MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seven Layer Salad
Categories: Greens, Vegetables, Pork, Cheese, Dairy
Yield: 10 Servings
3/4 c Mayonnaise
3/4 c Sour cream
1 tb White wine vinegar
1 ts Sugar
Salt & pepper
8 c Iceberg lettuce; chopped
10 oz Box frozen peas; thawed,
- patted dry
1 1/2 c Red onion;
- fine chopped (optional)
1 pt Cherry or grape tomatoes;
- quartered
6 lg Eggs; hard-boiled, peeled,
- chopped
4 oz Sharp Cheddar; shredded
12 oz Bacon; cooked,
- diced or crumbled
Dressing:
In a medium bowl, combine the mayonnaise, sour cream, vinegar, and
sugar, and whisk until smooth. Add salt and pepper to taste, then
cover and place the bowl in the refrigerator to chill while you
assemble the rest of the salad.
Place the lettuce in the bottom of a 4 qt trifle dish or a large
glass bowl. To make sure you end up with distinct layers, start
layering each ingredient around the perimeter of the dish, then
fill in the center. Add the peas in an even layer, followed by the
onion, if using, then the tomatoes, and finally the eggs.
Spoon dollops of dressing to cover the entire surface of the egg
layer, gently spreading the dressing to the edges of the dish with
a spatula. Sprinkle the cheese over the dressing, followed by the
bacon.
Serve right away or cover the dish with plastic wrap and
refrigerate for up to 24 hours before serving. Serve the salad
directly from the trifle dish, making sure to scoop straight down
to reach every layer.
Recipe by Lidey Heuck
Recipe FROM:
https://cooking.nytimes.com
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