I am one of those people who has had about 16 jobs in my lifetime. Always a full-time career and one or two-part time jobs. I love working, I know that sounds crazy but I love it! I am really good at making money and I am even better at spending it. I started when I was 15 working at Arby’s and from there I was addicted to work. One of my most favorite jobs was working in the Chef’s Kitchen at Jewel. At the time I was the youngest person in the department by a good 30 years. At first the ladies were (understandably) annoyed at my antics, but later I grew on them. One of my jobs was to make the Seven Layer Salad. I had never even heard of such a thing, but once I made it, I was hooked! This version I made this past weekend for a brunch I catered for my boss. A real seven layer salad is to be made in a clear salad bowl so that you can see the gorgeous layers. This version is slightly deconstructed, but equally as delicious.
- Feeds – 6 to 8
- Prep Time – 20 Minutes
- Stores well in fridge for up to a week with the dressing on the side.
- Level of Difficulty – Easy
1 Purple Onion Diced
1 Cup of Grape Tomatoes, whole or sliced in half
1 Cup of Cheddar Cheese, Shredded
1 Green Onion, Sliced Thin
1 Cucumber Sliced Thin
1 lb of Bacon (I used Turkey) Cooked, and Diced
6 Hard Boiled Eggs, Sliced
1 C Frozen Peas
1 Head of Lettuce, Torn Into Small Pieces
For The Dressing
2 C Mayonnaise
2 T Sugar
2 T Grainy Mustard
1 Shallot Minced
2 T Vinegar
- Layer or arrange the salad components how you choose. A typical 7 layer is in a clear deep bowl or a trifle bowl. For this one I arranged the lettuce in a bowl, then the eggs and purple onions on top, followed by the rest of the veggies and cheese as pictured.
- For the dressing, whisk or use an immersion blender to incorporate all the ingredients. Some people choose to spread the dressing in between any two layers. I chose in this instance to serve it on the side.
This salad makes a great dish to bring to any Spring party. Enjoy!
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