white layer)
 6 radishes, sliced
 8 to 10 ounces grated cheese (I prefer gouda)
 1 cup mayonnaise
 1 cup Greek yogurt
 2 tablespoons sugar (I prefer turbinado)
 Salt and pepper to taste
 Chives for garnish

Directions

1

2

This is my favorite way to make bacon. Heat oven to 425 deg F. Lay slices of bacon on a rack on top of a pan. Bake for 20 minutes or until crisp. Set aside. The next step is hard boiled eggs. My favorite way is to place the eggs in a pan with a teaspoon of salt and water to cover the eggs. Heat to a boil. When you reach a boil, turn off heat and set timer for 10 minutes. Meantime, fill a glass bowl with ice and water to make an ice bath. When the eggs are done, use a slotted spoon to place them in an ice bath for 5 minutes. Then peel and slice.

3

And this is how easy this salad is to assemble. In a large glass bowl, layer torn pieces of lettuce. Then layer the next seven ingredients. For the topping, sprinkle the cheese and then bacon. The dressing is creamy and it’s the next step. In a separate bowl, combine the mayonnaise, yogurt, sugar, salt and pepper. Cover the salad and dressing separately and refrigerate for at least an hour. You can also make this a day in advance. When you are ready to serve, spread the dressing over the salad and garnish with chives. You will find the salad to be attractive and delicious. Finally, the fun thing is that this lasts in the fridge for several days after serving although it may disappear quicker! Serves 8 as a side dish or 2 to 4 as an entrée.

Seven Layer Salad


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