skip to main content

7 layer salad?

17 years ago

I've searched for "Woodie's 7 layer salad" with no luck.

Can someone post the recipe please?

Sort by:Oldest

Comments (5)

annie1992
17 years ago
sure, here you go. Woodie originally posted this on the Recipe Exchange, where I picked it up. It's become a family favorite, my stepmother and Amanda always ask to make sure I'll make it for holidays.

DEEP DISH LAYERED SALAD
2 hard cooked eggs, chopped
1 1/2 heads iceburg lettuce - rinsed, dried and shredded
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed

2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
2 tablespoons crumbled bacon
2 tablespoons grated Parmesan cheese

Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top with remaining lettuce.
Whisk together the mayonnaise, brown sugar, garlic powder and curry powder. Spread evenly over top of salad. Sprinkle with crumbled bacon and Parmesan cheese. Refrigerate until ready to serve.

Makes 10 servings

Of course, I've made it more to my family's liking by adding a layer of shredded cheddar and increasing the bacon by...well....quite a lot. LOL I only do one layer of lettuce, on the bottom, and I layer everything in my clear trifle bowl, so the layers can be seen.

{{!gwi}}

It's fresh and crunchy and a nice change from hot/creamy foods that my family leans toward for Thanksgiving.

Annie
sooz
17 years ago
Ooooh, Annie, what a lovely picture! I'm a fan of 7-layer salads, esp with lots of bacon and a layer of cheddar!

My dressing is a bit different from Woodie's as I use 1 C mayo and 1 C sour cream instead of 2 C mayo.

Hmmmm, it's supposed to have lettuce in it? (ha ha, only kidding!)

Smiles,
Sooz
Related Discussions
What's for dinner Tuesday?
Q
Comments (12)
Any leftovers, Marilyn? I'll even do the dishes! LOL! Raven: What seasoning do you use on your tilapia? I have some tilapia in the freezer -- I really need to eat that! I had a late lunch, a burger at Red Robin* with sweet-potato fries, so for my late dinner, I had some of this Hamburger Helper-type skillet dish I cook up: ground beef, rice, chopped bell peppers, corn and taco seasoning. (Usually I combine the taco seasoning with chili seasoning, but I wanted to go easy on my stomach this week!) *: Red Robin has this new salted-caramel shake that I really wanted to try, but I was good (this time). Has anybody tried it?
...See More
Funeral dinner...Linda?
Q
Comments (9)
What time of day...are these people "elderly mostly? Will there be lots of teens? What kind of ham? Boneless? Bone in? For a normal group...mix of teens, kids and elderly as well as "ordinary people" figure a minimum of 1/4 pound of meat per person....that is meat without considering bone. For potatoes....10 pounds of potatoes will be lots for your crowd....but please don't add green bean casserole to scalloped potatoes, and macaroni salad....too much glop...sauce...white creamy stuff. For a funeral lunch...with ham, I would serve a creamy veggie pasta casserole ( recipe to follow if you want) with a cheesy sort of alfredo sauce and pasta and veggies like broccoli, carrots, red peppers for color, peas, green beans mushrooms etc. Then maybe that cheesy pineapple casserole....a simple green salad, I'll tell you how I do that if you want. And for simple, I ask for cookies and bars..no forks needed nor plates...and we never do paper so that is a consideration...they can put the cookie on the saucer of their coffee cup....or just stand there and gobble them down. I think people really love cookies better than cakes etc....they get to sample this and that, and just one more is good! I figure 3 cookies or squares per person....some will eat 6 and some only one and it works out. So my menu would be Ham, probably 2 20 pound bone in whole hams. Veggie pasta casserole..3 or 4 casseroles...3 pounds of pasta and about 20 cups of assorted veggies pineapple cheese casserole, 3 8 1/2 by 1...and 3 food service size cans of pineapple...about 2 pounds of cheese...sugar and butter and bread cubes. Salad. 3 heads of iceberg.. a pound bag of baby spinach, 1 1/2 pounds of shredded carrots, small head of shredded red cabbage......dressing recipe to follow if you ask I would have bread and rolls too... And figure 9 or 10 dozen pieces of cookies or bars. Good luck!! Linda
...See More
RECIPE: 7 Layer Salad
Q
Comments (27)
Murphy, When I eat this salad, I sort of spread the dressing/topping around a bit when I have my portion on my plate. When on the rare occasions I have had some of this salad left over, I carefully remove it from the larger bowl and put it in a smaller container, cover and refrigerator. Just don't stir it up to blend the dressing with the salad! For a couple of days it is still just fine, but begins to "weep" and get watery after that. I was always told to spread the dressing completely to the edges to "seal" the salad from air. That is how the lettuce stays crisp and doesn't go limp. My family loves this salad and is about the only recipe with lettuce and fresh vegetables (that I have seen) that can be made ahead. For me, this recipe appeared in our church cookbook in 1979, so my versions pretty much follow this recipe: Twenty-four Hour Salad Use in of the following ingredients layered in a large glass bowl or casserole, layered in this order: chopped iceberg lettuce chopped fresh spinach leaves 1/2 package frozen green peas, thawed 1 small thinly sliced red onion 1/2 lb. crumbled, cooked bacon 2 chopped hard-cooked eggs, chopped 1/2 to 1 cup grated sharp or medium cheddar cheese Combine: 1/2 cup mayonnaise 1/2 cup sour cream opt. 1 TB sugar opt. 2 TB finely grated Parmesan cheese Spread over top evenly to seal in salad ingredients. Cover with plastic wrap and refrigerate up to 24 hours. Optional: top the creamy dressing with a sprinkle of paprika for some color. Teresa
...See More
Lasagna for 40 people??
Q
Comments (16)
You ask for a dessert idea and I would suggest Tiramisu. Not only is it something you can make ahead of time easily in a large pan, it is Italian and would compliment the Lasagna main dish. The advantage to making Tiramisu is that it can be made a couple days ahead of time. In fact, it will taste better the longer you let it sit for the flavors to meld. Tiramisu is practically foolproof to make and does not require using the oven. This frees up the oven for the main dish or side dishes. It also tastes wonderful. Check the link below for recipe ideas. I highly recommend using Roland ladyfingers if you can get them, but using other dried cakes can yield acceptable results. Any brand of marscapone will be fine, and you can use a recommended substitute if you are cutting costs. You do not have to use Marsala or any liqueur at all if your guests cannot have alcohol and the taste will be fine. You can use regular strong coffee if you do not have espresso. DO NOT substitute fake 'dessert topping' for the dairy whipped cream. It won't be good IMHO. http://www.heavenlytiramisu.com/ http://www.heavenlytiramisu.com/rcp-143.htm http://www.heavenlytiramisu.com/ Here is a link that might be useful: Tiramisu
...See More
JoanM
Original Author
17 years ago
Thanks Annie. A picture is worth a thousand words.
teresa_nc7
17 years ago
Ohhhh...I could eat that entire bowl, Annie! We love this salad in my part of the world. We keep it simple - no bell pepper, mushrooms or curry powder and I also like to use sour cream for part of the mayonnaise. If there ever were any leftovers (not likely) they are still good the next day, believe it or not.

