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.
Ingredients
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
Directions :
SPET 1.
Add bacon during a large skillet and cook over medium-high heat until evenly brown. Shrink and put aside
SPET 2.
Place the chopped lettuce during a large flat bowl, and top it with a layer of onions, peas, cheese , cauliflower and bacon.
SPET 3.
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.
