Seven Layer Salad is a traditional salad that I remember eating as a child. I recall really enjoying it. It looked so lovely stacked in a trifle bowl. This elegant yet straightforward salad is still a crowd-pleaser. It’s light and flavorful, with plenty of vegetables. The layers can be seen by layering it in a trifle basin. It is both visually gorgeous and enjoyable. You’re going to enjoy how adaptable and simple this layered salad is to put together.
Ingredients
- 1 pound bacon
- (1) large head iceberg lettuce (totally rinsed, dried, and chopped)
- (1) red onion, chopped
- (1) (10 oz) package frozen green peas, thawed
- (10 oz) shredded Cheddar cheese
- 1 cup chopped cauliflower
- (1 ¼) cups mayonnaise
- 2 tbsp white sugar
- ⅔ cup grated Parmesan cheese
HOW TO MAKE SEVEN LAYER SALAD?
Add bacon in a large skillet and cook over medium-high heat until evenly brown. Crumble and set aside
Place the chopped lettuce in a large flat bowl, layer with onion, peas, shredded cheese, cauliflower, and bacon on top.
Prepare your dressing by whisking the mayonnaise, sugar, and Parmesan cheese together. Drizzle over salad, refrigerate until chilled.
Notes:
Unfortunately, freezing a layered salad (or any salad recipe) is not a good idea. Frozen vegetables are mushy, and after you thaw it, the mayonnaise split and separate.
The perfect time to make overnight layered salad is the night before or at most four hours. Any sooner and the dressing will make the salad a little soggy. Make sure to carefully arrange it, scoop the dressing over the rim, cover it with plastic wrap or in a jar with a tightly sealed lid, and keep it cold until ready to serve.
