Ingredients with Measurements:
- 1 head iceberg lettuce, chopped
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 cup sour cream
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup crumbled cooked bacon
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large glass bowl
Step-by-step instructions:
1. In a large glass bowl, layer the chopped lettuce, red onion, celery, and green bell pepper in that order.
2. Spread the thawed peas over the top of the vegetables.
3. In a separate bowl, mix together the mayonnaise, sour cream, sugar, salt, and black pepper until well combined.
4. Spread the mayonnaise mixture over the top of the peas, making sure to cover the entire surface.
5. Sprinkle the shredded cheddar cheese over the top of the mayonnaise mixture.
6. Sprinkle the crumbled bacon over the top of the cheese.
7. Garnish with chopped fresh parsley.
8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Refrigerate for at least 2 hours or overnight.
Serving size:
- 8 servings
Nutritional information:
- Calories: 360
- Fat: 32g
- Carbohydrates: 10g
- Protein: 9g
Substitutions for ingredients:
- You can use romaine lettuce instead of iceberg lettuce.
- You can use red or yellow bell pepper instead of green bell pepper.
- You can use turkey bacon instead of regular bacon.
Variations:
- Add sliced hard-boiled eggs to the salad.
- Use ranch dressing instead of the mayonnaise mixture.
- Add sliced mushrooms to the salad.
Tips and tricks:
- Make sure to chop the vegetables into small bite-sized pieces.
- Use a clear glass bowl to show off the layers of the salad.
- You can prepare the salad a day in advance and refrigerate it overnight.
Storage instructions:
- Cover the bowl with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a clear glass bowl to show off the layers.
Garnishes:
- Chopped fresh parsley
Pairings:
- This salad pairs well with grilled chicken or steak.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the salad is too watery, make sure to drain the thawed peas well before adding them to the salad.
Food safety advice:
- Make sure to wash all vegetables before using them in the salad.
Food history:
- The seven-layer salad became popular in the 1970s and was often served at potlucks and family gatherings.
Flavor profiles:
- This salad is creamy, crunchy, and savory.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch.
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