March 27, 2024
Hello Foodie Friends
Cheryl are you reading? My sister in law started bringing this to family holidays back in the 90's and I could make a meal out of it. I thought this was just a Midwestern thing but I believe it came from the South? I'll admit I was leery at first with the frozen peas but it adds the perfect touch of sweetness and trust me the sweet mayo makes it.
Well let me tell you this recipe is among the favorites from past and has sure stood the test of time! Not only for flavor, but the real wow factor is the presentation layering colorful ingredients in a clear glass bowl. Practically a centerpiece on any table at any meal. Often referred to as 'overnight salad' since you can make it the night before, it is best chilled at least 8 hours before serving.
Not to be tossed, serve a deep scoop to get a bit of each layer and mix it up on your own plate. You can really customize the layers with whatever you like too but I recommend giving this a try your first go-around.
Enjoy!
Marzee
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SEVEN LAYER SALAD
INGREDIENTS:
Salad
1 pound bacon, cooked and chopped
4 large eggs, hard boiled and sliced thin
1 head iceberg lettuce, rinsed, thoroughly dried and chopped
2 cups grape tomatoes, halved
1 red onion, chopped
10 ounces shredded cheddar cheese
1 10 ounce package frozen green peas, thawed
Dressing
1 1/2 cups mayonnaise
2 tablespoons sugar
DIRECTIONS:
Make the mayonnaise dressing by placing mayo and sugar in a small bowl and stirring until it is combined and smooth. Set aside. Place the shredded lettuces on the bottom of a large glass bowl or baking dish. Gently press down to flatten the lettuce. Sprinkle the onions on top of the lettuce. Layer sliced eggs evenly over onions. Lay the rest of the sliced eggs flat to cover the onion. Cover the sliced eggs with the frozen peas. Spread the mayo dressing over the top of the frozen peas. Use an offset spatula to help you spread the dressing to the edge of the bowl. The dressing helps to keep the veggies underneath fresh and crispy. Sprinkle the shredded cheese over the top and top with bacon. Cover the salad and put it in the fridge for at least 8 hours or overnight to allow the flavors to combine before serving.
MARZEE's CORNER
These Easter deviled eggs are not only delicious but also visually appealing with their bright colors and festive garnishes. They're sure to be a hit with your guests as a tasty appetizer to kick off your Easter celebration!
Ingredients:
6 hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar or lemon juice
Salt and pepper to taste
Paprika for garnish
Fresh chives or parsley for garnish (optional)
Instructions:
Peel the hard-boiled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl. Mash the egg yolks with a fork until they are smooth and creamy. Add the mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper to the mashed yolks. Mix until well combined and smooth.
Spoon or pipe the yolk mixture back into the egg white halves, dividing it evenly among them. Sprinkle the deviled eggs with paprika for a colorful garnish. If desired, finely chop fresh chives or parsley and sprinkle them over the deviled eggs for additional flavor and presentation. Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.