The classic 7-layer salad is thought to have originated in the Southern United States. Many variations exist for this salad. It is common to substitute layers with ham, carrots, boiled eggs, bell peppers shrimp, or mushrooms. Sometimes sour cream is added to the dressing or Parmesan cheese is used instead of cheddar. This is definitely a recipe that you can customize and make your very own.
Seven layer salad is perfect for potlucks, parties, and barbecues. Make one as part of your Superbowl feast or add one to a holiday dinner. It is a great summer salad when everything is in season. You can make it low fat by using a reduced fat mayonnaise or by using a different sort of dressing altogether. Many people remember their first taste of 7-layer salad at a potluck. For some, it was a traditional family recipe. No matter when you were introduced to it, this salad is simple to make and it tastes great.
This salad is really fast once you have all the ingredients ready. Assembly takes mere minutes. Make this dish if you need to make your salad a day before your event. It tastes much better after it has sat in the refrigerator for several hours. Be sure and tell your guests to dig all the way down when serving themselves so they get all the ingredients and not just a pile of dressing.
Want to add more layers? You are limited only by the size of your salad bowl. Go ahead and add as many layers as you want, though you should be sure that the ingredients you choose complement each other. Some people like radishes, beets, water chestnuts and other ingredients in their layered salads. Just remember to let it chill the required amount of time to get the full effect. Arrange the layers so they look pretty through the side of the bowl to help your presentation. Colorful is good! Alternate your green layers with non-green layers for the nicest presentation.
Recipe for Classic 7 Layer Salad
This classic salad is very simple to make. Show it off in a glass bowl so the pretty layers can be seen!
What You Need
1 medium head of iceberg lettuce, shredded
1 cup celery, chopped
1 cup green bell pepper, chopped
1-1/2 cups tomatoes, chopped
1 cup frozen peas, thawed
1-1/2 cups mayonnaise
1 Tablespoon sugar
1 cup cheddar cheese, shredded
8 slices bacon, cooked crisp and crumbled
How to Make It
Layer the lettuce in the bowl, followed by the celery, then the tomatoes, then the green onion, and finally the peas.
In a small bowl, mix the mayonnaise and the sugar. Spoon this mixture over the top of the peas in an even layer.
Sprinkle the top with cheese and crumbled bacon.
Cover the salad and let it chill for 8 hours or overnight in the refrigerator before serving.
Serve the next day as is. Display so the layers show nicely through the bowl.
Serves 8.
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