pc cuisine
Home Page / Deli Menu / Catering / Shop / Cooking Videos / Media / Newsletter / Contact / Foodie Blog / MilkHoney Blog
Great Recipes
For Potlucks and More
________________
Simple recipes like this one make the preparing easier. This 7-layer salad can be made the day before, and served as is, no need to toss. The flavors blend overnight, making the sum worth more than the parts!
________________
Seven Layer Salad Recipe? Or Is that Eight?!
Also known as "Seventh Heaven Salad", or "Heavenly Seven-Layer Salad", this salad has many different versions. Some get very elaborate with many seasonings going into the mayonnaise, etc. But when the salad's kept simple, the tastes of the individual ingredients really compliment each other. This could actually be called an "Eight Layer Salad", but less people are familiar with that term. But it is my all-time favorite layered salad, no matter what you call it!
7 Layer Salad Recipe
There are many versions
of the 7-layer salad recipe around, and many people probably have their own
favorites. This one is my favorite; the combination of green peas and
parmesan go so well together, and the flavors of the finely-chopped
veggies layered under it permeate the whole salad.
As a newlywed (over thirty years ago) I'd take this to many
get-togethers, where most everyone would be excited about it. Part of
the appeal may be that it contains a lot of finely-chopped salad
veggies, so you get all the flavor without having to chew forever. I
suspect easy-to-chew food is an advantage at social gatherings, as you
can spend more time talking, less time chewing! Serves 8.
Ingredients:
- Iceberg lettuce (1/2 head or more)(yes, you can use Romaine if preferred)
- Half of one bunch celery
- 1-2 green or red peppers
- One red onion
- 10 oz. package frozen peas
- 1-2 c.
Mayonnaise (8-12oz.)
- 2/3 c. Parmesan cheese (3-4 oz.)
- 1/2 lb. bacon
Hand-slice into fine strips, or use food processor w/ 4mm slicing disc to slice: > Iceberg lettuce (1/2 head or more)
Layer lettuce in bottom of a deep glass bowl, preferably one with steep, straight-up sides. A trifle bowl (as shown) is perfect. Otherwise, other glass or pyrex-type dishes will work.
In processor, or by hand, fine-chop the following, layering on top of shredded lettuce: > Half of one bunch celery (for first layer) > 2 green or red peppers (for next layer) > One red onion (for next layer)
Last, layer on the following: > 10 oz. package frozen peas (they'll thaw as salad sits) > 1-2 c. Mayonnaise (8-12oz.) dolloped over peas to cover > 2/3 c. Parmesan cheese (3-4 oz.)
Assemble ingredients in order given. Can make one day early--the flavors blend nicely this way. Before serving, top with: > 1/2 lb. bacon, fried crisp, drained, cooled and crumbled
The bacon can also be cooked the day before. It stays crisp and keeps just fine in the refrigerator overnight. No need to toss the salad before serving; guests can dig in and get salad and dressing all in one scoop.