Teresa
annie1992
17 years ago
Teresa, my stepmom and Amanda always take the leftovers, they both say it's good the next day too. I don't use the curry powder because, well, I just don't like curry very much. LOL

Sooz, you notice the lettuce is at the very bottom? (grin) That way we can eat the rest of it and avoid the lettuce. Um, no, that's not right, but it's all really good.

Annie

Related Stories

COOL-SEASON CROPS Cool-Season Vegetables: How to Grow Salad Greens

By Marianne Lipanovich

From arugula to radicchio, greens have taken a top spot on the table and in fall and winter gardens. See how to start growing them now

WINDOW TREATMENTS Your Windows: Dress in Layers

By Erika Ward - Erika Ward Interiors

Manage Your Light, Look and Privacy With Beautifully Layered Window Treatments

WINDOW TREATMENTS The Art of the Window: How to Embrace the Layered Look

By Jess McBride

Here are 12 ideas for using layered window treatments to add warmth, texture and style to your rooms

DECORATING GUIDES 15 Rooms Bursting With Bravely Layered Patterns

By Samantha Schoech

With patterns mixed to bold effect, these rooms show that to the fearless sometimes go the style spoils

LIGHTING A Beginner’s Guide to Lighting in Layers

By Brilliant Lighting

Discover the secrets of combining light sources to create richer-looking and more flexible living spaces

PLANTING IDEAS Designing With Conifers: Layers of Texture for Your Garden

Sharp and prickly or fine like ferns, richly textured conifers bring unexpected interest to the landscape

DECORATING GUIDES Houzz Tour: Layered Look Adds a Fresh Sense of Style

By Mary Jo Bowling

Midcentury art, pottery and a mix of furnishings bring a hip edge to a traditional Los Angeles home

DIY PROJECTS High-End Look for Less: Make a Layered Headboard for $20

By Sarah Dorsey

No sewing and sawing means no hemming and hawing; just gather some inexpensive materials and get going

REMODELING GUIDES Architect's Toolbox: Beautifully Layered Spaces

By Bud Dietrich, AIA

Framed views and intriguing connections add depth and dimension to great living areas

HOUZZ TOURS My Houzz: Travel, Art and Creative Layering Mix in Vancouver

By Heather Merenda

Personality reigns in this eclectic Canadian waterfront home, thanks to the owners' artistic approach

Sponsored

Whisler Home Improvement

9 Reviews

Franklin County's Committed Home Improvement Professionals

More Discussions

Do you want to see what I got FREE this week.....take a peek...

63

What do you eat when it's REALLY hot?

30

Bone broth help needed

3

10

Favorite fruits and recipes… berries included

9