Seven layer salad…so crunchy and good

December 31, 2011 § 2 Comments

I’m not sure about you, but I really can’t stand those limp bitter mesclun salads that get served in restaurants these days.  That’s not to say that iceberg salads are any better…I’ve seen some pretty awful iceberg-based salads as well.  For a salad, I like crunchy healthy ingredients, and a light amount of dressing.  Please hold the soggy mealy tomatoes (unless they’re fresh from someone’s garden and have never been refrigerated, I’m not interested in them), and the pasta, meat, and other strange things that do not belong in a salad.

Here’s a recipe for an iceberg salad that is really delicious.  It’s crunchy, stays fresh for days in the refrigerator, and is healthy as well.  Seven layer salad is also very old-fashioned; I remember my grandmother making it.  It was good in my grandmother’s time, and it’s still good.

Old fashioned seven layer salad (technically this is eight layer salad, but I just count the green onions as a garnish)

1/2 a pound of bacon (if you feel like using an entire one-pound package of bacon, go ahead…it’ll only make the salad better)

1 head iceberg lettuce

3 celery stalks, chopped

1 cucumber, peeled and de-seeded, chopped

2 cups frozen peas

2 cups shredded colby jack cheese

7 hard-boiled eggs, peeled and diced

1 cup mayonnaise

1/2 cup sour cream

1 teaspoon garlic powder

1/2 teaspoon Italian Seasoning

salt and pepper to taste

8 green onions, chopped, with tops

Cook the bacon in a frying pan.  Drain on paper towels, then chop and set aside.

Discard core and outer leaves from the lettuce.  Chop the lettuce, and place in the bottom of a large clear glass bowl.  Layer on the chopped cucumber.  On top of the cucumber, place the two cups of frozen peas.  Top with the shredded cheese.   Top with the diced eggs.

Stir together the mayonnaise, sour cream, and Italian seasoning.  Add salt and pepper to taste.  Use a spatula to carefully cover the top of the salad with the dressing.  Sprinkle with the green onions and the bacon pieces.  Cover with plastic wrap, and refrigerate for at least an hour before serving.  There’s no need to toss before serving.  Serves 12.


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