Seven Layer Salad Recipe

I was searching for new ways to incorporate more vegetables into my husband's diet, as he prefers raw over cooked veggies. I tried out this recipe yesterday and both my husband and I absolutely enjoyed it! For next time, I plan to make these adjustments: - Use 1 cup of mayonnaise and 1 cup of sour cream instead of the original 1 and 1/4 cup of mayo - Add 3 chopped, boiled eggs - Mix a tablespoon of white vinegar into the mayo and sour cream mixture - For a final touch, sprinkle extra crumbled bacon and shredded (not grated) Parmesan cheese, along with 1/2 cup of toasted, chopped pecans. Changes I made yesterday: - I substituted half of a large sweet onion for the red onion, as the flavor was too strong for our taste - I used shredded Parmesan cheese in the mayo mix.

This recipe is fantastic! The dressing initially has a thick consistency, so it's better to "spread" it over the salad rather than "drizzle" it. As it sits and gets mixed with the vegetables, it becomes thinner. The salad can be made ahead of time and refrigerated for 8-12 hours before serving. I swapped Cheddar cheese with Swiss, and included 3 chopped hard-boiled eggs and 1 cup of diced celery. I adore recipes that can be prepared in advance!

I prepared this dish for a recent party and it was a huge success. The only adjustment I would suggest is to layer the dressing within the salad rather than just drizzling it on top.

Rewritten review: I used to be unimpressed with my sister-in-law's layered salad due to the thick layer of mayo on top and the need to mix it up before each bite. However, everything changed when my friend showed me a new way to make a salad during a cookout. She mixed lettuce, mozzarella cheese, eggs, bacon, peas, and optional onions, then tossed them all with a mayo and sugar dressing. It was absolutely delicious! I started making this salad recipe for my family, and now it's their favorite at all gatherings. I suggest trying this as an alternative to the traditional layered salad. Remember to add the mayo just before serving, and make sure to dry the lettuce thoroughly to prevent it from becoming soggy. Personally, I rinse the lettuce a day before and let it dry in the fridge with paper towels.

I absolutely adore the uncomplicated yet delightful dressing in this recipe. I prefer assembling mine in a 9x13 glass cake pan as it makes serving and layering much simpler. I start with a base of crisp lettuce, followed by red onion, fresh broccoli, 3 hard-boiled eggs, and then the mayo mixture. To finish, I sprinkle cheddar cheese and crispy bacon on top for a delicious finishing touch.

This recipe is fantastic! The dressing is very versatile, allowing you to adjust the ingredients to your preference. I didn't have Parmesan cheese, so I substituted with garlic powder and salt, which worked great. I suggest using a wide, flat dish like a casserole dish for easy serving, even though it might look better in a trifle dish. Layering the ingredients in the suggested order – lettuce, peas, cauliflower, onion (optional), dressing, cheddar cheese, tomato, bacon – ensures that the salad remains crisp and flavorful, making it easier to serve and enjoy. The bacon stays crispy on top, the salad holds together well, and the dressing is evenly distributed throughout the layers. Highly recommended! 😊

I have been making a variation of this salad for 50 years. My version excludes cauliflower and parmesan cheese in the mayonnaise. In our region, we opt for adding a sprinkle of sugar over the mayo layer. After chilling for a few hours or overnight, I enjoy mixing it just before serving to evenly distribute the dressing and ingredients. I prefer using sweet onions like Vidalia instead of red onions. Some also like to incorporate a layer of chopped hard-boiled eggs.

This dish always receives incredible reviews. I believe the secret ingredient in the dressing is the parmesan, setting it apart from similar recipes. The only modification I made was adding boiled eggs to the salad without removing any other ingredients. As a result, it became an 8-layer salad!

I chose to use a 9 x 13 dish for a shallower layer and better blending of flavors. Instead of cauliflower, I used hard boiled eggs. I added the dressing after the peas, allowing the cheese, eggs, and bacon to meld with the dressing, while also ensuring the lettuce, onion, and peas absorbed the flavors as it sank in.

Throughout the years, I have prepared this salad countless times and it never fails to impress. However, in Indiana, we have a little extra step before serving – we mix all the ingredients together for a more cohesive blend. Assembling it "by the layer" can be a bit of a hassle and not all the delicious components get evenly distributed. Therefore, I highly recommend tossing the salad right before serving! :)

I have been preparing this dish for years. I like to include a layer of diced tomatoes atop the cauliflower, as well as some diced English cucumber for a refreshing crunch. To finish it off, we sprinkle crumbled Bleu Cheese on the crispy bacon. This salad always disappears quickly at picnics or potlucks, and it's incredibly simple to put together.

Substituted tomatoes for broccoli.

I absolutely adore this recipe! Packed with flavor and vegetables, it's a fantastic way to incorporate a variety of veggies into your meal!

I absolutely adore this recipe! It brings back memories of the 1980s.

Decent, but it's recommended to let it rest for 2 days before serving to allow the flavors to blend. I also included diced tomatoes and chopped water chestnuts for an added layer of texture. A fellow diner recommended adding hard-boiled eggs, which seems like an interesting idea. Perhaps a touch of lemon juice in the dressing could enhance the overall taste? I will experiment with these suggestions in my next batch.

This salad is truly exceptional - not only does it look stunning, but it lives up to all expectations. Surprisingly simple to prepare, following the recipe resulted in a quick assembly. The mix of textures was delightful, and the dressing was incredibly flavorful. When I presented it at my dinner gathering, it outshined even the main dish, garnering more compliments than I could have imagined.

Here is the revised review: "Each member of my family of 5 has different preferences when it comes to our 7-layer salad, so I have started making individual servings in small round Pyrex dishes. The biggest change is that my husband prefers a protein-packed version and dislikes most vegetables except for peas. To accommodate everyone, I set up a mini salad bar where each person can customize their own salad. My husband's version includes a base of elbow noodles mixed with mayo dressing, topped with shaved turkey, either ham or grilled chicken, eggs, peas, mayo, cheese, and bacon. My daughter prefers no onions, while the boys enjoy everything with the addition of turkey, ham, and egg. Personally, I stick to the original recipe but skip the egg."

I run a BnB in Italy and I serve this dish for our weekly Pizza Night, and it's always a crowd favorite. I make some modifications by doubling the dressing and including a couple of tablespoons of cider vinegar for extra tang. I layer the dressing in the middle and on top, and add cooked beets, crumbled blue cheese, and hard-boiled eggs between the layers. Guests always request the recipe after trying it!

Awful salad with bacon and cheese.

I have been making this salad since the early 1970s. In addition to the recommended veggies, I like to include chopped carrots and celery for extra crunch and flavor. The dressing typically calls for a ratio of 1 tablespoon of sugar for every cup of mayonnaise, but since I make large salads, I often double or triple the dressing. I've learned not to add any "wet" veggies like tomatoes or cucumbers to prevent the salad from getting soggy. Before serving, I always mix the salad well to ensure each bite has all the delicious ingredients, avoiding plain lettuce at the end. Both my family and guests love this salad, and so do I!