A popular salad from the 1970’s… fresh layers of bite size iceberg and/or romaine lettuce, whole or sliced cherry tomatoes, sliced onions, frozen peas, shredded cheddar cheese, crumbled crisp bacon sealed with a sour cream & mayo topping. A perfect dish for family/friend gatherings, potlucks, BBQs or any other occasions!! Make the day before for ultimate flavor!! FAST & EASY!! Click on SHOW MORE below for recipe…
SEVEN LAYER SALAD
Video link to HARD BOILED EGGS… https://youtu.be/wnFtdhvxPU4
Video link to BAKED BACON… https://youtu.be/RToC2Aqo38g
6-8 cups iceberg or romaine lettuce, cut into bit size pieces
5-6 hard boiled eggs, roughly chopped
2 cups cherry tomatoes, whole or sliced
1/2 cup red onions, thinly sliced
1 cup frozen peas
6-8 slices of baked or fried bacon, crispy & chopped
2 cups (8 ounces) shredded Cheddar Cheese
1/2 cup mayo
1/2 cup sour cream
6-8 fresh basil leaves, optional
Freshly cracked black pepper
1/2 teaspoon kosher salt
1. In a large glass bowl begin to arrange your salad layers. Begin with lettuce in the bottom of bowl. Layer with eggs, onions, tomatoes, peas and cheese. Bacon can be added at this time or bacon can be add at the time of tossing salad.
2. In a small mixing bowl add sour cream, mayo, fresh chopped basil (optional), salt & pepper. Whisk well together. Using a spatula or back of spoon spread mixture evenly over top of salad layers. Cover with plastic wrap and refrigerate for 2 hour or overnight!!
3. Let salad sit at room temperature for 15 minutes before tossing!!
ENJOY!!
-Deronda 🙂
Music by… Kevin MacLeon (http://incompetech.com)
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