Seven Layer salad

There is no funeral, baby shower or funeral home within the South that doesn’t have a standard seven-tiered salad decorating its table. Usually made by 70 things called maple, it’s a stunning and delicious entremots with its unique sauce that you simply won’t want to miss.

A seven-layer salad goes well with Pyrex dishes like spread and jelly.

This means it’s a special dish – and with good reason – because it’s delicious. The trick is to form your plate during a tall glass bowl or maybe a junky dish so everyone can see the layers.

Make a seven-layer salad beforehand

Since the ingredients during this version are very durable (as in, and aren’t delicate), you’ll easily prepare this salad one to 2 days beforehand and “seal” the vegetables with a seasoning layer on top, cover with wrapping and refrigerate. It made me a few of days ago then served it and it had been even as crunchy because it did once I made it.

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1 pound of bacon

(1) Large lettuce (fully washed, dried and chopped)

(1) Chopped red onion

(1) A (10-ounce) package thawed frozen green peas

(10 ounce) grated cheddar cheese

1 cup chopped cauliflower

(1 ¼) a cup of mayonnaise

2 tablespoons white sugar

A quarter cup of grated Parmesan cheese

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Directions :


Add bacon during a large skillet and cook over medium-high heat until evenly brown. Shrink and put aside


Place the chopped lettuce during a large flat bowl, and top it with a layer of onions, peas, cheese , cauliflower and bacon.


Make the dressing by mixing together mayonnaise, sugar, and parmesan cheese. Sprinkle over the salad, put it within the fridge until it cools down.

Notes :

The ideal time to organize a salad overnight is that the night before or four hours at the most . Anytime sooner, the sauce will make the salad slightly moist. confirm you arrange it carefully, then place the sauce over the rim, cover with wrapping or during a jar with a sealed lid, and keep cool until able to serve.

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