My mom used to make a seven layer salad that everyone raved about when she took it to family gatherings or parties. I always enjoyed it, but never took time to learn how she made it. My father, who has a way of exaggerating things, always called it the Seventy-Layer Salad, mostly to tease my mom, because more is better, right? He’s such a tease, and I think that the more he loves you, the more he teases, so my mother is well-loved, by that standard! But the salad, was good. Recently, I was looking for some new salad ideas, and put the call out to my friends via Facebook, and one of them responded with this recipe, which is very similar to what I remember my mother making. So, the next time you want a hit salad at your next gathering, take this.
Layered Green Salad
Layer ingredients as given in a 9 X 13 (or similar) pan. Do NOT stir or mix.
1 large head of lettuce such as iceberg or romaine, cut into bite-size pieces
1 1/2 – 2 cups crunchy vegetables chopped (celery, bell pepper, water chestnuts, carrots, broccoli, cauliflower, jícama, etc.)
1/2 cup chopped green onions (white and green parts)
1 package frozen peas (about 12 ounces) straight from the freezer do not thaw
1 1/2 cups of real mayonnaise
2 teaspoons of sugar sprinkled over the mayonnaise
1/2 cup grated cheese (parmesan, cheddar, colby/jack blend recommended)
1 teaspoon seasoned salt sprinkled over the top
1/2 teaspoon garlic salt sprinkled over the top
Cooked crumbled bacon to cover the top
Chill for at least 12 hours before serving. This is a great make ahead salad. It keeps for up to four days in the refrigerator.
Recipe courtesy of the life less hurried blog.