I ran across this recipe for Seven-Layer Salad and I think it’s time for a comeback. When this recipe first became popular in the 1970s my Aunt Ann, mom’s first cousin, made it all the time and I loved it and looked forward to it at every family gathering. Always served in a pretty glass bowl so all the layers showed.
Ann also made that spiced cake with candy orange slices in it and I loved that too. I may need to print that recipe in the fall.
There are a lot of recipes out there but I think this one comes closest to what I remember. Of course you can change it up many different ways. See below for suggestions. I think this is the most basic recipe.
Seven-Layer Salad
1 head lettuce, shredded
1/2 cup red onion, diced
2-3 celery ribs, sliced (about 1 cup)
12 oz frozen peas, thawed
1 cup mayonnaise
1 tbsp granulated sugar
1 cup shredded cheddar cheese
1/2 pound bacon, fried and crumbled
Spread the lettuce evenly in the bottom of a glass bowl. Top with red onion, celery, and peas.
Spread mayonnaise on top of celery and sprinkle with sugar. Top with cheddar cheese and bacon. Cover and chill.
Other options:
1. Lettuce: baby spinach, butter lettuce or Romaine.
2. Hard Boiled Eggs: Not in my Seven Layer Salad! But many people say that's how they make it.
3. Mayonnaise dressing: Plain, good quality mayo like Hellman’s or Dukes is perfect. A little sugar makes it just slightly sweet, but that’s optional if you’re watching your sugar intake.
4. Miracle Whip: Substitute Miracle Whip for the mayo if you are a Miracle Whip fan. The only difference between them is that the salad dressing Miracle Whip already has added sugar, paprika, and garlic powder.
5. Sour cream: Some cooks love mixing half mayo, half sour cream for a tangier dressing.
6. Parmesan cheese: A few tablespoons of freshly grated Parmesan cheese taste great added to the mayo.
7. Add meat: You could layer in some turkey or ham instead of the bacon. Or in addition to if you’re fat like me.
8. Extra veggies: Change out your layers for different vegetables like bell peppers, cherry tomatoes, artichoke hearts, roasted red peppers, scallions
9. Change the cheese: Pick the cheese you love like smoked provolone, blue cheese or feta cheese
10.More toppings: Not traditional, but avocado, olives, and crunchy fried onions are good.
It must be green bean season because I’ve been seeing them all over the place lately.
I remember eating them at my great-grandmother’s house where they had been cooked all day long with ham and onions. So delicious. These days I like a little more texture in my green beans. Here is a good one with lots of flavor and texture.
Buttery Garlic Green Beans
1 pound fresh green beans, trimmed and snapped in half
3 tablespoons butter
3 cloves garlic, minced
2 pinches lemon pepper
Salt to taste
Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
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