Tuesday, April 22, 2014

7-Layer Salad



Another holiday has passed and I think it's safe to say that spring time has officially arrived in Kentucky.  Hold on.  Let me go find some wood to knock on just in case.  The birds are singing (and by that I mean waking me up before my alarm goes off), the horses are racing at Keeneland and the lilacs are blooming!


So pretty!  And the smell is out of this world!  Speaking of plants, my seedlings seem to be doing very well!  I'll start posting pictures soon and I'm planning on putting this stuff in the ground the week of May 12.  Let's all cross our fingers and say our prayers that there are no more frosts! I have high hopes for this vegetable garden!

When I lived in Cincinnati, the 7-Layer Salad was in my arsenal of go-to recipes. Oddly enough, I had never made one for anything in Kentucky. I have no idea why. It's the perfect summer pot luck/barbecue side dish. You don't need to heat up the kitchen if you don't want to. Plus, what's not to like about it? Mayo? Good. Green peas? Good. Cheese? Good. Bacon? Gooooooood.

So, when planning the menu for my mom's birthday luncheon, I thought it would be the perfect addition! It's also one of those flexible sides. Omit an ingredient if you don't like it or add any others that you prefer like tomatoes or red onion.  And frankly, there are no excuses with this one--if you can chop some lettuce, you can make this salad.  You can literally buy every single item in this salad prepared.  Fo rizzle.  So stop with the excuses.  I don't want to hear them!


I love putting this salad in a clear bowl and I just happened to find the perfect plastic one at the Dollar Tree.  So, when you take this to a barbecue and forget it, because you're like me and can't ever remember to leave with the stuff you came with, you won't have anything to feel very guilty about because it only cost $1!  How fabulous is that??

7-Layer Salad

Ingredients

1 head of iceberg lettuce, roughly chopped
4-5 celery stalks, diced
4 eggs, hard boiled and chopped
5 slices of bacon, cooked and crumbled
1-16 ounce bag of frozen peas, thawed
2 cups of shredded cheddar cheese
1 1/2 to 2 cups of mayo (or more to taste)
1/2 cup green onions, sliced

Place half of the lettuce in a large bowl.  Top with half of the celery and green onions and spread half of the mayo on top.  Add another layer of lettuce, celery and green onions.  Spread the rest of the mayo on top.  Finish by adding the cheese, peas, eggs and bacon.  Cover with plastic and refrigerate until it's time to serve.

Enjoy!

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