Seven-layer Salad

Background: My mother-in-law makes this salad as a staple for every family gathering. It has since become a staple in our home as well. The kids love it and always ask that I make it for holiday meals. It is easily made ahead of time and can be stored in a 9×13 Tupperware or Rubbermaid container for several meals by dishing out only what is needed before tossing, and putting the rest in the refrigerator, careful not to disturb remaining layers, for the next meal.

NOTE: Before you begin, decide whether it is important to you to show off your layers in a glass serving bowl (as pictured above), or if you want to serve the salad already tossed (as pictured below). Since this salad is a regular for my family, and they know what it looks like layered, I use a tupperware when assembling and serve the salad tossed.

• 1 head iceberg or crispy romaine lettuce, shredded
• 1 medium red onion, diced (about 1/2 cup)
• 6-8 ounces frozen sweet peas
• 1 pound bacon, cooked and crumbled
• 2 stalks celery, diced
• 2 cups shredded medium cheddar cheese
• 1/2 cup Hellmann’s Mayonnaise
• 1/2 cup Kraft Miracle Whip

1. First Layer: Shredded Lettuce
2. Second Layer: Diced red onion
3. Third Layer: Diced Celery
4. Fourth Layer: Frozen peas
5. Fifth Layer: Spread combined Mayo and Miracle whip over the four layers
6. Sixth Layer: Sprinkle shredded cheese
7. Seventh Layer: Sprinkle cooked, crumbled bacon
8. Cover tightly and refrigerate for at least an hour- I usually refrigerate overnight

Note: I often make this a nine or ten layer salad by adding chopped fresh broccoli, cauliflower, and sunflower seeds. I have seen chopped boiled eggs also as a layer. Here is the chance to customize your salad to your family’s taste.

Pair this with Chicken Roulade with Dijon-Chardonnay Sauce, Lorie’s Chicken Pot Pie or Cheddar Corn Chowder for a delightful weeknight meal.