Layer Salad makes a pretty addition to any holiday table or even a normal evening
Seven Layer Salad was one of my Dad’s very favorite salads. My
sister, Ben, brings it to many of our holiday meals and everyone looks forward to it. Unfortunately, we live so far
from the rest of relatives that we don’t get to eat with them, so Ben gave me the recipe and I make it for my
family and friends for Thanksgiving and Christmas celebrations.
One of the things I love about the salad is it can be made a
day ahead of time and covered in the refrigerator. It is ready to go as soon as it is removed from the ‘fridge.
That is a huge help when your day is hectic with other last minute things going on.
Seven Layer Salad has a fresh taste and crunch. To me it is so
surprising that the mayo and sugar combine to make such a simple, yet tasty dressing for the salad. There are many
different ingredients that people include in their versions of Seven Layer Salad. The ingredients listed below are
the ones we use. Add your favorites and enjoy!
Red or green pepper
or several small multi-colored peppers, sliced into strips or diced into small
Stalks celery, diced
or 1 cucumber, diced (or both if you prefer)
Small package frozen
English peas, thawed
Cup Miracle Whip or
1 ½ to
Cups cheddar or
Colby-Jack cheese, shredded
lb. bacon, cooked,
drained and broken into bits
1.Cook bacon until crisp in pan on stove. Place on paper
towels to drain. When cooled, break into bits and keep for later.
2. Add shredded lettuce to pretty bowl or 13 x 9
3. Add peppers in a layer on top of
lettuce. Layer onion, celery or cucumber, and peas on top.
4. Mix the mayonnaise and sugar.
Spread evenly over the vegetable layers.
5.Add an even layer of shredded cheese over the top
of the mayonnaise layer. Sprinkle bacon bits on top of everything. Cover and refrigerate for
at least a couple of hours, preferable a day ahead of when you need it.
6.To serve, cut through layers and use a large
server to lift out.