Seven Layer Salad

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

Ingredients

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!