Tuesday, December 28, 2010
This beautiful layered salad makes a regular appearance at our family celebrations. In fact, since I've been home for Christmas we've had it twice. It's super easy and you make it ahead of time, so on the the day you are serving it all you do is get it out. You can substitute your favorite veggies in this recipe - for example, we were out of green pepper so went with yellow and red. I think that tomatoes and mushrooms would also be yummy. Some people also mix in parmesan cheese with the mayo and then omit the shredded cheese on top. If you are feeding a larger crowd you'll want to double or triple the recipe.
Seven Layer Salad
From Aunt Marlene
3/4 head lettuce (we used two stalks of romaine, torn into pieces)
1/2 cup chopped pepper
1/3 cup chopped onion (can use white or green onions)
1 cup chopped celery
1/2 package frozen peas
3 hard boiled eggs, thinly sliced
1 cup mayo
Bacon bits or crumbles
Shredded cheddar cheese
Place ingredients in 9X13 pan or salad bowl in the order given.
Spread the 1 cup of mayo over the top of the eggs with a spatula to form an even layer and seal the top completely. Sprinkle the top generously with shredded cheese and bacon.
Refrigerate overnight or for 24 hours.