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.
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
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.
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.