The Seven Layer Salad

Church potlucks were a treat growing up. Our tiny, non-denominational church was filled with women who were serious cooks, and they had our church tables fairly sagging with all sorts of wonderful casserole dishes and baked goods. Additionally, a number of these women were European immigrants who would bake all sorts of delectable pastries. Yet, there was also the ever present bucket of KFC brought by one who hadn’t time to cook that week, but it was loved just the same as if it had been homemade. Church attendance was understandably always at its highest on potluck days. And we all counted our blessings for the wise ministers who knew better and allowed the people to eat their fill first rather than preaching to a room full of fidgety people with growling tummies. Decades later, some of my favorite recipes come from those days like the Seven Layer Salad on today’s post.

The Seven Layer Salad is an impressive salad with a colorful and very yummy presentation. To be sure it is best served in a clear bowl, so everyone can admire its colorful beauty and appreciate all that is in it. I do recommend making this salad ahead of time and allowing it to sit in the fridge a bit. In fact, make it up to a day ahead of time if you like. This gives the salad time to “sit and settle” a bit. There are many versions of this salad; however, today I am bringing you my own simple version with a homemade ranch dressing as opposed to mayo and sugar. A trifle dish makes a great presentation for this salad, so if you have one then pull it out.

The Seven Layer Salad

Note: this recipe serves approx. 10-12 people. If desired, double recipe.

1/2 head of a large head of iceberg lettuce (or 1 small full head) washed and chopped

2 cups frozen or fresh peas (cooked and cooled)

1 1/2 cups shredded cheddar cheese

12 oz. cooked and crumbled bacon (cooled)

1 1/2 cups quartered cherry tomatoes

8 hard boiled eggs chopped

Green onion for garnish (optional)

Dressing (recipe below)

Start by layering your prepared lettuce at the bottom of the bowl. Next, using all of the cheddar cheese make another layer. On top of the cheese place a layer of crumbled bacon. Next is a layer of chopped hard boiled eggs. On top of the eggs place all of the peas. Top peas with all the tomatoes. Finally, spread the dressing on top garnishing with minced green onion if desired.

Dressing

3/4 cup of mayonnaise

3/4 cup of sour cream

1 stalk minced green onion

3/4 tsp. garlic powder

Scant 1/2 tsp. sea salt

3/4 tsp. dried dill

3/4 tsp. dried parsley

Combine all dressing ingredients and whisk until well-combined.

Enjoy!