Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, June 1, 2010

Old-Fashioned Layered Salad


This past weekend I made this salad for my mom's birthday party. I really don't know why I chose this salad -- I've probably only made it once before in my life. But, I had a hankering, and it was so very good, and so well-received, I'll surely be making it again soon. It's not the kind of salad you throw together for a weeknight dinner -- it took a ridiculously long time to make. But, it's wonderful for a special occasion or to take to a pot luck.

Though this salad is known in some cookbooks as Seven-Layered Salad, I had more than seven layers, and I really only put in what I like, and what I had on hand. I would have added bacon for another crowd, but my niece is a vegetarian and I didn't want to eliminate salad from the menu for her (if it was for us I would add bacon, however). I also did not add celery, which is on most seven layer salads, but my people, they have issues with celery. So, I say use what you like, with lettuce being a requirement, and (I think) peas and onions. The dressing was yummy -- just very slightly herby. You can stick with plain mayo if that's what your people like. Or, if you like something zippier, add a teaspoon or so of Dijon mustard.

Layered Salad
serves 12 - 15 -- you need a really big bowl


1 head lettuce, washed and chopped in bite-size pieces (I used half head green leaf and half head iceberg)
1/2 cup minced parsley
1/2 red onion, sliced very thinly
(2 mm blade on the food processor if you're using one)
3 medium carrots, peeled and shredded
2 cups chopped cauliflower
1 red pepper, sliced thinly and cut into 1-inch pieces
1 1/2 cups green peas, thawed and blotted dry
1 1/2 cups sharp cheddar cheese, shredded
dressing (below)
2 eggs, hard-boiled and sliced


1 1/2 cups mayonnaise (I used low-fat)
1/2 cup sour cream (I used low-fat)
1 t. dried dill weed
3/4 t. dried basil
1/2 t. salt
1/4 t. pepper

With a whisk, mix together dressing ingredients.

In a large, glass bowl, layer ingredients in any order with lettuce first and dressing last. Substitute toppings according to individual taste. Some alternate suggestions are: sliced celery, green pepper, sliced olives, green onions, Parmesan cheese, cooked crumbled bacon, finely diced ham



Beth F said...

Where does one find a bowl like that?

scmom (Barbara) said...

Well, I really have no idea. I found this one at my discount grocer (Marc's) -- I'm almost embarrassed to say I got it for $4.99! They have a small section of closeouts and it's always hit or miss. But I often look just to see if they have something glass or white ceramic that I can use with my Fiestaware. If you really want one I would try someplace like TJMaxx or Bed, Bath and Beyond.

Shaun said...

I have fresh dill and fresh basilin my garden and I was wondering if you have any idea how to adjust the amounts for using fresh? I guess I could just keep tasting it...

scmom (Barbara) said...

Dried herbs tend to be stronger, but in a different way -- fresh is always better. I would try a tablespoon of each, maybe a little less if you want to taste and add more to the desired herbiness.

Shaun said...

Thank you Barbara. I love your blog, it is such a little slice of respite for me during the work day!

Kathy said...

It looks so pretty in that bowl. Maybe I'll try this for 4TH of July!

Linda said...

That looks fantastic, you know I've never heard of a layered salad before. Going to print this off and give it a try this weekend.