Ingredient: hot sauce, optional

Seven Layer Salad was a popular salad in the 70’s and 80’s. It was perfect for most any large gathering. Typically made with lettuce, onion, celery, frozen peas, boiled eggs, bacon and cheese. The salad was topped off with a thick layer of mayonnaise based dressing. It was always prepared a day before your event, covered and refrigerated overnight. The salad was easy to transport, a beautiful presentation and had a great taste. It could be tossed at serving time or let everyone scoop out their own serving, ‘digging’ through all the layers.

Today, there are unlimited salad combinations and ways to serve them. It seems this old-fashioned salad has found its way into Mason jars, plastic cups and small individual bowls. Just a great summer lunch to take to work, providing you can keep it cool until eaten. Make it in the evening and its ready to go in the morning. The nice thing is you can personalize it in your choice of veggies, dressing, type of cheese and even add meat or fish if you wish. All that being said, here’s a little outline of what you are seeing in the blog picture of the Individual Overnight Layered Salads.

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Overnight Layered Salad

An old idea with a few new twists.

Votes: 1
Rating: 5
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Servings

MetricUS Imperial

Ingredients

Salad ingredients

• mixed greens, spinach or Romaine
• celery, thinly sliced
• green onion, thinly sliced
• frozen peas
• red pepper, chopped
• radishes, thinly sliced
• chick peas, rinsed & drained
• grape or cherry tomatoes, halved & seeded
• black olives, sliced
• bacon, crisply fried & crumbled
• eggs, hard boiled & sliced or chopped
• old cheddar cheese, shredded

Salad Dressing

• 3/4 cup whipped salad dressing, lite
• 1 1/2 Tbsp apple cider vinegar
• 1 1/2 tsp hot sauce, optional
• 1 tsp sugar
• 1/2 tsp pepper

Servings MetricUS Imperial Ingredients Salad ingredients mixed greens, spinach or Romaine celery, thinly sliced green onion, thinly sliced frozen peas red pepper, chopped radishes, thinly sliced chick peas, rinsed & drained grape or cherry tomatoes, halved & seeded black olives, sliced bacon, crisply fried & crumbled eggs, hard boiled & sliced or chopped old cheddar cheese, shredded Salad Dressing 3/4 cup whipped salad dressing, lite 1 1/2 Tbsp apple cider vinegar 1 1/2 tsp hot sauce, optional 1 tsp sugar 1/2 tsp pepper

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Boil eggs to hard boil stage being careful not to overcook.Cool in cold water, peel & set aside. Crisp fry bacon, drain & blot on paper towel. If using tomatoes you may want to seed them.
2. Layer the ingredients from the outside rim, (of whatever your serving container is) & then in toward the middle, so that you can see some of everything from the outside of the serving container. Top with salad dressing of choice, making sure it covers the salad completely to 'seal' it. Refrigerate overnight.
3. When ready to serve combine ingredients & enjoy!

Recipe Notes

OTHER OPTIONS:

• GREENS: Iceberg lettuce, romaine, butter lettuce or spinach
• VEGGIES:  carrots, broccoli, red onions, jalapenos, fresh mushrooms, cucumber, zucchini, water chestnuts
• CHEESE: your favorite kind
• SALAD DRESSING: Ranch or your preference
• MEAT or FISH: ham, turkey, salmon or tuna